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Sweet Caroline's Bakery

3115 48 Ave Vernon BC V1T 3R5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sweet Caroline's Bakery has been inspected 5 times by Interior Health Authority since June 6, 2017. The most recent inspection, on April 22, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on May 16, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 16, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 16, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on May 16, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 16, 2024. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    7 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips were expired. Test strips must be available to ensure that sanitizer concentration is adequate to reduce the microbial load on food contact surfaces. Obtain new test strips and routinely test sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B - Manual dishwashing procedure was found to be inadequate and failed to include a sanitizing step. Manual dishwashing procedure must include a wash, rinse and sanitize step to ensure adequate removal of contamination from dishware. Incorporate a sanitizing step into the manual dishwashing procedure. F2.3D - Food handlers were unable to demonstrate what sanitizer is used to sanitize food contact surfaces and spray bottle containing chlorine solution was not functional. To destroy pathogens on food contact surfaces, an approved sanitizer must be utilized. Obtain and utilize an approved sanitizer to sanitize food contact surfaces.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - Accumulation of dust was observed on the fan covers in the walk-in coolers. Blowing of debris from the fans can result in contamination of food. Clean and sanitize fan covers to remove any build up of debris. F2.5C - Wiping cloths were observed to be stored on counters. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizing solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours. F2.5G - Uncovered bread loaves in pans were found to be stored on the floor of the walk-in cooler. To protect food from pests and physical contamination, food must be covered and stored at a minimum of 6 inches off the floor. Cover any stored food items and maintain them at least 6 inches off the floor.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink at the back of the facility was not equipped with single-service product to dry hands. Handwashing stations require a method of hand drying to allow food handlers to practice proper hand hygiene. Supply handwashing sink with single-service products to dry hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be developed and kept on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available on site. Sanitation Plan must be developed and kept on site at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employees did not have a valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Ensure that at least one employee present in the kitchen has a FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Items in cooler were covered in black plastic material. Food handler could not demonstrate to me that the material was food grade approved. Only food grade material can be in contact with food items.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food handler could not demonstrate what sanitizer is used in the facility to sanitize surfaces . Ensure all sanitizers used in facility are acceptable and not expired.
  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bottle of sanitizer (chlorine bleach) strength too high. Obtain test strips for monitoring as discussed. EHO provided a few strips for monitoring until test strips purchased. Follow established bakery procedures for equipment and utensil/pan ware washing.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4C Cleaning is due for: *the baking oven hood *the HVAC vents and filters F3.4L Rear receiving door sweep is due for repair or replacement. Remove any items no longer required for bakery operation.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4L - The premises must be protected against entry of pests.

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