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The Bread Company

102-2949 Pandosy St Kelowna BC V1Y 1W1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Bread Company has been inspected 6 times by Interior Health Authority since February 19, 2014. The most recent inspection, on March 12, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 4 times across 4 separate inspections, most recently on January 10, 2023. 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 4 times across 3 separate inspections, most recently on October 5, 2021. For example: 7 Are foods protected from contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on January 10, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 17, 2016. For example: Are foods from approved sources?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 17, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Walk-in cooler measured to be 10C on the outer end and 6-7C around the inner end. Internal temperature of sausages located in outer area measured to be 6-8C. No food items were discarded. 2) Prep cooler across a handwashing basin measured to be 8-9C. Internal temperature of tomatoes measured to be 7-8C. Corrective Action: 1) Monitor the temperature of the two coolers mentioned above and create/maintain a temperature log. 2) Have the coolers serviced if they cannot maintain 4C or below. Follow-up inspection tentatively scheduled on the 11th.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No detectable level of QUATs measured in a pre-mixed dispensed QUATs solution. New supply of sanitizer is expected to arrive on Saturday, Jan 14, 2022. Corrective Action: Ensure that sanitizers are maintained at an adequate concentration using chemical test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw eggs were being stored above vegetables in the walk-in cooler.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): During breakfast/lunch line changeover there is a bit of a lag where PHFs are left at room temperature. Precooked eggs are currently discarded after being left at room temperature. Discard leftover cooked potatoes that have been out at room temperature as well. Remind staff to monitor dates on products received from the downtown store. Chicken salad that was over 1 week old was discarded at the time of inspection as it was missed. Generally, pre-prepared RTE potentially hazardous foods must not be stored and used once beyond 5 days old. EHO will provide a food storage guide as reference for future use.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Some baked goods are displayed on the front counter. Provide covers for foods that aren't raised on platters.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain test strips from your chemical supplier (one for dishwasher and one for surface sanitizer).
      • 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): Adequate sanitizer residual was not detected in the sanitizer bottles. This was corrected at the time of inspection. Allow the unit to run a few seconds prior to filling bottles to allow water in the line to flush out to allow for proper dilution with chemical.
      • 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): Prepare a sanitizer bucket to soak wiping cloths in the food prep area. Change out the buckets every 3 hours. Use test strips to verify that the sanitizer residual is at 200ppm.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  5. Monitoring

    4 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Equipment/utensils of continuous use (i.e. orange juicer) must be washed and sanitized every 4 hours.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Some baked goods are displayed on the top of the enclosed display plexi. Re-organize to minimize potential contamination from customers, especially products with cheese. Remind staff to use the long tongs to minimize forearms touching food product.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • Are foods from approved sources?
      • Observation(s): Kombucha is being prepared at the downtown location. Discuss preparation of this new product with your downtown area EHO and include this product in your food safety plan. Food safety plan must capture the critical limit requirement of pH (pH ≤4.2) This should be monitored to prevent the potential for acid-resistant pathogens.
      • 10.1 - All foods on the premises must be from an approved source.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Kombucha is being prepared at the downtown location. Product is stored and sent to this location in re-used (but washed) plastic milk jugs. These jugs are not meant to be re-used in this manner as some crevices cannot be thoroughly washed and sanitized. Replace with more durable and approved food grade storage containers, that will be safe for kombucha storage.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  6. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Store stirring spoons at the barista area in ice water (4°C or less).

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