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The Bread Company

363 Bernard Ave Kelowna BC V1Y 6N6 · Commercial Bakery - Food Processing

Official record from Interior Health →

Inspection summary

The Bread Company has been inspected 12 times by Interior Health Authority since July 11, 2013. The most recent inspection, on March 18, 2026, found no infractions.

7 of 12 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 4 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.

  • 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 3 times across 3 separate inspections, most recently on April 27, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on September 17, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on July 11, 2013. For example: 3 - Are food contact surfaces properly cleaned and sanitized?

  • 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 September 17, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Accumulation of food debris observed in dry storage area, back preparation area, and a prep area beside a walk-in cooler. Please have these areas regularly cleaned up.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bakery items on top of front cooler displayed without protection from customer contamination especially from sneezing and coughing.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
  10. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Pastry cooler at 8 C, operator adjusted at time of inspection and will monitor and call for service if required.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written plan not available on site.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written plan not available on site.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  11. Monitoring

    1 infraction

    • 13.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
  12. Monitoring

    2 infractions

    • 9.3 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Mechanical low temperature dishwasher final rinse at 10 ppm chlorine where 50 ppm chlorine required. After several loads concentration came up to required 50 ppm. Sanitizer test papers should be used to confirm at least weekly that the machine is in good working order. If sanitizer is low, as a short interim measure staff can add additional chlorine as discussed using the priming button and called for service.
      • Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
    • 9.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): About 8 egg filled quiche at 22 Celsius after 4 hours from being made on a hot plate that was unplugged. About 2 pounds of potentially hazardous food was discarded at the time of inspection.
      • Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.

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