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The Bread Company

363 Bernard Ave Kelowna BC V1Y 6N6 · Restaurant - Food Service

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, recorded 1 infraction.

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

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 5 separate inspections, most recently on June 20, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 separate inspections, most recently on October 31, 2023. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on August 28, 2014. For example: 3 - Are wiping cloths maintained and stored in a sanitary manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 29, 2016. For example: 7 - Is the premises free from a pest infestation?

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

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - handwashing sink in front of house does not have hot water for effective handwashing. - repair required
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): front left hand side cooler had temperatures ranging between 8-12C. Operator stated that cooler was not operating properly and was in the process of being repaired. Please ensure to internal thermometer in unit to routinely monitor temperatures at a min. of 2x/day
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Four packaged meat items were observed to be stored on ground in a walk-in freezer. Items removed off the floor at the time of the inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure that all chemicals are labelled to show their content.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the time of inspection, walk in cooler appeared close to maximum capacity after two back to back deliveries. Staggering deliveries may help. Operators to consider increasing cooler capacity to meet the needs of the premise. As a guideline, please see excerpt REFRIGERATION FACILITIES SIZING AND DESIGN attached to e-mail of this report.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Front line handwashing sink in short term use for food preparation as other sinks unavailable.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sauces like homemade hollandaise that aren't stable outside the danger zone should not be kept longer than 2 hours at ambient temperature after which it should be discarded. As an extra measure, properly label container to show time made. Typical Corrective Actions: • Discard food held above 20°C but less than 60°C for more than 2 hours • Discard food held above 4°C but at or below 20°C for more than 4 hours
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
  8. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): About 1 litre container of hollandaise made from scratch in the morning with pasteurized eggs stored kept at room temperature in the Danger Zone. If temperature is not being controlled outside the Danger Zone, then use time as a control with adequate documentation, see the following for more information http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Guideline%20-%20Ambient%20Temperature%20Storage%20of%20PHF.pdf
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): About 16 litre of bean soup being cooled in walk in cooler, with cooling wand inside but temperature at 12 Celsius. Staff say soup was cooked night before and cooled in ice water bath with cooling wand. Cooler at 4 C along with most foods stored inside at same temperature. Typically when proper cooling methods are followed, 4 C would be expected if adequate cooling started the night before. Please see additional information in e-mail of this report.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Sliced ready to eat meat at sandwich preparation table at 17 C on the surface. Discussed using smaller quantities that are used up with 2 hours, discard after 4 hours above 4 Celsius, supplement with immersion into ice where some of the methods discussed.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At the time of inspection plan not available, agreed to use 2 page template sent as attachment in e-mail of this report.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    2 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Some live ants were found in the backroom beneath the fridge
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A flour bin was seen to not have a lid on and exposed to possible air contaminants Flour bins are stored in a potentially compromised location beside the natural gas heater, slight fumes were detectable during the inspection
  11. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Operator agreed to start using small bucket of sanitizer for wiping cloths in continuous use in addition to the sanitizer in spray bottles currently in use. Discussed potential cross contamination concern with raw poultry and other food preparation.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Sandwich preparation cooler has potentially hazardous food uncovered and 10 to 15 Celsius on the surface. Food handler explained that due to high volume food is used up within one hour. Use metal containers and immerse in ice in a separate container underneath if necessary. Please review with staff the importance of using small quantities of potentially hazardous food in inserts that must be used up within 2 hours. Operator plans to upgrade cooler in the fall
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
  12. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and 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.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.

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