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The Kootenay Bakery Café Cooperative

377 Baker St Nelson BC V1L 4H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Kootenay Bakery Café Cooperative has been inspected 12 times by Interior Health Authority since January 21, 2013. The most recent inspection, on March 18, 2026, found no infractions.

6 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: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 February 21, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on September 4, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 23, 2019. 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 2 times across 2 separate inspections, most recently on May 25, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 August 15, 2017. For example: 4 - 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Wood surfaces used for baking preparation are being sprayed down with vinegar solution and water solution. This method does not provide sufficient antimicrobial action.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of pests was found in the downstairs bakery along the perimeter of walls. Screen door is not being fully closed at the bottom of the door/between the doors. Snap traps were not baited. No contamination of food was observed.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Side counter can opener blades were encrusted with food.
  6. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of pests observed behind buckets at the mixing station and the back dry storage area downstairs.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knives were found stored between the wall and counter in the downstairs prep area.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  7. Monitoring

    2 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests was found upstairs behind the garbage can and upright freezers and downstairs along the back walls. No food was found to be contaminated at the time of inspection. Traps were evident.
      • F2.2A - The premises must be maintained free of pests.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Downstairs bakery screen door has a large gap underneath and the screen was separated from the frame.
      • F3.4L - The premises must be protected against entry of pests.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Front counter prep cooler is not functioning and cooler wells are being used with ice. Repair/replace this cooler so that it can maintain ≤ 4°C. 2. Small sandwich cooler near till was found to be 9°C using a calibrated thermometer. This cooler is opened and closed often; however, was not being opened and closed often during inspection. Repair/replace this cooler so that it can maintain ≤ 4°C.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was not able to reach 72°C internally (i.e. at the dish) after 5 cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold).
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    0 infractions

  11. Monitoring

    4 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): Food was found being cooled by a screened window while using a fan to blow air onto it. Discontinue this practice IMMEDIATELY. Foods should be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Foods can be cooled using ice baths, ice wands and/or portioning the food into smaller shallow containers. A food safety handout was given to the owner at the time of inspection.
      • 1 Observation, Moderate Severity of Consequences : Food Handling processes must follow the food safety plan.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Surface sanitizer was not in use at the time of inspection. This is a repeat violation. Sanitizer bottles were made up at the time of inspection and were found to have a chlorine concentration of >100ppm.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Food was found being cooled by a screened window and using a fan to blow air directly onto it. Discontinue this practice IMMEDIATELY.
    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Food was found being cooled by a screened window and using a fan to blow air directly onto it. Discontinue this practice IMMEDIATELY. Foods should be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Foods can be cooled using ice baths, ice wands and/or portioning the food into smaller shallow containers. A food safety handout was given to the owner at the time of inspection.
  12. Monitoring

    0 infractions

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