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Two Donkeys Bakery

101-1711 Kalamalka Lake Rd Vernon BC V1T 6V3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Two Donkeys Bakery has been inspected 2 times by Interior Health Authority since May 6, 2025. The most recent inspection, on April 28, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on April 28, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on April 28, 2026. 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 April 28, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on May 6, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Unpasteurized juice in the front beverage cooler was measured at 10°C. Corrective Action: Transfer unpasteurized juice and similar products to an alternate cooler at 4°C or colder. Adjust or service the beverage cooler so it maintains product at 4°C or colder. Operator to monitor the right display cooler, confirm that it returns to 4°C or colder after defrost.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: There are gaps under the back door and front door. Corrective Action: Seal the gaps. Ensure there is no daylight under and around exterior doors.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate sanitation in some areas: • Behind chest freezers in the back room • Ice scoop (scoop handle is unclean) • Microwaves (interior) • Right display cooler (door tracks) Corrective Action: Clean the areas identified. Clean and sanitize the ice scoop. F2.5B(2): A garbage bin is in direct contact with the prep table cooler near an inset door handle. Corrective Action: Keep the garbage bin away from clean equipment. Clean and sanitize the handle and surrounding area. Any absorbent cloths at the sandwich station should be kept immersed in sanitizer solution. Remove labels and tags from any utensils.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Baked goods are displayed in wicker baskets. This material cannot be properly cleaned. Corrective Action: Provide containers for food display that are smooth, non-absorbent, and washable (e.g. hard plastic, stainless steel). Remove the baskets.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in one front display cooler was measured at 7°C. Corrective Action: Adjust or service the cooler so it holds food at 4°C or colder. The temperature of the under-counter cooler at the barista station should be adjusted to maintain 1-3°C. See F2.1B. Resume record keeping for food storage temperatures. Ensure all food handlers are aware of standard critical limits for temperature control (cold hold ≤4°C, hot hold ≥60°C). Check interior refrigerator thermometers, some exterior gauges are prone to inaccuracy.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Quaternary ammonia (Quat) test strips are not available. Corrective Action: Obtain Quat test strips. F2.1B: The thermometer in the under-counter cooler at the barista station is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B(1): There is a gap between the loading zone doors. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors. F2.2B(2): The back door is propped open. Corrective Action: Install a screen door or keep the door closed. Screen doors must be in good repair and close flush to the door frame.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): The sanitizer dispenser is not working. Sanitizer solution was tested at 0 ppm Quat residual. Corrective Action: Discard weak solution. Repair the dispenser so it consistently provides sanitizer solution at 200 ppm Quat residual. Provide alternative sanitizer in the meantime. Do not modify or restrict dispenser lines. Replace spray bottle solution daily or when tested below 200 ppm. F2.3D(2): Sanitizer solution is not available at the espresso machine. Corrective Action: Provide separate sanitizer solution at 200 ppm Quat residual (open container with wiping cloths) for use on the espresso machine steam wand. Soak cloths for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm Quat. Monitor the sanitizing rinse cycle of the mechanical dishwasher daily with chlorine test strips. Ensure a minimum of 50 ppm chlorine residual tested at the dish surface. Clean and sanitize in-use tongs at least every 4 hours.
      • 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): F2.5A: One sink faucet is in disrepair (bread slicing area). Corrective Action: Repair or replace the leaking faucet assembly. F2.5B(1): Some baseboards at the janitorial area are no longer sealed. Corrective Action: Reseal the baseboards. F2.5B(2): The hand sink basin at the dishwashing area is loose, not securely attached to the wall. Corrective Action: Repair the sink so it is mounted securely to the back wall. F2.5B(3): Inadequate sanitation in some areas: • Ice machine interior • Door tracks of the front display coolers Corrective Action: Clean the areas identified. Empty ice from the machine, clean and sanitize interior surfaces. F2.5D: One spray bottle at the barista station is unlabeled. Corrective Action: Label all spray bottles to identify their contents. F2.5G: Observed some uncovered pastries at the front counter. Corrective Action: Cover any products stored in high-traffic areas using containers, display cases, secure lids, or food-grade wrap to prevent contamination. The overall quantity of uncovered displayed product should be reduced. F2.5K: Some utensils are stored immersed in sanitizer between uses. Excess debris in solution rapidly depletes sanitizer. Residual sanitizer can enter food. Corrective Action: Store in-use utensils inside clean, dry containers or on clean surfaces. Separate as needed to prevent cross contamination. Remove food residue using wiping cloths in sanitizer solution. Wash and sanitize the utensils at least every 4 hours.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: The countertop paper towel dispenser at the barista station is empty. Paper towel is not supplied in the mounted dispenser near the bread slicing area. Loose paper towel rolls are prone to contamination. Corrective Action: Refill both dispensers.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan could not be found. Corrective Action: Locate or develop a Sanitation Plan and keep it onsite. Ensure all employees can provide the Food Safety and Sanitation Plans on request.

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