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Two Donkeys Bakery

2454 Dobbin Rd West Kelowna BC V4T 1K5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Two Donkeys Bakery has been inspected 2 times by Interior Health Authority since November 26, 2024. The most recent inspection, on August 28, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on August 28, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 28, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 26, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on November 26, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 26, 2024. For example: 1 Does the facility have proper monitoring supplies?

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

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1. Back door and container door were left open. Keep doors closed to prevent pests such as rodents and flies from entering into the facility. 2.Flies were noted inside the facility. Accumulated flies on the fly strip by the bread display is to be replaced. Fly strip by the sandwich prep counter to be removed and placed elsewhere. Do not hang fly strips by food preparation areas as it could lead to food becoming contaminated.
      • F2.2B The premises must be protected against entry of pests.
      • 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): 1. Cardboard and recyclables were observed inside the container and along the side of the premises. Ensure that both materials are disposed of daily. 2. Bread and other organic debris was noted along the back side of the front bread display. Staff are to clean the premises in clean and sanitary condition to prevent attracting pests. Outstanding: 3. Observed a build up of ice along the reach in freezer doors. Operator to break/defrost the ice. Ensure that all the doors have a tight working seal to keep cold air in and warm air out as warm air entering the until is what causes the formation of ice around the seals.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS and chlorine test strips are to be available and used on site. Temperature logs, whether it be recorded on paper or logged digitally must be available when requested. Operator to ensure temperatures are logged daily.
      • 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): Observed large air bubbles in the QUATS sanitizer dispenser line. Staff adjusted the line and sanitizer bottle that enabled it to dispense the proper concentration of 200ppm. QUATS sanitizer spray bottles were measured from 0-50ppm. Staff empty bottles and dispensed new solution into the bottles. Low temperature dishwasher, final rinse, chlorine concentration: 100ppm, in compliance.
      • 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): Observed a build up of ice along the reach in freezer doors. Operator to break/defrost the ice. Ensure that all the doors have a tight working seal to keep cold air in and warm air out as warm air entering the until is what causes the formation of ice around the seals.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.

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