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Fortuna Bakery

4240 Hastings St, Burnaby · Restaurant

15 inspections

  1. Inspection de routine

    1 infraction

    • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Prep table- along the sides/edges and storage racks in the back prep room require more frequent cleaning. Areas shown to the staff at this time.
      • Corrective Action(s): Ensure to have these parts scrubbed/sanitized on a more regular basis as agreed at this time.
      • Score de violation: 3
  2. Inspection de routine

    0 infraction

  3. Inspection de routine

    0 infraction

  4. Inspection de routine

    1 infraction

    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Several opened bags of flour and sugar were observed next to the large dough mixer in the production room. Baker had already left for the day.
      • Corrective Action(s): All opened bags of dry goods must be properly sealed when not in use. Bakers should be sealing the bags at the end of their shift to prepare for the next shift.
      • Date à corriger par: aujourd'hui
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Oil accumulated noted under the deep fryer at the coffee bar. Oil droplets are forming under the edge of the counter next to the deep fryer.
      • Flour accumulation noted in between the pallets of stored bags in the production room.
      • Corrective Action(s): Remove oil. Ensure the crevices in between bags of dry goods are addressed during daily cleaning. Maintaining a sanitary environment will help to prevent the presence of pests.
      • Date à corriger: 1 semaine
      • Score de violation: 3
  5. Inspection de suivi

    0 infraction

  6. Inspection de routine

    2 infractions

    • 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Deli display case (nearest point of sale area) was at an elevated temperature. Deli products stored within the cooler were above 4C. Internal temperature of products measured: sausage roll 11.1C, ham 10.2C
      • - Operator reported that temperature of cooler had been checked earlier and it was at required temperature; however, temperature of unit did not decrease after defrost cycle. Ice build up was noted.
      • Corrective Action(s): - Discard all potentially hazardous foods which have been above 4C for 2 hours or longer (or if time is unknown)
      • - Transfer potentially hazardous foods to alternate cooler if they have been above 4C for less than 2 hours.
      • Taux de violation: 15
      • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Hydrogen peroxide cleaner disinfectant (DIN 02340321) was being used to clean and sanitize meat slicer. Product does indicate use on food contact surfaces; however a rinse step is required and was not being followed.
      • Corrective Action(s): - Ensure products are used per manufacturer's instructions. Obtain and use food contact surface sanitizer which does not require a rinse step.
      • - Operator was able to locate quats based no rinse food contact surface sanitizer. Ensure appropriate dilution instructions are followed.
      • Score de violation: 5
    • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: - Flour residue present under dry goods bins (under large prep table), on stand mixers and on the floor behind and on the exterior of dry goods bins.
      • - Mouse droppings were noted on the floor between stand mixers
      • Note: Sanitation has improved since previous routine inspection; however a higher level of sanitation needs to be maintained in bakery area. Flour/food residue can attract and be a food source for pests.
      • Corrective Action(s): - Thoroughly clean all of the areas noted above to remove flour residue and mouse droppings. Sanitize area where mouse droppings were present.
      • To be corrected by: 19-Dec-2023
      • Score de violation: 3
      • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation: - Deli display case (nearest point of sale counter) had an air temperature of 10-11C. External temperature display was reading 44.5F (7C). Ice build up noted on coils.
      • Corrective Action(s): - Repair of replace deli display case so that it is capable of maintaining a temperature of 4C or colder.
      • - Do not store potentially hazardous foods in cooler until it is in good working order. Additional deli cooler present to accomodate deli items in the interim.
      • To be corrected by: 19-Dec-2023
      • Score de violation: 3
  7. Inspection de suivi

    0 infraction

  8. Inspection de routine

    1 infraction

    • 304 - Locaux non exempts de parasites [art. 26 a)]
      • Observation: - Mouse droppings and mouse caught in snap trap present behind stand mixer in bakery area
      • Corrective Action(s): - Remove dead mouse from premises and clean up droppings. Sanitize area with bleach solution. Reset trap in this area.
      • - Continue to monitor for any further activity. If any additional droppings are noted, clean up promptly and sanitize area.
      • - Maintain a high level of sanitation. Ensure dry goods are kept in pest proof bins with lids tightly in place.
      • - Continue to keep floors clear to allow for cleaning and monitoring for pest activity.
      • - Continue to maintain contract for regular pest control service
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: - Flour and residue noted on exterior of dry goods bins, legs of prep tables, shelves and floor under tables in bakery area
      • - Food splatter noted on wall behind mixers
      • Corrective Action(s): - Thoroughly clean areas noted above to remove flour and food residue/splatter.
      • To be corrected by: 10-May-2023
      • Score de violation: 3
      • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation: - This violation was identified at previous routine inspection and has not been corrected. Mechanical dishwasher in coffee bar is not working. Out of order sign posted and unit is not in use.
      • Note: Only coffee is served from coffee bar in single use (take out) cups
      • Corrective Action(s): - Repair or replace dishwasher so that it is in good working order and able to wash and sanitize dishes. Operator reported part was ordered for unit. Provide confirmation and timeframe for repair to EHO. To be corrected by: 10-May-2023
      • - In the interim, continue to use single use (take out) cups and manually wash and sanitize dishes for coffee bar in 2 compartment sink.
      • Score de violation: 9
  9. Inspection de routine

    2 infractions

    • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation (INSPECTION CORRECTE) :
      • - Rack of buns was blocking handsink at the time of inspection.
      • Mesures correctives:
      • - Do not obstruct the area in front of the handsink. Handsink should fully be accessible at all times.
      • Score de violation: 5
    • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation:
      • - Back door and front door were open.
      • Mesures correctives:
      • - Ensure to have doors closed at all times to prevent pest entry. Doors were closed at the time of inspection.
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation:
      • - Flour dust accumulation throughout the back bakery area. Build up observed on floors, containers, shelves etc.
      • - Food debris build up observed on racks in decoration area.
      • - Debris build up observed on multi door cooler base in the back bakery area.
      • Mesures correctives:
      • - Clean the areas noted above. Facilitate deep cleaning of the facility.
      • Date to be corrected by: Sep 9, 2022
      • Score de violation: 3
      • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation:
      • - Mechanical dishwasher at the coffee bar has "Out of Order" sign posted.
      • Mesures correctives:
      • - Repair the dishwasher as it is designed to wash utensils being used for the coffee prep. All coffee are served using single use cups. Follow manual dishwashing method using 2 comp sink in the back until the dishwasher is repaired.
      • Date to be corrected by: Sep 9, 2022
      • Score de violation: 9
      • 311 - Locaux non maintenus conformément aux plans approuvés [par. 6(1)b)]
      • Observation:
      • - Ceiling tiles missing in the back bakery area and the back storage area.
      • Mesures correctives:
      • - Install fitted ceiling tiles.
      • Date à corriger: 3 octobre 2022
      • Score de violation: 1
  10. Inspection de routine

    0 infraction

  11. Inspection de routine

    0 infraction

  12. Inspection de suivi

    0 infraction

  13. Inspection de routine

    2 infractions

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in every spray bottle on site were are all too strong (ie. bleacing out test strips). No bottle of bleach to make sanitizer for manual warewashing was available in the bakery area, only bleach in a spray bottle. Reusable wiping cloths were noted on the counters throughout the premises. No chlorine sanitizer was available in containers to store wiping cloths. The front food handling area and bakery area in the back were sharing drain plugs between the two ware washing sinks.
      • Corrective Action(s): 1. Obtain test strips to ensure diluted bleach to make chlorine sanitizer is at 100ppm.
      • 2. Ensure each ware washing station is self contained with its own bottle of bleach and set of drain plugs.
      • 3. Ensure sanitizer solution is readily available in each food preparation/handling area.
      • 4. Keep all wiping cloths stored in sanitizer solution when not in use to prevent bacterial growth on the cloth.
      • Taux de violation: 15
    • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation: High temperature dishwasher is not working. Staff are using single use disposable cups/utensils for customers and manually warewashing milk steamer cups in the two compartment sink. No concerns with manual warewashing procedures explained at time of inspection.
      • Corrective Action(s): Have dishwasher repaired/replaced so capable of sanitizing food equipment. Utilizing single use disposable cups/utensils and manual warewashing is acceptable in the interim.
      • Score de violation: 9
  14. Inspection de routine

    1 infraction

    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Noted plain kaiser and sesame kaiser buns uncovered in baskets on top of bread display case at the very end of retail area. Also noted to bulk bread display cases did not have covers.
      • Corrective Action(s): Ensure all foods for display/self serve for customers are protected with covers and lids.
      • Score de violation: 3
      • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation: Back door to hallway which leads to retail area was open.
      • Mesures correctives : Gardez la porte arrière fermée ou installez un écran pour empêcher l'entrée de parasites.
      • Score de violation: 3
  15. Inspection de routine

    1 infraction

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle in front service area was too strong (bleaching out test strip). Operator diluted sanitizer in spray bottle at time of inspection. Use test strips (located at two compartment sink in the bakery production area) to verify sanitizer concentration. Only one set of drain plugs available at time of inspection.
      • Corrective Action(s): Operator to obtain two separate sets of drain plugs. One for the two compartment sink in the front service area and one for the two compartment sink in the bakery production area. Sharing of the one set of drain plugs is temporarily permitted.
      • Score de violation: 5
      • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap available at hand wash station in the coffee area. Staff were using dish soap at warewashing sinks for hand washing. Hand sanitizer noted again at the two compartment sink in the bakery. Hand sanitizer also noted by the one compartment sink by the back entrance but no paper towel or soap available at this sink.
      • Corrective Action(s): Operator replaced soap in dispenser at hand sink in the coffee area, removed all hand sanitizer bottles. Hand soap and paper towel to be placed at the one compartment sink by back entrance if food handling/hand washing is taking place here. Best practice is to used hand soap in pump style dispenser for hand washing - no dish soap.
      • Score de violation: 5