Abundance Artisan Bakery & Cafe

77 8 Ave Lillooet BC V0K 1V0 · Commercial Bakery - Food Processing

7 inspections

1. MonitoringOct 2, 2026

   5 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Quat sanitizer measured >400ppm. At high concentrations, quats must be followed with a potable water rinse step to prevent contamination of food. Solutions were remixed and measured 200ppm.
     • 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): • Hard to reach areas including under and behind equipment, and Inside of coolers have a build up of food debris and grime. • Hood vent in kitchen area has a significant build up of grease and dust coating the grates and exposed parts of the hood. • Cutting board on rear prep cooler has stains and deep scores, which can harbour pathogens and make cleaning and sanitizing ineffective. Cutting board was removed and smaller movable cutting boards will be used until original is resurfaced or replaced (CDI) • Wiping cloths observed stored on the work surfaces. All cloths must be stored in sanitizing solution when not in use. (CDI) Corrective Actions: • Deep clean all areas of the kitchen, including hard to reach areas, and inside all coolers and freezers. Include this in regular sanitation activities. • Clean and sanitize the hood vent. Remove grates, degrease, clean and sanitize all parts. Include this in your sanitation plan at a frequency that prevents this build up.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature records are not maintained. Monitor and record the temperature of all cold and hot holding units at least once daily. Template provided. Send next month record to EHO
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation records are not maintained. Monitor and record the concentration of sanitizing solutions at least once daily. Template provided. Send next month record to EHO.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Only one staff member has current FoodSafe certification. In their absence, at least one other person must have valid FoodSafe. Operator advises additional staff are completing certification currently.
2. MonitoringDec 10, 2025

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Efi 3 door prep cooler: 5.8 C; Walk in cooler: 2.8 C; TRUE 2 door prep cooler: 3.8 C Freezers satisfactory.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Mechanical dishwasher is not working, so 3 compartment sink is used for manual washing process. Quat sanitizer concentration was noted at ~50ppm when first tested. Chlorine sanitizer is used for tables. Concentration tested: 200ppm+
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Some additional items need attention: 1) cleaning needed behind / under storage shelves (bulk storage and main prep areas) 2) fan & cover in walk-in cooler need cleaning 3) numerous unused items and supplies in storage need to be removed if not required for routine operations 4) can opener needs cleaning 5) burned out lights need to be repaired or replaced
     • 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.
3. MonitoringJul 17, 2024

   0 infractions

4. MonitoringSep 7, 2022

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): [1] Temperature logs should be more consistently kept for all units. [2] Calibration logs should also be kept. [3] Maximum registering/dishwasher-safe thermometer should be in place with temperature log for dishwasher to verify it is capable of sanitizing on a daily basis. [4] Bleach onsite and Quats onsite. For Food contact sanitizer please have the testing strips available onsite.
     • 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): • Observed the weather stripping for back receiving door had worn-out and now had small gaps in seal. Corrective Action: • Please repair or replace the weather-stripping/door seal for noted door. This ensure that pest entry is prevented.
     • F2.2B The premises must be protected against entry of pests.
5. MonitoringOct 14, 2021

   6 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Bleach sanitizer is used in facility. Please have chlorine sanitizer test strips (not pool kind) available for sanitizer verification (100 ppm). Quat sanitizer is used in facility. Please have quat sanitizer test strips available for verification (200ppm)
     • 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): Hard to reach areas of meat slicer still have visible signs of food scraps. For hard to reach areas that cannot be cleaned in a dishwasher, please use small brushes with detergent to clean. It must then be sprayed with sanitizer to sanitize. Please concentrate on areas behind the blade.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Unpainted/ untreated wooden surfaces are found in prep area directly outside dishwashing area. It is also found in dishwashing area around dishwasher. Please paint/ treat all of these surfaces so that they are non-absorbent, non-porous, and easy to clean.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Hand washing sink faucet in production area is missing hot water knob. Please replace have on installed as soon as possible so encourage proper hand hygiene.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): According to operator, Food Safety Plan currently under revision. Please send me a copy of revised plan once complete.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): According to operator, Sanitation Plan currently under revision. Please send me a copy of revised plan once complete.
     • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
6. MonitoringFeb 11, 2020

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): [1] Digital display on cooling units. Recommend having a secondary means of monitoring of temperatures to ensure accuracy/reliability of readings. [2] Temperature logs should be more consistently kept for all units. [3] Calibration logs should also be kept. [4] Maximum registering/dishwasher-safe thermometer should be in place with temperature log for dishwasher to verify it is capable of sanitizing on a daily basis.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
7. MonitoringJul 19, 2018

   1 infraction

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Screen doors are to be installed in order to prevent/reduce entry of flies into facility. At time of inspection there are no controls to prevent entry. Fly strips are in place but this is considered insufficient at this time