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AVERY'S FARM MARKET - BAKERY

619 CENTRAL, GREENWOOD · Food Establishment

5 inspections

  1. Inspection

    4 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Bare wood/worn shelving in the walk-in cooler must be finished so the surfaces are smooth, non-absorbent and easily cleanable.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Some cutting boards and plastic containers are in disrepair and require replacement. Go through and discard cracked, broken and worn items.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No food handlers on site with valid food safety training. Enough staff must be trained so that at least 1 food handler who holds the certification is present during a shift.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Both sinks behind the front counter are draining very slow. Have plumber rectify the issue.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Paint walk-in coolers (shelves). Lighting in bakery must be shielded or shatterproof type.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
      • Paint walk-in coolers (shelves). Clean staff washroom (walls and floors). Lighting in bakery must be shielded or shatterproof type. Clean exteriors of one container.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOODS SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler not holding <=4C in foods. Potentially hazardous foods relocated to store. Have unit serviced / adjusted and holding <=4C / 40F in foods before reuse. Perform temperature monitoring at least twice daily and keep records including corrective actions. Maintain accurate thermometer in unit.
  5. Inspection

    3 infractions

    • 19(2)(a) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Maintain paper toweling available and in the dispenser for frequent handwashing.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
      • Clean walk-in coolers all surfaces and cease use of cardboard. Clean staff washroom daily and as required. Lighting in bakery must be shielded or shatterproof type. Label dry ingredient containers and clean exteriors. Change bare wood pallet for washable one. Have more staff obtain food hygiene course so one person on-site at all times.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOODS SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler not holding <=4C in foods. Potentially hazardous foods relocated to store. Have unit serviced / adjusted and holding <=4C / 40F in foods before reuse. Perform temperature monitoring at least twice daily and keep records including corrective actions. Maintain accurate thermometer in unit ( corrected).