Bigsby The Bakehouse
4894 MacKenzie St, Vancouver BC V6L 2R6 · Food Service Establishment 1
15 inspections
- Routine
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Sanitation plan is not developed.
- The premises is free of pests.
- Routine
0 infractions
- Routine
3 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is stored in a manner that promotes cross contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- An accurate thermometer is not provided for temperature monitoring.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine
1 infraction
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine Follow-up
0 infractions
- Routine
4 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Premises is not in adequate repair or in sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Routine
3 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine
3 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
- Premises has signs of insect activity.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine
0 infractions
- Routine
1 infraction
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Routine
2 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Routine Follow-up
1 infraction
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Routine
2 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- There is inadequate lighting and/or ventilation on the premises.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- Operation of premises is in accordance with approved floor plans and specifications.
- Routine
3 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Routine
1 infraction
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.