Bluebird Cafe
802 9th St N Golden BC V0A 1H2 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips to monitor sanitizer concentrations was observed on the premises. The presence of sanitizer test strips ensures that an adequate concentration of sanitizer is maintained to reduce microbial levels of contamination on food contact surfaces.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher did not reach a final rinse cycle of at least 71 degrees Celsius at the plate surface. The manifold was also observed to reach only 75 degrees Celsius at the final rinse cycle. The temperatures of the dishwasher were observed to be inconsistent after repeated wash cycles. The highest temperature measured at the final rinse cycle at the plate surface with a probe thermometer was 69.5 degrees Celsius.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At time of inspection, the small refrigerator in the front holding milk, almond milk, and soy milk was measured at 7 degrees C. All potentially hazardous food must be moved to a refrigerator unit with a temperature of 4 degrees C or less, until the refrigerator unit is fixed to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine sanitizer strips were not available on-site for the dishwasher and food contact surfaces. Please notify your district EHO when test strips are available to verify chlorine concentrations (Recommended 50-100ppm chlorine).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The lid for the preparation table refrigeration unit was kept open during a slow period of service. During these times, ensure the lid is closed to help maintain adequate temperature control of the food stored in the inserts.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The door of the coffee bar milk fridge cannot be closed properly. Repair/replace the milk fridge door so that it is functioning as intended as discussed with the owner/operator.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff observed taking a customer's food order and returning to food preparation without handwashing. Handwashing is mandatory to prevent the spread of disease to the public. Ensure staff are routinely practicing handwashing to prevent the contamination of food.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): **This is a repeat infraction** A moist cloth dish towel is kept underneath a tray of clean and sanitary dishes after coming out of the dishwasher. The cloth creates an ideal environment for the growth and transfer of pathogens to equipment. Ensure dishes, equipment and tools are adequately air dried and prevented from contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Preparation line plastic cutting board was in poor working condition and heavily worn. Resurface/replace the cutting board so that it is smooth, impervious to moisture, and easily cleanable.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Bucket of sanitizer solution contained no sanitizer. Clorox kitchen cleaner was added to water to be used as sanitizer. This is not an approved sanitizer and must not be used to sanitize food contact surfaces. Approved sanitizers are Quats or a bleach solution. Facility had spray bottle of Quats at appropriate concentrations and will use this until regular bleach is obtained. Ensure the bleach is non-scented.
- 1 Observation, High Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions