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BOULANGERIE KASCHER DE QUALITE

5855 Av. Victoria, Montréal, Québec, Montréal · Épicerie avec préparation

Official record from Montréal →

Inspection summary

BOULANGERIE KASCHER DE QUALITE has been inspected 13 times by Ville de Montréal since April 10, 2014. The most recent inspection, on November 4, 2024, recorded 1 infraction.

None of the 13 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on May 11, 2022. For example: The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on August 20, 2019. For example: The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on January 20, 2022. For example: The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 4, 2024. For example: The following single-use items are not permitted in an establishment to be distributed on site, for transport or by delivery: tray #6, Plate #6, Container and lid #6, Cup or glass cover #6, Cup or glass cover, Stick, Straw, Ustensile #1, #2, ,3, #4, #5, #6, #7.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 21, 2024. For example: An operator of a place or vehicle in which products intended for human consumption are prepared for sale or where the activity of a restaurant is carried out shall keep a record of the number of members of his staff assigned to the preparation of the products or to the washing or cleaning of equipment and equipment in contact with the products, including the person responsible for the control of food hygiene and safety in that place or vehicle, and the names of those holding a certificate of training as food handler or food establishment manager. He must keep the register at the place of business as long as these persons are members of his staff and 12 months after they have ceased to be members.

About this data

These results come from Ville de Montréal, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Inspection

    1 infraction

    • The following single-use items are not permitted in an establishment to be distributed on site, for transport or by delivery: tray #6, Plate #6, Container and lid #6, Cup or glass cover #6, Cup or glass cover, Stick, Straw, Ustensile #1, #2, ,3, #4, #5, #6, #7.
  2. Inspection

    1 infraction

    • An operator of a place or vehicle in which products intended for human consumption are prepared for sale or where the activity of a restaurant is carried out shall keep a record of the number of members of his staff assigned to the preparation of the products or to the washing or cleaning of equipment and equipment in contact with the products, including the person responsible for the control of food hygiene and safety in that place or vehicle, and the names of those holding a certificate of training as food handler or food establishment manager. He must keep the register at the place of business as long as these persons are members of his staff and 12 months after they have ceased to be members.
  3. Inspection

    1 infraction

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
  4. Inspection

    1 infraction

    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  5. Inspection

    2 infractions

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  6. Inspection

    2 infractions

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
    • The composition and characteristics of the product must be in accordance with those then provided for that product under an Act of Québec or, in the absence of such a forecast, those then provided for that product under the Food and Drugs Act (R.S.C. 1985, c. F-27), the Meat Inspection Act (R.S.C. 1985, 1st Supp., c. 25) or the Feeds Act (R.S.C. 1985, c. F-9). The same applies to the name and any mention accompanying it.
  7. Inspection

    1 infraction

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  8. Inspection

    2 infractions

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  9. Inspection

    2 infractions

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  10. Inspection

    1 infraction

    • In a place or vehicle, unpackaged products must be placed in containers or containers other than fresh fruit and vegetables when harvested. The place shall be equipped with storage supports on which containers or containers of products shall be stored so as not to come into contact with the floor. Storage supports shall be at a minimum floor height of 10 cm in the case of fixed supports and 8 cm in the case of removable supports.
  11. Inspection

    1 infraction

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
  12. Inspection

    1 infraction

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  13. Inspection

    1 infraction

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.

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