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Cassandra Cake Co

105 - 2331 Marpole Ave, Port Coquitlam · Restaurant

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chlorine sanitizer supply to the low-temp dishwasher is empty. 0ppm chlorine detected in the machine after rinse cycle.
      • 2) Sanitizing solution (diluted isopropyl alcohol) being used as a general surface sanitizer is not suitable for its' intended purpose.
      • Corrective Action(s): 1) Operator advised that the sanitizer has already been ordered and is due to arrive today. Chlorine bleach was connected to the dishwasher as an emergency backup to allow continuation of operations until the sanitizer supplies arrive.
      • *Ensure to keep backup supplies on-hand to maintain operation of dishwashing machine. Dishwasher must not be used without the chlorine sanitizing chemical, as the water temperature in the unit (50-60 Celsius) is not sufficient to destroy germs & bacteria on the dishware.
      • 2) Discontinue use of the diluted isopropyl alcohol solution as a surface sanitizer. Isopropyl alcohol is only effective as a sanitizer at concentrations of 70%-90%. Diluting the chemical with water renders it ineffective.
      • *Use only food-grade, no-rinse sanitizers to sanitize food-contact surfaces (eg. chlorine, quats, or lactic acid sanitizers)
      • *Unscented chlorine bleach may be used as a food-grade, no-rinse sanitizer when diluted to a concentration between 100-200ppm (1/2 - 1 teaspoon of bleach per Litre of water).
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable chlorine residual in the dishwashing machine. Chlorine sanitizer supply bucket is low.
      • Corrective Action(s): Backup chlorine sanitizer supply was connected during inspection. 50 ppm chlorine residual is now being supplied during rinse cycle.
      • *Repeat infraction*
      • *Ensure to confirm the chlorine level in the dishwasher DAILY (using a chlorine test strip), prior to commencing operations.
      • *Obtain a ridgid plastic sleeve for the flexible tubing that feeds into the chlorine bucket from the dishwasher maintenance company to prevent tubing from pulling out of the chlorine supply.
      • *Future infractions for dishwasher maintenance issues will result in enforcement action.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer pail for the dishwashing maching was empty at time of inspection. Digital display on the dishwasher reads "Add sanitizer".
      • Corrective Action(s): Chlorine bleach bottle was connected to the sanitizer line as an emergency measure. Dishwasher is now providing ≥50ppm chlorine residual during rinse cycle.
      • *Obtain fresh sanitizer supply and chlorine test papers from your dishwasher supplier.
      • *Ensure to always have a backup supply of sanitizer on-site to replace chemical when depleted
      • *Confirm chlorine levels in the dishwasher every day using chlorine test papers.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food residues/debris noted on floors in the kitchen area (underneath sinks, prep tables, and shelving).
      • Corrective Action(s): Thoroughly clean and sanitize the floors in the kitchen. Clean and maintain all surfaces in the premises on a regular basis to maintain sanitation and eliminate attractants for pests.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Various items (baking utensils, packaging materials, old containers/equipment) stored on counters and shelves in a disorganized manner, posing a barrier to effective cleaning of surfaces.
      • Corrective Action(s): 1) Remove all unnecessary items from the premises (broken/unused equipment, unused packaging materials, etc.).
      • 2) Reorganize storage areas to de-clutter the work spaces
      • 3) Thoroughly clean all food storage and prep surfaces
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions