Crumbs Bakery Cafe
635D Columbia Ave Castlegar BC V1N 1G9 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Dry storage area is dimly lit.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
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- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Baked goods are observed on bread cooling rack uncovered.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The operator is using a pre-mixed sanitizing solution called Saniblend.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please have a WATERPROOF thermometer able to HOLD the MAXIMUM temperature of the high temperature mechanical dishwasher for verification purposes. Dishware surfaces are to be a minimum of 71C/ 160F to be fully "sanitized".
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs were not available during inspection. If they are available, please... -provide me a copy to [email protected] -have these available on site for staff to use during the day Please let me know if you require assistance in making a sanitation plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front display cooler temperature at the time of inspection was reading 16°C. Potentially hazardous food should be stored under 4°C to inhibit the growth and toxin production of possible pathogens. Operator said that the food was put inside the cooler an hour before the inspection. Asked staff to move all the food to another cooler maintaining at 4°C and requested operator to determine the problem and fix the front display cooler. Until cooler is able to keep 4°C or lower at all times, it cannot be used to store food. Operator is instructed to record temperature of this cooler daily on paper.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Bags of sugar were observed to be stored on floor in the dry storage area. All food must be stored at least 15 cm (6 in.) off the floor on racks, shelves or pallets. Infraction was corrected during inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front display cooler appeared to be maintaining refrigeration temperatures at greater than 4°C. Please ensure display cooler is maintained at 4°C or colder. Otherwise, potentially hazardous foods (such as sandwiches, etc), must be turned over within 2-4 hours.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was sanitizing at 61°C. - high temperature dishwashers must reach a minimum of 71°C to achieve adequate sanitization. Please manually sanitize dishes while dishwasher is being repaired/adjusted.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer concentration was measured at ~50ppm. The recommended concentration for QUAT sanitizer is 200-250ppm, to ensure adequate reduction of pathogens. The concentration of QUAT sanitizer was corrected during inspection. Note: The owner was advised to purchase QUAT test strips to ensure staff are achieving the recommended concentration.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ice scoop handle was placed directly into the ice machine and was in contact with ice. Food must be protected against contamination. Ensure the ice scoop holder is being used and the handle does not come into contact with ice.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?