Golden Bakery & Deli
415 9 Ave N Golden BC V0A 1H0 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available for QUATS surface sanitizer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Freezer drawer in the front service area was observed to have a build-up of food debris.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Upon inspection, it was noted that the temperature in the deli cooler was measuring between 9 and 11 degrees C at various points.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that the QUAT sanitizer bottles, while measuring an appropriate 200ppm, were not labelled.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer missing from back fridge holding potentially hazardous foods for breakfast service. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Floors underneath shelving units in the walk-in cooler were observed with heavy food debris. Ensure the floors are properly cleaned and sanitized as discussed.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan has been developed, but was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan has been developed, but was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The caulking around the serving area hand sink requires cleaning/re-caulking. 2. The bread slicers in the front serving area require a more thorough/deeper cleaning as there is a build of of debris. 3. The counter under the table top bread slicer and is bare wood, this can not be easily cleaned or sanitized. Please ensure all surfaces are smooth, easily cleanable and impervious to moisture.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions