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Harvest Moon Bakery

1-107 Yew St Kamloops BC V2B 4A1 · Restaurant - Food Service

3 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Lights in the dish area, food preparation, and food service area do not have shatterproof covers. This presents a contamination risk if one of the light bulbs breaks. Corrective Actions: Ensure all lights in mentioned areas have shatterproof covers.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Ensure a daily log is maintained of sanitizer concentration. Template provided.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Cold potentially hazardous foods (e.g., eggs, butter, milk, sandwiches, etc.) stored inside the display cooler and reach-in cooler had internal temperatures ranging from 9°C to 11°C. There is risk of microbial growth at these temperatures. CORRECTED DURING INSPECTION: • Cold potentially hazardous foods must be stored at ≤4°C. The operator relocated all noted food items to the larger walk-in cooler at the back of the food hall until the unit could be defrosted and ensure temperature control of food at ≤4°C. Note: Hot held soups had internal temperatures >60°C, with adequate temperature logs maintained. The chest freezer was @-20°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Expired chlorine test strips used to monitor the low-temperature mechanical dishwasher. Corrective Action: • Obtain new chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • The display and reach in coolers must be repaired/replaced. The use of the rear walk-in cooler is a temporary measure; however, due to the volume of potentially hazardous food, the refrigeration equipment must meet the needs of the establishment.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs of the noted coolers were not well maintained for the past few weeks (although adequate records from previous dates). Ensure staff are monitoring temperatures of the coolers daily. Email the temperature log for the rest of the year to the EHO for review.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Tor-Rey display cooler was not keeping PHFs at safe cold temperatures( mocha buttercream iced choc cake and cream ch icing were being stored at 46-48°F); Natrel butter(25 units of 454 g bricks) being stored at ambient temperature
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Wood table beside the sheeter is no longer smooth and cleanable ( surface needs to be re-sealed)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): see comment under F2.5B above
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.