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Hillcrest Bakery & Deli

15231 Thrift Ave, White Rock · Restaurant

6 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup internal temperature in hot holding unit measure 53.6C at the highest.
      • Corrective Action(s): Instructed staff to reheat soup to 74C before placing it back to hot holding unit.
      • Please routinely check internal temperatures of hot holding (~twice throughout the day) with a probe thermometer.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food items in freezer racks observed uncovered.
      • 2. Plastic covers in the freezer racks observed cracked and broken up.
      • 3. Large amount of cakes in stand up double door freezer observed uncovered.
      • Corrective Action(s): Please ensure all food is stored in a way that prevents contamination. Please ensure all food is covered.
      • Please ensure plastic covers are maintained in good condition to avoid plastic pieces from contaminating the food. Broken plastic is also unable to be properly cleaned and sanitized. Please replace.
      • To be corrected by: Feb 4, 2026
      • Please email EHO pictures of walk in freezer and stand up double door freezer once it has been reorganized and corrective actions completed.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deli meat and cheese cooler still in the process of being replaced.
      • Corrective Action(s): Please ensure cooler can maintain 4C and below before putting potentially hazardous food inside.
      • Please contact EHO once cooler has been replaced and working.
      • To be corrected by: Sept 23, 2025
      • Violation Score: 3
  4. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measure 0ppm at final rinse.
      • Corrective Action(s): Please manually sanitize after the dishes have been washed and rinse by the dishwasher. One of the compartments filled with bleach water (chlorine at 100-200ppm).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back handwashing station soap dispenser not working.
      • Corrective Action(s): All bake staff should be handwashing at this station. Handwashing station should be ALWAYS FULLY equipped with a working soap dispenser, running hot and cold water, and paper towels.
      • Operator bringing in a standing pump bottle until they figure out the dispenser.
      • To be corrected by: TODAY
      • If back handwashing station is still not fully equipped by the next follow up inspection, further enforcement action maybe taken.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Meat and Cheese display cooler still hasn't been serviced. Operator state they will replace the cooler.
      • 2. Low temperature dishwasher, 0ppm chlorine detected at final rinse.
      • Corrective Action(s): 1. Please replace cooler as soon as possible. Please ensure new cooler can maintain 4C and below
      • 2. Low temperature dishwasher, needs 50ppm chlorine at final rinse. Please service dishwasher. Please acquire test strips to test concentration daily.
      • To be corrected by: Sept 16, 2025
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Display cooler of the deli meats and cheese ambient temperature reads 9-11C.
      • Probed blocks of cheese at 8.6-9.5C
      • Probed deli meats at 8.5-11.5C
      • 2. Display cooler of the pastry with meat filling ambient temperature reads 5-6C
      • Probed sausage rolls at 8.4C
      • 3. Display cooler of baked goods ambient temperature: top rack at ~25C, 2nd rack at ~20C, 3rd rack ~10C, bottom rack at 4C. Only cream/dairy pastries must be kept at 4C and below. Some observed on 3rd rack.
      • Corrective Action(s): 1. All cheese and deli meat discarded
      • 2. All meat pastries are to be discarded if not sold by end of tonight
      • 3. All cream filled pastries relocated to bottom rack.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer not available at time of inspection.
      • Bleach in spray bottle undiluted.
      • Sanitizer must be easily accessible when facility is in operation or when food is being handle/prepared.
      • 2. Dishwasher unable to reach 71C at final rinse. Highest temperature measured is 58C.
      • Corrective Action(s): 1. Bleach sanitizer properly mixed in spray bottle.
      • 1/2-1tsp bleach to 1L of water for 100-200ppm chlorine.
      • 2. Please manually sanitize all dishes after it goes through the dishwasher.
      • One of the compartment of the two compartment sink must be filled with 100-200ppm chlorine for manual sanitizing.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Soap missing in the back handwashing station
      • - Dishes piled in the front handwashing station causing obstruction to handwashing.
      • Corrective Action(s): Stocked back handwashing station with soap
      • Emptied front handwashing station basin.
      • All handwashing station must be always fully equipped with hot and cold running water, liquid soap, paper towels. Handwashing stations must always be unobstructed.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease/grime and flour build up observed around the facility in these areas:
      • - Big stand mixers
      • - Baking trays
      • - Baking loaf pans
      • - Dough divider/rounder
      • Corrective Action(s): Do not let grease and grim build up on the baking equipment. Please ensure routinely cleaning is done.
      • Daily clean up of the kitchen must be completed, all mixing equipment should be wiped down and sanitized when baking is completed. Do not leave clean up for the next day as this will attract pests.
      • To be completed by: Sept 12, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Display cooler of meats and cheese ambient temperature reads 9-11C.
      • 2. Display cooler of meat pastries read 5-6C.
      • 3. Dishwasher unable to sanitize at 71C at final rinse at plate level.
      • Corrective Action(s): 1. + 2. Please have both coolers serviced.
      • Meat and cheese cooler are not to be used.
      • Meat pastry cooler can be used to hold pastries during operational hours. No overnight storage. All pastries held in this cooler must be discarded at the end of the day. Only take out what can be sold in 4hours. Restock as needed.
      • Coolers MUST be able to maintain 4C and below at all times.
      • 3. Please have dishwasher serviced and ensure final rinse is at 71C at plate level.
      • Please acquire probe water proof probe thermometer for daily verification.
      • To be corrected by: Sept 12, 2025
      • Violation Score: 15
  6. Routine Inspection

    0 infractions