Hot Bread Shoppe
2901 31 St Vernon BC V1T 5H6 · Commercial Bakery - Food Processing
2 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: No thermometer present in the undercounter cooler. Corrective Action: Provide an NSF-certified refrigerator thermometer for the unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5J: Ceiling light fixtures in the front area are uncovered. Corrective Action: Install exterior covers, shatterproof bulbs, or tube guard sleeves. Operator to clean the display cooler door tracks and behind the oven.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A: Hot water is not available at the primary hand sink. Corrective Action: Repair the sink so hot and cold running water is provided.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: In-use tongs/utensils at room temperature are cleaned and sanitized once daily. Insufficient frequency. Corrective Action: Clean and sanitize or replace in-use utensils at least every 4 hours. Sanitizer solution should be stored inside the bakery area so it is accessible during food handling. Separate solution can be provided for the front area. Keep wiping cloths immersed in solution at 200 ppm chlorine between uses. Dry cloths must be laundered once they become wet or visibly soiled.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: Some fly ribbons are suspended above food prep areas. Corrective Action: Remove the ribbons. Position traps away from food processing stations and clean item storage. F2.5B: Inadequate sanitation of the upright cooler in the bakery area. Corrective Action: Clean and sanitize the interior racks and fan grate. F2.5J: Ceiling light fixtures in the front service area are uncovered. Corrective Action: Install a shatterproof exterior cover or tube guards for the fixture nearest the service counter. It is recommended to do the same for the other fixture. Regularly inspect utensils and remove any that are damaged or are no longer in use.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?