Ida's Bakery & Deli
1980 Vernon St Lumby BC V0E 2G1 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Donuts filled with whipped cream were displayed at room temperature for an extended period. The product is unsafe for consumption. Corrective Action: Discard the donuts. Store all baked goods with perishable fillings under refrigeration at 4°C or colder. F1.2B(2): Some food was measured above 4°C: • Meat/cheese display cooler (7°C) • Sandwich prep table cooler (6°C) Corrective Action: Adjust or service both coolers so they maintain food at 4°C or colder. If necessary, reorganize the display cooler so higher risk products are stored in colder sections of the unit.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. An absorbent towel was used for hand drying. Corrective Action: Remove the absorbent towel. Use proper handwashing technique. Lather with soap for at least 15 seconds. Dry hands with paper towel only. Use paper towel to shut off the tap.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the meat/cheese display cooler appears inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the cooler.
- 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): F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory, clutter has been greatly reduced. Good. • Domestic fridge in the sandwich prep area (interior, door gaskets) • Inside the sheet pan/proofing cabinet in the bakery • Under risers in the dry storage room • Walk-in freezer floor Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Remove damaged racks/pans from the bakery cabinet and discard. Ensure the area around the fryer is cleaned promptly after use. Operator to determine if shelving in the walk-in cooler and dry storage room can be installed or modified so the lowest shelves are at least 15 cm (6 in) above the floor, to protect food and enable proper cleaning underneath. F2.5K: Some knives are stored in a knife block. The slots cannot be easily cleaned. Corrective Action: Remove the block. Store knives in a clean container or on a magnetic knife rack or skirted holder.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some refrigerated food was measured above 4°C. Temperatures in the display coolers are variable. • Both front display coolers (4-6°C) • Domestic fridge at the sandwich station (6°C) Corrective Action: Adjust or service the coolers so food is maintained at 4°C or colder in all sections. Perishable food should not be stored on the fridge door. Pizza buns should be held under refrigeration. Displaying at ambient temperature for no longer than 2 hours is acceptable if the holding period is monitored and any product that remains after 2 hours is discarded. The product has not been verified as shelf stable.
- 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): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new sanitizer test strips. F2.1B: The thermometer in the left front display cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A(1): The sanitizing rinse of the mechanical dishwasher was measured at 0 ppm chlorine residual at the plate surface. Corrective Action: Repair or service the dishwasher so the sanitizing rinse cycle achieves a minimum of 50 ppm chlorine at the interior. In the meantime, manually clean and sanitize items in the warewashing sink. See F2.7E(2). F2.3A(2): There is remaining debris on some bakery utensils and dry storage bins. Corrective Action: Thoroughly clean and sanitize the items identified. Inspect cleaned equipment to ensure sanitation processes were effective. F2.3D: Sanitizer solution is not readily available at the front service area. Corrective Action: Provide separate sanitizer in the front area. Replace spray bottle solution daily or when tested below 200 ppm. Label all spray bottles.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A(1): The walk-in cooler evaporator unit is leaking. Corrective Action: Repair the system to stop the leak. F2.5A(2): Food contact items are in disrepair: • Old sheet pans and molds in very poor condition • Some bakery utensils are heavily damaged, rusted, and modified • Dry storage bins are cracked Corrective Action: Discard the damaged pans, utensils, and containers. Replacement items must be intact, cleanable, and designed for the intended use. Do not apply tape or other material to utensils. Inspect equipment regularly. F2.5B(1): Inadequate sanitation in some areas: • Walk-in cooler (door interior, floor, under risers) • Low shelves at the bakery prep table • Under the bakery prep sink • Fan cover and door tracks in the upright display cooler • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Remove floor mats from under the sandwich prep cooler to facilitate cleaning. Assess stored items; remove clutter and any equipment that is not necessary for routine operation. Options for new flooring or refinishing in the walk-in cooler should be determined. The back screen door is not intact. Repair the screen before the Spring. Keep the exterior door closed in the meantime. F2.5B(2): A fly ribbon is suspended near the sandwich prep station. Corrective Action: Remove the ribbon. Hang fly traps away from food prep areas and clean item storage. F2.5C: Observed an employee with an in-use cloth tucked into their apron. Corrective Action: Do not store cloths in contact with aprons or clothing. Keep wiping cloths immersed in sanitizer solution at 200 ppm chlorine or Quat residual between uses. Cloths for handling hot items must be kept clean and dry in a neutral area.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6: Cardboard is present at the deep fryer. Grease-stained cardboard is a fire hazard and pest attractant. Corrective Action: Discard the cardboard. Do not use absorbent material to catch residue. Clean the area as needed. F2.6B: Flour/sugar sieve is stored on a cut pail with jagged edges. Unsuitable item and employee safety issue. Corrective Action: Remove the item. Use commercial equipment that is in good repair and designed for the intended purpose.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E(1): Wastewater does not drain from the front hand sink at a normal rate. Corrective Action: Maintain or repair the sink so water drains freely and does not accumulate in the sink basin. F2.7E(2): Soiled items are pre-washed at the front hand sink. Recurring infraction. Corrective Action: Pre-wash dishware and equipment in the 2-basin warewashing sink only. Soiled items can be collected in a bus bin at the front area, then transferred to the dishwashing area.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Soup in one hot holding unit was measured at 58°C. Corrective Action: Increase the temperature of the unit so soup is maintained at 60°C or hotter. Monitor with a sanitized probe thermometer. F1.2B(1): Observed cooked pasta stored at room temperature. Pasta is added to soup prior to service. Corrective Action: Store cooked pasta under refrigeration at 4°C or colder. F1.2B(2): Food in several coolers was measured between 4°C and 8°C. Corrective Action: Adjust or service the coolers identified so food is maintained at 4°C or colder in all units. Butter packets with a keep refrigerated label must be held at 4°C or colder.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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): F2.1B: A thermometer is not present in the pastry display cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit. Ensure all refrigeration units contain accurate interior thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap under the back exterior door. Corrective Action: Seal the gap to exclude pests. No daylight should be visible under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Inadequate process flow for mechanical dishwashing. Pre-washing occurs in the front and back hand sinks (see infraction F2.7E). Sanitized items are returned to a prior staging area. Corrective Action: Do not pre-wash equipment in the hand sinks. Collect and transport soiled items to the back warewashing sink for pre-washing, if pre-washing is necessary. Set sanitized items to air dry in a clean place. Separate sanitizer solution should be provided for the back sandwich prep area and main service line.
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5B(1): Wood risers in the walk-in cooler appear unsealed. Mould or discolouration is visible. Corrective Action: Replace damaged risers. Clean and seal existing ones where appropriate so they are smooth, non-absorbent, and easy to clean. New risers or racks must meet these criteria. F2.5B(2): Observed grease-stained cardboard under the deep fryer. This is a fire hazard and pest attractant. Corrective Action: Remove the cardboard. Do not use cardboard or like materials to absorb oil. Clean the area as needed. F2.5C: Used cloths are stored on cupboards at the main service line. Absorbent cloths are not suitable for drying hands. Wiping cloths must be stored in a sanitary manner. Corrective Action: Remove the cloths. Dry hands with single-use paper towel only. Cloths used to spot clean or sanitize food contact surfaces must be immersed in sanitizer solution at 200 ppm chlorine or quaternary ammonia. F2.5J: Light fixtures in the back prep area and dry storage area above the meat slicer do not have protective covers. Recurring issue. Corrective Action: Install shatterproof covers, tube guards sleeves, or shatterproof bulbs for the light fixtures.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Generic paint brushes are used for food contact. They are not suitable for this purpose. Corrective Action: Discard the paint brushes. Replacements must be durable, easy to clean, and intended for use with food (e.g. nylon or silicone pastry brush).
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: The hand sinks are obstructed. Equipment is being soaked and pre-washed in the hand sink basins. Corrective Action: Alter the dishwashing procedure as required in F2.3A. Keep handwashing sinks clear and accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep in an accessible location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?