Skip to content
Loading map…

Jaide & Joel's Baking Co.

101-555 Montgomery Rd Kelowna BC V1X 3C6 · Restaurant - Food Service

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed buns on shelf without protective cover. Foods exposed to the environment for prolonged periods of time are susceptible to environmental contamination that can lead to injury or illness. Operator stated that these products must rest at ambient temperature for 24 hours to preserve the quality of the product. Operator stated he will move them to a covered rack or cover the buns with plastic wrap once ambient temperature reached. To follow up by August 25 that protective practices are in place.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): When the QUAT concentration of a spray bottle was measured, the test strip turned a dark green, indicating the concentration was over 400ppm. Sanitization is the process of killing pathogenic microorganisms that can cause an illness in members of the public. Effective sanitization occurs when QUAT concentration is at levels between 200ppm-400ppm. When the level is too high, chemical residue may remain and transfer to food products, in addition to premature wear and tear of materials. Operator stated they do not use the test strips but will start and determine appropriate ratios to ensure QUAT levels are maintained between 200ppm-400ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff member present at beginning of inspection did not have valid FOODSAFE. Operator must ensure that at least one staff member holds a valid FOODSAFE certificate when absent from the food premises. Operator held valid FOODSAFE when he showed up. This infraction was explained to him. Stated he will have the staff member enroll in FOODSAFE but all other staff members hold valid certification.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.