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JK Bakery Bakery Cafe

121 - 1000 7 Avenue Canmore AB T1W 2S9 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wooden shelf in the back by the ice machine is chipping, exposing raw wood. - Please repair/replace the shelf so it is smooth, non-porous, and easily cleanable.2) Some of the shelves/cupboards in the service area are chipping or damaged. - Please repair any damaged shelves/cupboards.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer bottle was unlabeled. Label was added during the inspection. - Please continue to ensure all chemicals used are appropriately labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine concentration was 0ppm. Manual sanitizing was able to be set up in a sink basin. - Please ensure all dishes are sanitized manually by submersion in a 100ppm chlorine solution until the dishwasher can sanitize at 100 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wooden shelf in the back by the ice machine is chipping, exposing raw wood. - Please repair/replace the shelf so it is smooth, non-porous, and easily cleanable.2) Some of the shelves/cupboards in the service area are chipping or damaged. - Please repair any damaged shelves/cupboards.
  3. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not turning off the tap with paper towel after handwashing. Corrected during inspection.A foodhandler was wearing several rings and bracelets. Were removed during inspection.
  4. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was unlabeled. - Please ensure that all chemicals used are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functioning probe thermometer could be located onsite. - Please ensure that there is a working probe thermometer onsite to test internal temperatures of foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer with a max/min function could be located onsite to test the dishwasher. - Please ensure that there is a thermometer onsite that can be put into the dishwasher to test the water temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were initially some items (utensils, labels) in the hand sinks. - Items were removed, please ensure these sinks are always accessible for hand washing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Small gap in the back door weatherstripping. - Repair the gap, ensure the facility is free from pest entry. 2) No pest control records could be located onsite. - Please provide PHI with most recent pest control report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The tape on the line cooler lid is peeling and catching debris. - Remove the tape, ensure all surfaces are clean and sanitary.