Knead Some Dough
279 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, chlorine test strips were not observed on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, the chemical mechanical dishwasher observed not dispensing the appropriate sanitizing strength (0 ppm). Operator advised to use sink for sanitizing. Dishwasher will be used for wash and rinse method and sink for the chlorine sanitizer. Concentration strength of sink observed at 100 ppm chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - please ensure beer bar is approved by this office prior to operating by submitting floor plan, food safety plan, and sanitation plan for its operation
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan received - further adjustments/clarification needed
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
8 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - rodent droppings observed in cooler; please ensure cooler is swept and monitored closely and thoroughly
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - rodent infestation under much better control; pest control company continuing to apply monitoring and control strategies. Please follow instructions from pest control company - including addressing intrusion points along north side of building
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - rodent droppings still observed upstairs, but operator states it is under the direction of the pest control company;
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please look into the washrooms that are opening into food traffic/storage areas
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan needs further revision; please use templates provided
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan needs further revision; please use templates provided. Please ensure items like pest control activities, sanitizer(s) identified/described including how they are used, wiping cloths being handled in a sanitary manner, surfaces/equipment throughout facility are identified and cleaning/sanitizing of those surfaces are described including a schedule
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - main operator still needs FoodSafe (or equiv.) certification
- F1.7 Are foods protected from contamination?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - small glass-door under counter cooler reading 7C - must be able to hold foods as 4C or colder
- F1.7 Are foods protected from contamination?
- Observation(s): - wet rodent droppings in walk-in cooler; area cleaned with bleach water and foods not stored directly on floor. Please attach hose to condensate line and ensure it is draining into a stable container.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - active rat infestation; rat observed during inspection. Please remove all unnecessary items from the premises and move all storage away from the wall by at least 6". Clean up ALL evidence of rodents inside and outside (along building perimeter) using bleach water (~10:1 water:bleach ratio) and then monitor for activity. Please re-set your outside traps and monitor for activity. - obtain the services of a pest control professional to help you deal with your infestation. Seal/repair all gaps larger than 1/4" or 6mm in the building envelope.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - downstairs area repaired after floods and may be the reason for the rodent problem now. Please clean the entire premises - including upstairs after you have closed. Ensure all surfaces have been cleaned and sanitized before opening every day until rodent infestation has been eliminated.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - floor plan has changed; please submit a revised floor plan to this office
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please complete a food safety plan and ensure it is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please complete a sanitation plan and ensure it is readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - from Mar 2020: please confirm FoodSafe (or equiv.) certifications for all your main food handlers and sole-charge staff
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - baked goods in racking behind/under service counter left open; parchment paper applied during inspection. Please ensure to retain this (and similar) protective practice for all your foods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - low-temp dishwasher not reading any chlorine in final rinse; please repair. In the meantime, please squirt/spray some bleach into machine during the pause between the wash and rinse cycle to ensure sanitizing is taking place; monitor with test strip after completed cycle to 50ppm chlorine and adjust dosing as necessary.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - downstairs walk-in cooler clean, but condensate bucket needs emptying - downstairs area in process of de-cluttering, but please ensure cat litter box is located away from foods storage afterwards
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed paper towel at all hand sinks
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - outstanding item from previous inspection - follow-up date revised to Nov 30/21
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - chicken stock observed at room temp for over four hours - please discard. All foods cooled for later use must be cooled within safe time temp limits (i.e., 60+C to 20C in 2 hrs, and 20C to 4C in 4 hrs); using ice baths is the easiest way to achieve this. Please start a cooling log to verify the cooling curves of these foods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler fan and racks need deep cleaning - please move litterbox downstairs to a more sanitary location
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure your food safety plan is current and readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure your sanitation plan is current and readily available for review
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure your FoodSafe certifications are current/valid (there is a five-year renewal now)
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please obtain test strips to monitor the sanitizer level in your dishwasher and bottles
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher not reaching 50 ppm chlorine in final rinse; please have your machine serviced and add bleach to the rinse cycle manually until it can reliably achieve this level automatically - need additional spray bottle of sanitizer to have one for the front service area and the back prep area
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - new gelato service bar dipper well must be flowing while gelato is being offered for service; please ensure the handles stay out of the water
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - newly installed gas cook top in kitchen needs venting; please consult with building inspection/code to ensure venting meets applicable requirements
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - new gelato serving area hand sink needs dispensed soap and paper towel
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - still need food safety plan for Thai menu items
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- Are proper hot holding procedures followed?
- Observation(s): - foods found not hot held at 60C or warmer; as foods were within the safe time window (4 hrs), re-heating to 60C done during inspection. Please ensure all foods for service are kept hotter than 60C and then cooled properly or discarded.
- Are proper cooling procedures followed?
- Observation(s): - foods found to be bubbling while sitting on counter at 28C - this indicates a significant health hazard, so item must be discarded - confirmed. Food items has gone through the Danger Zone several times through its preparation, and appears to have been temperature abused: Please ensure you are vigilant on monitoring the temperatures (and times if needed) of the foods for service. - please keep temperature logs of the foods that are being cooled to ensure they are meeting the safe time-temperature curve
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - walk-in cooler needs to have cleanable, durable, and non-toxic surfaces throughout - need more cooking and cold-holding capacity to support the safe preparation of your menu
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - need food safety plan for Thai menu items
- Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Multiple pieces of equipment stores but not in use has food debris on it. Including baking mixers and trays. Please clean and maintain clean.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - Downstairs area is being used for food storage but the storage conditions are not acceptable. Food needs to be stored in a separate area and kept clean and organized. No items should be stored on the ground near all food products and everything needs to be covered and protected from contamination,. The cleanliness and organization of this area will be checked during the next inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions