La Baguette Catering

102 & 103-607 Victoria Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service

13 inspections

1. MonitoringOct 14, 2026

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): During inspection, Salad Fridge measured at 8.5°C. Temperature logs indicated temperatures of 8-11°C. • Discontinue use of this fridge until it can be adjusted or serviced to ensure it is able to maintain a temperature of 0-4°C During inspection, pizza prep table measured at 4.5°C under the food, but pizza toppings were measured at above 4°C. • Adjust and monitor the pizza prep table to ensure pizza toppings are maintained at 4°C or lower, or, ensure toppings are only stored in the table for less than 2 hours, after which they are removed and placed in a cold storage unit at or below 4°C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Digital probe thermometer should be sanitized before use to prevent cross contamination of food, and in the inadvertent introduction of potential allergens. • Acquire antiseptic alcohol pads or other sanitization method for use with the probe thermometer.
     • 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): At the time of inspection, the weatherstripping around the door had degraded, and part of the floor had bunched up and was preventing the screen door on the back door from closing completely. • Ensure the screen door can close completely and seal the back entrance effectively.
     • 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): Corrected During Inspection - The bottle of sanitizer connected to the dispenser had run out. A new bottle of sanitizer was connected. • Ensure test strips are used regularly to test sanitizer solution concentrations, and that the sanitizer bottle is regularly checked.
     • 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): At the time of inspection, dust accumulation was noted on the fan covers on the condenser units in both walk-in coolers. This can cause contamination of food. • Remove, clean and sanitize the plastic fan covers before replacing them on the condenser units in the walk-in coolers. Ice machine had some residue on the sides of the well and the inside of the lid. This can lead to contamination of ice, which is a ready-to-eat food. • Deep clean the ice machine.
     • 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.
2. MonitoringJan 8, 2026

   4 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): There was left-over soup and casserole for staff being stored within the danger zone. The soup was stored on grill at 44C and the casserole was cooling on counter at 23C. Please ensure foods are not stored within danger zone for any more than 2 hours, and reheat foods to at least 74C before serving or hot holding.above 60C.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): They have test strips and thermometers, but the bar glasswasher and sanitizer was not being tested and recorded on a daily basis. - bakery walk-in cooler thermometer was broken - kitchen dishwasher's built-in final rinse gauge broken - kitchen dishwasher disc thermometer was about 10F lower reading than my probe thermometer - no log of kitchen and bar dishwasher;s temperature and chlorine residual respectively
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): - kitchen dishwasher was cleaning and sanitizing dishes properly, final rinse at dish was 164F (EHO probe thermometer) and should be >160F. But as above their machine gauge and disc thermometer are not working. - bar glasswasher's sanitizer bottle appeared to be filled with water. The bottle was replaced, machine primed and retested (2X) but there was still no chlorine residual. The reagent pumps did not appear to be working properly. They were directed to not use the bar glasswasher until further notice from EHO. They agreed to run all bar glassware through the kitchen dishwasher as an interim measure.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - kitchen walk-in cooler shelving was unclean and corroded. Please clean asap, and budget for replacement of shelving. - bakery walk-in freezer needs a major defrost - kitchen dishwasher final rinse gauge - bar glasswasher not working properly - spray sanitizer bottles throughout had <200ppm QUATS - sanitizer dispenser was found to take some time to pull sanitizer. The initial pull has no foam and no sanitizer, but after about 30s, i filled a bucket and observed foam and >200ppm QUATS. SO, please make sure to run dispenser until foam appears and then fill spray bottles. Please also make sure to test sanitizer daily and replace as needed. KEY GUIDELINES for QUATS SANITIZERS 1. Test Regularly: Use quat-specific test strips (which can be purchased from chemical or restaurant supply stores) to verify the concentration before each use and periodically throughout the day (every 2-4 hours, or more if heavily used). The test strip color should match the acceptable range on the manufacturer's chart. 2. Change When Soiled: The solution must be replaced immediately if it becomes cloudy, contains food particles, or is visibly dirty, regardless of how long it has been in use. 3. Follow Manufacturer Directions: Always adhere to the specific directions on your product's label for mixing, contact time, and recommended temperature, as requirements can vary by product and intended use (e.g., sanitizing vs. disinfecting). 4. Avoid Quat Binding: Certain fabrics, such as terry towels or linen cloths, can absorb the active quat ingredients and reduce the solution's effectiveness (quat binding). To prevent this, consider using a spray application method or specific microfiber towels designed not to bind quats. 5. Label Correctly: If using a spray bottle or an unidentifiable bucket, ensure it is clearly labeled as "sanitizer". 6. Air Dry: Items sanitized in a quat solution typically do not require a final potable water rinse, but must be allowed to air dry completely after the appropriate contact time.
3. MonitoringSep 19, 2024

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): The final rinse temperature for the dishwasher measured at 60 °C at the dish surface. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair the dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
     • 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) - Accumulation of dirt and debris was observed on the floor of the walk-in freezer. The premises must be maintained in a clean and sanitary condition to minimize the attraction of pests. Clean the floor of the walk-in freezer. F2.5B (2) - The floor near the walk-in cooler is deteriorating. Floors must be maintained in good condition to facilitate effective cleaning and sanitizing. Repair the flooring to ensure it is smooth, easily cleanable, and non-slip. F2.5C - Wiping cloths were stored on counters. To prevent the growth of pathogens and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed. F2.5G (1) - Lettuce was found to be covered with wiping cloths that appeared unclean and discoloured. Wiping cloths may harbour pathogens that can contaminate food. Use alternative food-safe materials, such as plastic wrap, to cover food items. F2.5G (2) - An open bag of flour was found stored on the floor. Food items must be maintained at a minimum of 15 cm off the floor on racks, shelves, or pallets to protect them from contamination and pests. Place any food items on racks, shelves, or pallets at least 15 cm off the floor. F2.5K - Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Ensure that handles for scoops are not submerged in food product.
     • 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.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): The Sanitation Plan was found to be outdated and must be updated to reflect current practices.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
4. MonitoringMay 18, 2023

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): The espresso cooler was at 8C. It was suggested that all products be cooled in walk-in cooler before transferring to this one. The line prep cooler was at 22C+ on top and at 15C on bottom. Suggested insulating shelf between warming heaters and cooler. Pizza prep coolers top at 15C. Please repair or adjust your coolers ASAP and do not store perishable foods in them for more than 2 hours in the interim.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): - bar slushie hopper was being washed but not sanitized - sanitizer dispenser was not working and there was some confusion about the difference between Chlorine and QUATS test papers.
     • 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): - wall next to ice cream freezer has been opened and is to be finished in a smooth washable, non-absorbent finish. - dishwasher's wash gauge is broken - bulk dry storage bins repaired with duct tape. This may result in plastic shards in your baked products. Replace lids.
5. MonitoringNov 15, 2022

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Gelato cover was found to be in disrepair and could allow contamination. Have this cover repaired or replaced. Outstanding since April 28, 2022. 2. Missing ceiling tiles in the cooking and dishwashing area. These need to be replaced with the type that are smooth, non absorbent and easily cleanable. Outstanding since April 28, 2022. 3. The dry goods bins are broken and fixed with duck tape. These need to be replaced. Duck tape is not easily cleanable and should not be used to repair items for long term. 4. The staff bathroom was found to need cleaning. This area needs to be cleaned at a minimum daily. 5. Raw plywood was found to be used throughout the food premises this is not easily cleanable and absorbs greases and moisture. All surfaces need to be finished so that they are easily cleanable. 6. The wall under the disinfectants/detergent dispensers is in disrepair. This wall area needs to be refinished so that it is non-absorbent and durable.
     • 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.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): The door to staff washroom must have a self closing mechanism as it opens directly into a food processing area.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Ran out of paper towel at time of inspection. Using front end napkins for drying hands.
6. MonitoringApr 28, 2022

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A Cover of gelato freezer is beginning to degrade, particles may fall off and contaminate the gelato. Ceiling tiles in kitchen are missing, dust and debris may fall into food during preparation. Corrective action: • Replace cover of gelato freezer • Replace ceiling tiles, ensure tiles used are non-porous F2.5C Used wiping clothes stored on counter and in aprons. Clothes must only be used once or stored in sanitizer solution to avoid the contamination of food contact surfaces. Corrective action: • Store clothes submerged in 200-400ppm sanitizer solution • Monitor sanitizer solution concentration with appropriate test strips • Submerge for at least 30 seconds between uses • Replace sanitizer solution every 2 hours or when needed F2.5G Scoops for dry goods (flour, sugar, etc.) stored with product. Corrective action: • Store scoops outside of product • Use single touch point tools such as scoops, avoid pint containers with multiple touch points
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
7. MonitoringAug 31, 2017

   3 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Select coolers were missing thermometers. This was corrected at the time of inspection. Please ensure all cold storage unit with PHFs contain an accurate thermometer that is set at a location that is easy to see and reflects the warmer zones of the unit. 2. Dessert display cooler (ambient temperature measured at 9-10°C). Product surface temperatures measured at 5-9°C. Temperature records seem to show wide fluctuation in temperature ranging form 2°C-13°C. Please service unit to ensure it maintains products at 4°C or colder. Appropriate corrective action must be taken and documented for non-compliant measurements. 3. Sandwich prep line cooler measured at 4-5°C (lower levels) and up to 15°C (insert surface temperature). Adjust sandwich prep cold setting (1-3°C at lower level recommended) so that insert temperature can be reduced. Close lid at insert level whenever possible and minimize insert volumes so that turnover is rapid.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1. Quat sanitizer bottle at dispenser had run dry. All spray sanitizer and wiping cloth sanitizer solutions were low or absent in sanitizer. A new bottle was replaced at the dispenser at the time of inspection. Operator was instructed to replace all spray bottles and cloth solutions. Corrected during inspection. Please add sanitizer dispenser to daily checklist. Obtain test strips to complete daily checks. 2. Organics sifter was positioned improperly at ice cream dipper well and impeding proper flushing. This was corrected at the time of inspection. Please ensure staff are aware of correct orientation. 3. Cup to scoop drinking ice was place directly in the ice at the barista station. Potential risk of contaminating ice was reviewed with staff at the time of inspection. A scoop with a handle should be used and set in a clean location outside the cooler.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Floor in kitchen is dirty and has much tracking/organics. Please clean and mop. Grout lines need particular attention. 2. Back door magnetic screen does not easily self-close. It also does not deter again rodent entry. Please install a fixed screen door. Consider retractable "phantom screen" style. 3. Walk-in freezer has frost/ice build up. Please review condition and rectify. Note: Please routinely check the integrity of the copper wood-fired pizza oven brush. Be wary of any notification/recalls through Health Canada of metal brushes. The concern recently typically is surrounding bbq brushes, however please take equal precautions with any metal brush around food contact surfaces.
8. MonitoringJul 26, 2016

   3 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Walk-in cooler ambient temperature in main kitchen was measured at 11°C. Food core temperature (bulk feta cheese) probed at 8°C. Temperature log indicated AM temperature to be satisfactory at 4°C. Upon further investigation, operator noted that the compressor is not working. As the malfunction appears to be fairly recent and lag phase would be minimal at the measured food temperatures, the option to discard products was left at the discretion of the operator. All PHFs were required at minimum to be moved to an alternate functional cooler. Please note that the thermometer in this unit may be inaccurate and biased towards a colder reading. Please cross-check with another thermometer or probe the temperature of a container of water that has equilibrated with the cooler temperature. 2. Front end display cooler ambient temperature measured at 10°C. Food surface temperature measured at 8°C. Temperature log indicates AM temperature to be satisfactory. Operator indicated that this unit has difficulty maintaining temperature due to heavy use. As discussed, coolers must be able to maintain foods at 4°C or less during usage. Due to lower risk nature of the dessert products and fast turnover of sandwiches, no food was discarded at the time of inspection. Please defrost/service the fridge to maintain better working efficiency. Lower temperature setting if possible. Please ensure all PHFs are maintained at 4°C or colder through service hours. 3. Insert temperatures on sandwich prep line was probed at 10°C. Some surface temperature readings were 20°C. Cold storage temperature underneath is satisfactory at 4°C. Due to rapid turnover nature of inserts, a surface temperature of up to 8°C is generally accepted during service, however core temperatures should not exceed 4°C. Please consider options discussed (lowering cooler temperature, closing lid more during service, storing sauce bottles in ice so lid can close fully, reducing fill level of inserts, using metal inserts, etc.). Insert products that are PHFs, not meeting indicated requirement, will be discarded during future instances.
   • 10 - Are foods from approved sources?
     • Observation(s): It is noted that eggs utilized at this facility are still of an ungraded source. Eggs were inspected to be uncracked and refrigerated. Cleanliness is generally ok but minor specks and fluff are noted on select eggs that would not be the case of a graded product. Please consider switching to a graded egg product. As noted before, the provincial regulations permit only the sale of ungraded eggs directly from the farm to the end consumer. Both the distribution or use of ungraded egg products are a violation of the Shell Egg Grading Regulation of BC.
     • 10.1 - All foods on the premises must be from an approved source.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Walk in freezer has build-up of ice. Please switch out sensor part to mitigate issue and defrost freezer when it arrives. Please ensure all products stored in freezer are covered to protect from contamination by condensate. 2. Please replace ceiling panels over food prep areas in back kitchen.
9. MonitoringJan 6, 2016

   3 infractions

   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Panini spatula is once again being stored under panini press. Please ensure this practice is discontinued by staff as the surface under the panini press is not suitable for storage of food contact surfaces between uses. Daily self monitoring of sanitizer concentration for quat dispenser and dishwasher to ensure 200ppm quat and 50ppm chlorine should take place. Recording of values on daily temp log is recommended.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Last copy of food safety plan required additional revisions. Please complete requested revisions and ensure expectations are reviewed with staff. Keep a copy on site and available for staff to review at all times. I reviewed considerations under the Guidelines for Pooling Eggs Safety. Facility operations are in compliance with these guidelines. Guidelines have been provided to owners/operators.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Last copy of sanitation plan required additional revisions. Please complete requested revisions and ensure expectations are reviewed with staff. Keep a copy on site and available for staff to review at all times.
10. MonitoringJun 24, 2015

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Infrared thermometer is approximately two degrees celsius off (favoring the cold side). For example if actual fridge temperature is 6°C, thermometer is likely to be registering 4°C. As discussed, please note this discrepancy for the purpose of temperature monitoring and record keeping. Marking this difference on the thermometer is recommended. Please have the equipment calibrated. Please also ensure each unit is equipped with an accurate thermometer in order to cross-check readings. Many thermometers in units are broken or inaccurate.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan is out of date and needs to be updated. Please complete a comprehensive food safety plan that reflects all menu items and foods produced at this facility. Detailed food safety plans for all sous vide recipes are required.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan is out of date and needs to be updated. Please use the provided guidance documents to assist you in this requirement. Methods to validate sanitizer levels must be indicated.
11. MonitoringDec 11, 2014

    0 infractions

12. MonitoringMay 14, 2014

    0 infractions

13. MonitoringMay 6, 2013

    0 infractions