Le Miel Bakery TheVenti Coffee
222 - 4501 North Rd, Burnaby · Restaurant
11 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): One door undercounter cooler in drinks area measured 12C
- Corrective Action(s): Do not use this cooler for potentially hazardous foods until it is repaired and can maintain and achieve 4C. Temperature records state that the temperature was tested at 15:00. The time is 14:00. Do not falsify records.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION):
- 1) In-use blenders, steaming mugs are not properly washed and sanitized. Staff state that it is washed once a day in the dishwasher and manually washed during the day. Dishwasher was turned off at time of inspection.
- 2) Wiping cloths stored directly on counter, no sanitizer detected
- Corrective Action(s):
- 1) In-use blenders and steaming mugs can be rinsed between drinks. Every four hours, the items must be run through the dishwasher (final rinse cycle at 71C).
- 2) Wiping cloths must be stored in sanitizer solution of 100ppm chlorine between wipes.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings noted in storage closet by door
- Corrective Action(s): Clean and sanitize facility.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Few rodent droppings observed in the dry storage area at the front corner by the door and under the work bench.
- Corrective Action(s): Ensure to clean and disinfect the areas mentioned above using a sanitizer solution.
- Staff is aware. Continue to monitor for any rodent activities. If worsens, increase the frequency of pest control service,
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed accumulation of dust and dried up food pieces under the counters nearby the cashier and inside the baking room.
- Corrective Action(s): Ensure to deep clean the areas mentioned above.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Staff moved to return sausage buns to cooler upon inspector entry. Time stamping log states the items were brought out at 11:50am, and put into the cooler at 12:50pm. However, the time is now 2:30pm and the buns were still out at room temperature.
- Corrective Action(s): Discard the buns. Follow your food safety plan, or these must be kept in the cooler at all times.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): One sanitizer bottle had no detectable chlorine residual.
- Corrective Action(s): Ensure that bleach sanitizer measures at least 100ppm chlorine
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation:
- 1) Bread slicing machine is being used in the hallway.
- 2) Garbage bags labelled as not for food storage used to cover foods in freezers.
- Corrective Action(s):
- 1) All food prep must occur inside the kitchen. Move machine.
- 2) This is a repeat violation. Use food safe materials.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings noted along back wall in kitchen, behind long stainless steel work bench
- Corrective Action(s): Ensure this area is thoroughly cleaned and sanitized.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: White garbage bags used to line trays and cover foods. Box of garbage bag is labelled "not for food storage"
- Corrective Action(s): Discard all garbage bags and find a suitable food safe material
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Minor amount of pest droppings along wall. Pest report reviewed - some mice caught.
- Corrective Action(s): Maintain sanitation and follow all pest technician recommendations.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: A small number of droppings was found near the back door and in the dry storage room. Pest control report reviewed during the inspection.
- Corrective Action(s): Continue having a professional pest control company onsite and keep the reports. Clean all droppings with a bleach solution today.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: a) Pest proof containers needed for food kept in the dry storage room (Flour, sugar, chocolate etc.).
- b) Seal the pest entry point found in the dry storage room in the corner on the right hand side.
- Corrective Action(s): a & b) 1 week.
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): The dough portioning press machine was not in clean condition. Observed dried dough crumbs covered on the machine surface.
- Corrective Action(s): Clean the machine everyday after each use.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed an employee washing hands with gloves on. This is not an appropriate handwashing practice.
- Corrective Action(s): Wash hands thoroughly using handsoap and paper towel when changing gloves. Never wash hands with gloves on as this will not remove bacteria off your hands.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Light bulbs need to be replaced:
- 1. Walk in cooler
- 2. Dry storage room
- Corrective Action(s): Correct today
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: No time tracking record was available for perishable foods including bread and donuts with proteins or creams.
- Corrective Action(s): The products were moved to cooler during inspection as the products were left out at room temperature less than 2 hours.
- Ensure to time track all perishable baked items (time out/good until).
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): 2 cutting knives were inserted in the edge of a prep table/wall.
- Corrective Action(s): This is not a proper knives stoage practice. Wash and sanitize the knives and place on the wall magnet.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation: Lukewarm water supply noted at all sinks.
- Corrective Action(s): Monitor hot water supply during operation hours. Use hot water sporadically to ensure hot water supply is always available.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: 1. Handsink access in the main food prep area was blocked with dry good storage containers.
- 2. Handsink in the main food prep area was not functioning properly. Cold water tap was not working.
- Corrective Action(s): Do not block the access to the handwashing sink at all time.
- Repair the handsink immediately. Given 2 days to repair. Use the front handsink meanwhile.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]