Loonie Bin and Bakery
248 Bridge St Princeton BC V0X 1W0 · Commercial Bakery - Food Processing
3 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, small black cooler temp adjacent to standing white freezer observed above 10°C. All food products moved to a cooler with ambient temp observed below 4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, FOODSAFE certificate not observed on site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 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, the following were observed: [1] Bare wood and other absorbent surfaces need to have a durable cleanable finish (e.g., gloss paint). [2] Refrigeration handles with gunk, sticky texture.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): At the time of inspection, similar infractions noted as the previous inspection report. Back area of store where bakery is located has been changed along with the selection of baked goods being offered, and dollar store activity is crowding the bakery prep and storage areas. Please submit a floor plan and description of the current floor plan.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
9 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - front display and service case needs to be on a regular cleaning schedule - recommend removing top shelf to allow more space between shelves
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - sanitizer test strips not present for monitoring sanitizer concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - no sanitizer readily available for use on food contact surfaces and common-touch surfaces (at front counter)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - all bare wood and other absorbent surfaces need to have a durable cleanable finish (e.g., gloss paint)
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - food prep and storage areas are crowed by stock of the dollar store operation; please re-organize the back storage space to separate these two incompatible activities to protect the foods you are offering to the public
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - all paper towel dispensers empty at time of inspection; please keep them stocked at all times - please ensure soap dispenser at back sinks is readily available for use
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - back area of store where bakery is located has been changed along with the selection of baked goods being offered, and dollar store activity is crowding the bakery prep and storage areas. Please submit a floor plan and description of the current
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan not readily available and appears to need revising
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not readily available
- F1.7 Are foods protected from contamination?