Mara Foodliner - Bakery
7702 Hwy 97A Mara BC V0E 2K0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit at counter measured 45°C. Food must be held at a minimum of 60°C.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Rodent droppings noted on the floor of kitchen. Rodent droppings must be cleaned up with sanitizer solution.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan available - template provided
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available - template provided
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan available on site
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available on site
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Shelving for food storage throughout the premises is made of unfinished plywood. Corrective action: All food contact surfaces must be made of an easily cleanable material. Paint plywood or line with cleanable liner (i.e vinyl)
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A - Handwashing sink next to ice cream service does not have hot running water. This prevents proper handwashing. Corrective action: All hand sinks must be supplied with hot and cold running water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan available one site Corrective action: Create a current Food Safety Plan for all menu items, send to EHO for approval
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available on site Corrective action: Create a sanitation plan, send to EHO for approval
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Smokies wrapped in cheese bread cooling on the counter - had been there for 2 hours 20 min and were at 35.8°C. Foods need to cool from 60-20°C within 2 hours and from 20-4°C within 2 hours. If foods will be left out for extended periods of time you must be time and temperature tracking to ensure you meet these time/temperature limits. Moved to cooler.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Some rodent feces seen on the floor. Poison bait being used in the kitchen - poison must NOT be used in the kitchen. 2. Rodent feces noted in back storage area. 3. Screen door to outside is not tight fitting which can allow for the entrance of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan - template attached Forward completed plan to me for review
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No one working has up to date FoodSafe
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
7 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Soup: 81.8C, chilli: 80.8C - these were measured with probe thermometers Soup and chilli are brought to a boil on stove and then placed into hot holding. Ensure that cooking and re-heating is done on the stove as foods must be cooked/re-heated to 74C within 2 hours. **No NSF certified probe thermometer onsite to check cook/re-heat and hot hold temperatures
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): **Cream cheese sticks and cinnamon buns have cream cheese icing in them. In reviewing the cream cheese product in the fridge, it says to keep it refrigerated.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Bleach solution was way over 200ppm, please mix 5mL bleach to 1L water - solution was last made 2 weeks ago. Discussed that bleach solution should be made more frequently. Bleach is sprayed onto counters, left for a few minutes and then wiped with single use paper towel. -Dipper well for ice cream area: ensure it is turned on and running when ice cream service occurs. Gloves are in this area. **2 compartment sink warewashing currently not incorporating a sanitize step
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): **Hot holding soup is out in customer area for self-service without adequate protection from customer contamination.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **2 white cutting boards are deeply grooved/scarred and are not easily cleanable as bacteria can hide in these grooves and can grow.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): **Store manager does not have FOODSAFE Level 1, two staff in bakery have done FOODSAFE Level 1.
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): **Soup and chilli have both been added, please submit updated written food safety plan
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
4 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wet wiping cloths were being stored in a soapy water solution or out at room temperature. Discussed with food handler that when the cloths are not used, they need to be stored in a sanitizer solution to prevent the spread of any potential bacteria. The wiping cloths were placed into a sink with bleach solution.
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): sinks at ice cream station were being covered with a board - this was moved at time of inspection. Ensure the sink is always accessible for hand washing.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Sausage rolls and pizza were noted to be stored out at room temperature - they have only been out for an hour and were wrapped and put into the cooler at time of inspection. If potentially hazardous foods are to be left out at room temperature, they must not be kept for longer than 2 hours. Otherwise, potentially hazardous foods must be kept either at greater than 60C or less than 4C if stored for longer than 2 hours.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Sausage rolls, fruit turnovers, and mini pizzas were being stored un-covered on top of the pastry display. Discussed with food handler at the that the foods are vulnerable to contamination(via flying insects, people coughing/sneezing, etc). Foods were wrapped at time of inspection. Operator will need to figure out a solution to protect foods from contamination - a suggestion would be using a sneeze guard, otherwise foods should be wrapped/covered by other means to protect them from contamination.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?