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Mill Creek Bakery

3-2235 Leckie Rd Kelowna BC V1X 6Y5 · Restaurant - Food Service

2 inspections

  1. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available during the time of inspection. Sanitizer test strips are crucial for verifying that the sanitizer is at the correct strength to effectively reduce bacteria and viruses to safer level to prevent foodborne illness. Operator to purchase sanitizer test strips and send a picture to the EHO.
      • 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): Observed the operator sanitizing the food contact surfaces around the service station with bucket of bleach. Upon testing the concentration of the bleach it was determined to be above 200ppm which is higher than the required concentration. High sanitizer concentration may lead to chemical contamination of the food and reduced effectiveness. Operator to dilute the sanitizer to the required concentration and test with sanitizer test strips to verify the concentration before use. Also follow manufacturer's instruction for dilution ratios.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator explained that the food safety plan is being redone. Please send it to EHO once complete.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator explained that the sanitation plan is being redone. Please send it to EHO once complete.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At least one employee present in the establishment must have a valid FOODSAFE or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions