MJ Cakery
4500 16 Ave Vernon BC V1T 6P5 · Commercial Bakery - Food Processing
3 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Fresh bottle of sanitizer >200 ppm. Dilute bleach solution to 200 ppm. Some spray bottles are less than 1 litre capacity, so adjust strength by reducing the bleach volume from 5 ml to 4 ml, then check with test strip to verify ratio.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottle of bleach strength only noted about 50 ppm; require at least 200 ppm. Advised to make a small batch daily so the strength doesn't dissipate over a couple of days. Noted and discussed the 3rd compartment built-in drain table is too small for efficient drying of bowls and utensils.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): As discussed in F2.3, install a drip/drain rack above the sanitizing sink for more drying space to ensure efficient drying. As discussed, recommend a durable, non-absorbent, non-rusting rack design for easy cleaning.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?