Mount Royal Bagel Factory
5-1551 Sutherland Ave Kelowna BC V1Y 9M9 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No label observed for chlorine test strips, and it is unclear whether the chlorine test strips are still valid. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are available and accessible to staff onsite. No thermometer observed in the under-counter cooler. Ensure all coolers are equipped with a thermometer to monitor temperatures.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff was observed not sanitizing equipment/utensils after washing and rinsing of the dishes. Operator was instructed to sanitize the equipment/utensils with a 100-200 ppm chlorine solution or 200 ppm QUAT sanitizer solution. Please confirm your revised sanitation procedures by Feb 18, 2024.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel was observed at the handwashing station in the kitchen. This may lead to inadequate handwashing of food handlers. CDI- Operator was instructed to place a paper towel roll in a dispenser at the handwashing station. Ensure handwashing sink in the kitchen is accessible at all times. A dishwashing bucket can be used to store dirty utensils.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed that the screen door was not closed at the time of inspection. Corrective Action: Corrected during inspection: Advised the operator to keep screen door closed at all times due to gaps on the door, preventing possible entry of pests in the facility. Operator closed the screen door immediately.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Upon inquiry, it was found that staff were not using sanitizer when washing dishes. Staff clean dishes by only using water and soap. Corrective Action: Discussed proper dishwashing procedures with operator and staff. Operator is to ensure staff are cleaning with soap and water, followed by sanitization with at least 50 ppm of chlorine solution.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's FOODSAFE certificate was observed to have been expired from 2002. Please obtain a valid FOODSAFE certification to refresh knowledge in food safety.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed open bags of flour stacked up in back of kitchen. Requested that operator provide food grade containers with covers for storage of dry goods once bags are opened. Unsealed food products may become contaminated from pests or airborne debris if stored without appropriate protection from contamination. Observed trays of bagels in the cooler stacked upon each other without covers. Requested that operator ensure there is separation between bottoms of baking trays and the contents of the tray beneath. Suggested using parchment paper or plastic wrap to protect from contamination. Bottoms of trays could transfer contaminants to foods touching the underside while being stored.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Through discussion with operator it was determined that the bagel machine and dough mixer are scraped off and wiped down after use, no sanitizer solution is used in the process. Operator is to ensure equipment is cleaned with soap and water, then sanitized using either a 200ppm bleach solution, or 200ppm solution of quaternary ammonia. Equipment should be washed and sanitized each day that it is in use. Pathogenic bacteria may be found in dough products and food residue, these organisms can grow to problematic levels and contaminate food products if proper sanitation procedures are not followed. Conveyor toaster in front serving area had accumulated burnt food particles and requires a deep cleaning.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Backsplash on wood bakers table is worn and chipped. Operator is to refinish or replace the backsplash to ensure the surface is smooth, durable, and easily cleanable. Unsealed wood surfaces are absorbent and can not be properly sanitized, pathogenic bacteria can grow in the chipped and cracked surfaces and may lead to cross contamination of products prepared in this area.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operators FOODSAFE certificate is currently expired. Operator has indicated that he is looking for the next available time to re-take training course so he can renew his FOODSAFE certificate.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The operator says that vinegar solution is used for cleaning food equipment. The label says that it is for home use. Food contact surface must be washed with soapy water, rinsed with clean water, sanitized with approved sanitizer (e.g. chlorine, QUAT-based, etc) and air dried after contamination. b) The chlorine/bleach sanitizer in the spray bottle had 100 parts per million (ppm) and the operator corrected the deficiency during the inspection. The required concentration for the spray bottle is 200 ppm. Note: A quaternary ammonium (QUAT) compound solution may be used instead of bleach for the sanitizing solution. Please refer to the chemical label for concentration.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The foods in top dispensing area in the food prep cooler in the front food service area do not have any covers. The top cover for the cooler is missing.
- F2.4A - The operator must ensure that all food, supplies and equipment 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): a) The food area near the back door does not have adequate lightings and the use of flashlight is needed to see the corners. The ceiling lights are missing above the area. The operator is planning to renovate the kitchen and the additional lighting is being considered. The adequate light must be installed by April 24, 2019. b) One of the knives in the food premises has a damaged blade. The operator agrees to remove it from the premises. Any damaged equipment must not be used in the food premises. c) The staff washroom door was kept open and the door was closed during the inspection. The door must be kept closed.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): - No food probe thermometer is available to check the food temperature. - The food staff does not know the required cooking temperatures. I explained the requirements during the inspection.
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - No food probe thermometer is available to check the food temperature. - The food temperatures are not recorded when cooling cooked foods. I explained and provided a copy of the cooling chart template.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - The internal food temperature for the tomato sauce in the refrigerator is at 10° C. - Some refrigerators are missing a thermometer inside the units.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - The sanitizing solution has too high concentration of free chlorine and bleached out the test kit. The solution was diluted to 200 parts per million during the inspection. - The test kit for the sanitizing solution concentration is not available on-site.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - The magnet knife holder has excessive glue on the surface where the cleaned knife blades are touching. - The kitchen does not have adequate lights to be able to see the corners of the walls and the floor without the use of a flashlight.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
8 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): *A food probe thermometer is not available.
- 2 - Are proper hot holding procedures followed?
- Observation(s): *Temperature records are not maintained.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *Potentially hazardous foods in the upright fridge are stored at 12 degree Celsius (using a food probe thermometer). Immediate corrective actions by the operator are required including monitoring and recording the temperatures within the next 30 minutes and, if the unit cannot maintain safe storage temperatures, moving the foods to another cold holding units that can maintain food at 4 degree Celsius or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *A deli slicer in the food preparation area has accumulated debris. *Ready to use sanitizing solution is not available in the back food preparation area. *No label for the spray bottles containing chemicals in the food preparation area. *The knife holder is not easy to clean and it was corrected during inspection.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *The rubber seals for the upright fridge are damaged. *The surface finish for the dry food shelves is not smooth, impervious to moisture and easy to clean. *The dry food storage shelves are installed in a manner that the operator cannot see the back of the shelves for cleaning and monitoring any pest activities. *The surface finish for the backsplash on the bakers table is not smooth, impervious to moisture and easy to clean.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): *Corrected during inspection (CDI).
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Food%20Safety%20Plan.pdf>.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *More info available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions