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Mrs. B & B's Bakery

5875 Como Rd Grand Forks BC V0H 1H4 · Restaurant - Food Service

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed FOODSAFE Certificate being expired. Operator is required to obtain a new certificate ASAP. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course (www.foodsafe.ca). EHO must be contacted after the course is taken or certificate is obtained.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed FOODSAFE Certificate being expired. Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, expired on July 29, 2018. Operator is required to obtain a new certificate ASAP. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course (www.foodsafe.ca). EHO must be contacted after the course is taken or certificate is obtained.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Smokie dog buns were kept on the counter. Operator stated that buns are outside of refrigeration temperature for less than 2 hours. Buns were put back to refrigerator. Ensure smokie dog buns are kept refrigerated at all times.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed carpet on the floor in the food preparation area. Carpet is a source of possible contamination that cannot be easily cleaned and sanitized. Carpet was removed during inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed FOODSAFE Certificate being expired. Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, expired on July 29, 2018. Operator is required to obtain a new certificate ASAP. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course (www.foodsafe.ca). EHO must be contacted after the course is taken or certificate is obtained.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan must be written and available on site, template provided during inspection. (Please include borscht, jams, and baked goods in your food safety plan)
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan must be written and available on site, template provided during inspection.
  8. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): After sausage rolls are removed from the oven ensure that they are refrigerated before their temperature reaches 20C and in less than 2 hours.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The plastic container for distributing baked goods which is located in the refrigerator requires washing. Wash the bulk ingredient containers before refilling.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records need to be kept for all cold holding.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Parkay margarine too high in transfat. Use up remaining stock and do not buy again.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Ensure smokie dog buns are kept refrigerated at all times.