Okanagan Bake House
4509 27 St Vernon BC V1T 4Y6 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store bags of flour directly on the floor due to possible pest control issues. Issue resolved during inspection.
- F1.7 Are foods protected from 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): Bleach sanitizer spray bottles had greater than 1000ppm bleach solution present. Bleach solution in spray bottles must be mixed to achieve a 200ppm solution. Use one teaspoon of bleach per spray bottle.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basins require paper towels . Issue was resolved during the inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): *F2.1A EHO provided a few chlorine test strips until the Owner can locate his package of strips or order new test strips. *F2.1B Extra new NSF (National Sanitation Foundation) approved thermometers required inside all coolers and freezers in addition to the equipment temperature display gauges.
- 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): *Chlorine bleach is available but no sanitizer solution in spray bottle available. A fresh bottle with correct strength made during inspection and therefore corrected during inspection. *As a reminder, wiping cloths when available for use must be stored in a pale of sanitizing solution at correct strength. *Ensure staff follow the correct ware washing procedure to clean & sanitize equipment and utensils required for sandwich preparation (knives, cutting boards, preparation counter).
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): *Silicone caulking was completed along the ware washing sinks and splash board during initial business start-up, but is due for repair and re-sealing because of wear over time.
- 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): *The Plan is currently off-site. Review, update accordingly, and maintain on-site. A Template Plan will suffice for the minimal sandwich preparation in this facility. *Ensure staff review periodically as a reminder to follow the food safety requirements.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *The Plan is currently off-site. Review, update accordingly, and maintain on-site. *Ensure staff review periodically as a reminder to follow the correct cleaning and sanitizing procedures.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure silicone caulking completed along the new ware washing sinks and splash board on the wall to provide a good seal.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?