Our Daily Bread
520 Falls St Nelson BC V1L 6B5 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available on site
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on site
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Approximately four yam soups in medium sized metal inserts were stored in the cooler with a surface temperature of 40C. In the future, please ensure that hot products are cooled in the following approved ways to prevent potential food borne illness: 1. in smaller shallower containers 2. in a ice bath with constant stirring 3. with an ice wand and constant stirring
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings are found behind shelving unit close to 3-compartment sink. Please establish a cleaning routine that addresses areas behind large equipment (e.g. stove, shelves, sinks etc.). Please clean up all traces of rodent droppings and sanitize areas with a bleach solution. Please install baited mechanical traps (not chemical) in these areas to monitor potential rodent population.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A minimum chlorine residual of 100 ppm was not detected in mechanical dishwasher. The dishwasher can continue being used for washing, but a 100 ppm bleach solution must be made in a clean sink so that out going dishware can be sanitized for a minimum of 1 minute.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fluorescent light in middle of kitchen requires shatterproof covers or shatterproof bulbs.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests was found in the dry storage area. Traps present. No contamination of food was found at the time of inspection.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher was found to have 0 ppm chlorine sanitizer during final rinse.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
0 infractions