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Purple Bicycle Natural Foods

13 - 600 Mackenzie Boulevard, Mackenzie, V0J 2C0 · Restaurant

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The walk-in freezer could not maintain adequate temperature of -18°C. At the time of inspection, the temperature was recorded at -5°C. The operator noted that the walk-in freezer stopped working in the morning of July 4, 2025 and they suspect that the power outage affected it. The operator moved frozen products to other working freezers in the facility. The operator noted that they have contacted a technician to come and fix it.
      • Corrective Action: Repair the walk-in freezer to ensure that it is in good working order.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    8 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The facility was operating without a permit issued by health authority. Public Health Significance: Food service establishments require a permit before operations. A food handling permit demonstrates that the restaurant has met all the conditions required to operate the facility.
      • Corrective Action: Ensure that the facility is approved by the health authority and is issued a permit before operations.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw chicken was kept above the ready to eat croissant in the walk-in freezer. Public Health Significance: raw chicken can leak fluids that contain bacteria to ready to eat foods leading to foodborne illnesses. Raw chicken/uncooked meats should be stored below ready to eat foods to prevent cross-contamination.
      • Corrective Action: Ensure that raw foods are stored on the lowest shelf of the walk-in cooler or freezer.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw eggs were being kept next to ready to eat food items in the walk-in cooler. Public Health Significance: keeping raw eggs near ready to eat food poses a significant risk of cross-contamination and foodborne illnesses.
      • Corrective Action: Ensure that raw eggs are kept at the lower shelves and below the ready to eat food in the walk-in cooler
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The concentration of the peroxide sanitizer solution used to sanitize the food contact surfaces could not be verified. The kitchen staff diluted the sanitizer before using it on surfaces. Public Health Significance: Adequate sanitizer concentration is essential for reducing harmful micro-organisms on food contact surfaces. It inhibits the growth of harmful bacteria and reduces the risk of foodborne illnesses.
      • Corrective Action: Ensure that the staff follow the manufacturer’s instructions when using the food contact surface sanitizers.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The weather stripping at the rear door was missing which may lead to entry of pests into the facility. Pests may cause damage to food products, spread micro-organisms, contaminate food with hair, feces and urine.
      • Corrective Action: Ensure that the rear door is fitted with a weather stripping to prevent entry of pests into the facility.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The high temperature dishwasher could not attain 71C of water temperature at the plate level. The highest temperature recorded was 56C after the fourth cycle Public Health Significance. Dishwasher temperature is essential for ensuring effective sanitation of utensils and reducing the risk of foodborne illness. Proper rinse cycle temperature ensures the inactivation of disease-causing micro-organisms such as bacteria.
      • Corrective Action: Ensure that the dishwasher is fixed as soon as possible and that the rinse temperature attains 71C and above to effectively sanitize the utensils. The operator was directed to use the two compartments sink to sanitize the utensils after washing and rinsing.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Unlabeled sanitizer spray bottles were observed in the food preparation area. Public health significance: Labelled chemical containers ensure correct identification of the contents hence reducing the risk of contamination of food contact surfaces. Proper labelling of sanitizers prevents accidental food poisoning and potential chemical reactions.
      • Corrective Action: Ensure all chemicals in the food preparation area are labelled to identify its contents.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) A box of containing bleach was stored next to the food products in the dry storage area. Public Health Significance: Keeping chemicals next to the food products increases the risk of chemical contamination.
      • Corrective Action: All non-food items including chemicals and cleaning agents should be stored in a designated areas away from the food.