Skip to content
Loading map…

Saint Germain Bakery (Burnaby)

1120C - 4700 Kingsway, Burnaby · Restaurant

30 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lobster soup hot holding 54 C (new menu item, new food warmer)
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Product discarded.
      • Before placing in food warmer, soup must be reheated to 74 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One set of soiled food tongs stored together with cleaned, sanitized tongs.
      • Corrective Action(s): Ensure all food utensils are properly cleaned and sanitized before storing together.
      • Tongs sent through dishwasher during inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Soup warmer set to maximum temperature setting, food product 54 C
      • Walk-in cooler 6 C (delivery received during inspection)
      • Corrective Action(s): Replace warmer with unit capable of maintaining food above 60 C
      • Ensure walk-in cooler recovers to 4 C or colder.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer used by oven station and quaternary ammonia sanitizer used by walk-in freezer and in 3 compartment sink.
      • Corrective Action(s): To avoid chemical reactions, use the same sanitizer chemical consistently throughout premise on all food contact surfaces.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler - milk crates on floor and floor area around milk crates have build-up of debris on surfaces.
      • Customer retail area - mouse droppings and dried urine marks on floor between room temperature bun display cases.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Baked goods inside hot holding case: lower shelves 45 - 53 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Manager adjusted thermostat of warming unit, after temperature of 75 C reached at bottom of case.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Back preparation counter by dishwasher - cloth in use without sanitizer solution.
      • Sanitizer compartment of 3 compartment sink contains dishware covered with visible food debris.
      • Staff are stacking used, soiled baking trays on top of clean, sanitized trays from the central kitchen.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Before attempting to manually sanitizing food equipment in sinks, surfaces of equipment / utensils are to be completely clean, free of food for sanitizer to be effective.
      • Used, soiled baking pans are to be kept separate and apart from clean, ready to use baking trays.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Trays throughout both walk-in cooler, freezer and baking racks lined with used paper lines from previous batches of baked goods.
      • Corrective Action(s): Tray liners are single use, disposable. Do not reuse tray liners.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen cheese spread defrosting on top of dishwasher at room temperature.
      • Corrective Action(s): Food product was still below 4 C and relocated to the walk-in cooler.
      • Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings observed on floor under dishwashing sinks.
      • Corrective Action(s): Area is to be thoroughly cleaned to remove all debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of cheese / weiner buns displayed for sale at room temperature, temp 28 C
      • Tray of weiner buns and pork filled buns on baking rack in kitchen, temp 32 C
      • 4 trays of weiner buns and pork filled buns in walk-in cooler, temp 29 C
      • Corrective Action(s): Products discarded.
      • All meat / cheese filled pastries are to be stored in hot holding units after baking.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Front counter - 2 sets of tongs stored in container of sanitizer solution.
      • Corrective Action(s): Do not store food utensils in use, in sanitizer solution as this will contaminate food.
      • Sanitizer must be allowed to air dry on food equipment prior to use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front service counter - floor under wheeled cart, trace mouse droppings observed.
      • Corrective Action(s): Area described is to be thoroughly cleaned to remove all debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Trace mouse droppings observed on floor around back floor drain and under handwashing station.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Staff conducted cleaning measures during inspection.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink has limited hot water supply. Mixing valve has been adjusted to reduce water temperature.
      • Corrective Action(s): Restore hot water supply (temperature and water flow) to allow for staff to easily wash their hands.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 used wiping rags on counter of kitchen area with not detectable sanitizer residual. Sanitizer bucket provided with 200 ppm Quaternary within reach of all rags. Staff are not using sanitizer appropriately for wiping rags and food contact surfaces.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Take-out containers removed from packaging and stored exposed in customer access locations.
      • Used cardboard box stored on clean utensil drying shelf.
      • Food inventory stored on the floor in walk-in cooler and walk-in freezer.
      • Corrective Action(s): Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination. Do not store or display take-out containers in customer accessable locations.
      • Remove box from utensil drying shelf as its surfaces are not sanitary.
      • Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris on floor / wall around cake decorating station.
      • Fruit flies on wall above cake decorating station.
      • Mouse droppings under ice machine.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen upright food warmer: egg tarts 38 C, weiner buns 48 C, yams 45 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher 66 C
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: KItchen handsink does not have hot water supply.
      • Corrective Action(s): Kitchen handsink faucet requires hot water to allow for proper handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in freezer is overfilled with product. Food items stored on the floor
      • Corrective Action(s): Reduce inventory.
      • All food product is to be stored on shelving provided.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following locations: dust build-up on wall adjacent to food warmer, fruit flies collecting on wall by cake decorating station.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food warmer 38 - 50 C
      • Corrective Action(s): Repair / replace warmer unit to maintain food at 60 C or hotter.
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris collecting on floor under 3 compartment sinks.
      • Water ponding on floor next to dishwasher.
      • Corrective Action(s): Clean area under sinks and around dishwasher.
      • Address water issue if from plumbing leak.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk 10 C in dairy feeder.
      • Ham egg buns, corn buns and sausage buns in display cooler 14 C
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of curry beef buns and bbq pork buns at room temperature 30 C
      • Egg tart trays at room temperature 40 - 50 C
      • Corrective Action(s): Curry / bbq pork buns discarded.
      • Egg tarts moved to warmer case. Butter egg tarts stored at room temperature to change out reusable baking tart shells. Discussed with operator this product will be discontinued. Potentially hazardous baked tarts to be baked in single use tart shells.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Baking pans and baking pan liners are reused between multiple batches of baked products.
      • Woven baskets used to transport baked products from kitchen to displays.
      • Soiled knives stored in equipment drawer.
      • Corrective Action(s): Baking pans cannot be cleaned and sanitized onsite with existing sinks and dishwasher. All pans must be sent to central kitchen daily for cleaning and sanitizing. New clean, sanitized pans are to be provided to the premise from central kitchen daily.
      • Do not reuse baking sheet liners, they are to be discarded after each batch of product.
      • Do not use woven baskets as food contact surfaces as they cannot be properly cleaned and sanitized. They are to be used to display prepackaged products only.
      • Knives and food utensils are to be cleaned and sanitized through the dishwasher after use.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff observed preparing baking sheets of buns with the baking sheet stored on top of the kitchen garbage can as a table, then relocated pan onto food preparation counter.
      • Staff personal items (cell phones) stored together with food utensils.
      • Corrective Action(s): Do not use garbage as work surfaces for food preparation.
      • Staff items to be stored separate and away from food and food preparation surfaces.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings and debris observed under ice machine.
      • Walk-in cooler compressor covered with dust build-up.
      • Fruit fly activity noted around cake decorating station walls.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front counter hot holding shelf 56 C
      • Cake undercounter cooler 5 C
      • Coffee milk dispenser 10 C
      • Open display cooler 8 - 9 C
      • Corrective Action(s): Manager adjusted temperature of hot holding shelf, temp 65 C
      • Adjust cake cooler to maintain food at 4 C or colder. Do not overload shelving to allow for proper air circulation.
      • Repair milk dispenser to maintain 4 C or colder.
      • Repair / adjust open display cooler to maintain 4 C or colder.
      • Violation Score: 9
  20. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rag sanitizer containers 0 ppm Quaternary Ammonia
      • 3 compartment sink sanitizer chamber 50 ppm Quaternary Ammonia.
      • Corrective Action(s): Replace all sanitizer solutions, they are to be refreshed and tested to maintain 200 ppm Quaternary Ammonia to effectively sanitize food utensils and contact surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mouse droppings on floor in front of retail bun showcases.
      • Food and debris collecting next to cake display cooler and under icemachine.
      • Fruit flies on wall above garbage can at cake decorating station.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Premise cleaning is to be conducted daily to maintain premise sanitation and discourage pest activity.
      • Violation Score: 9
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 containers of cheese mix topping 13 C and 1 container cream mix filling 13 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of egg tarts and corn buns stored at room temperature, product internal temperature 37 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean food utensils stored in soiled container filled with food debris.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 6 soiled wiping cloths on work surfaces without sanitizer solution available to store cloths safely and sanitize clean in place food contact surfaces.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink papertowel dispenser is broken.
      • Corrective Action(s): Replace kitchen handsink papertowel dispenser.
      • Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Corner wall adjacent to cake decorating station - wall lined with paper sheets not changed daily, wall and paper covered with fruit flies.
      • Corrective Action(s): Paper sheets to capture splashes from garbage disposal are to be removed daily.
      • Walls are to be cleaned and then treated with dilute bleach solution (100 ppm chlorine) after cleaning wherever fruit flies are observed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris collecting on surfaces in the following locations: Floor / corner around back grease trap, corners under kitchen prep tables, inside storage cabinets below all retail area food display cases, floor corners around cake display cooler and cake decorating station and under ice machine unit.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Several customer plastic order trays are heavily chipped.
      • Corrective Action(s): Discard and replace all chipped trays.
      • Violation Score: 3
  22. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required: table and shelving unit above grease trap - covered with food debris from last week
      • Corrective Action(s): Daily cleaning is to be conducted throughout kitchen to maintain premise sanitation and discourage pest activity.
  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: staff washing food trays with a spray bottle at front service counter
      • Corrective Action(s): all food utensils/dishware are to be cleaned and sanitized using dishwasher.
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed washing hands while wearing gloves. Several pairs of used gloves stored throughout premise.
      • Corrective Action(s): Staff are to discard gloves after use.
      • Staff are to wash hands with warm water and soap, then dry them with papertowel, after clean, new gloves may be worn.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice scoop stored inside ice machine, not in holding rack
      • Corrective Action(s): scoop is to be stored out of the ice machine to prevent handle/ice contact.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required: shelving unit above grease trap, floor around dishwasher and around proofer and inside all storage cabinets in front retail area. Areas affected by cockroach activity are to be sanitized with dilute bleach after cleaning.
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cork board used as garbage can backsplash is to be removed as it cannot be cleaned.
      • Corrective Action(s):
      • Violation Score:
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): kitchen hot holding case 45-55 C
      • tray of egg tarts stored at room temperature, 40 C
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 sanitizer spray bottles 50 ppm quaternary ammonia.
      • 3rd compartment sink filled with 50 ppm quaternary ammonia with cold water.
      • Corrective Action(s): Spray bottles refilled with 200 ppm quaternary ammonia.
      • Sanitizing sink compartment refilled with warm water and 200 ppm quaternary ammonia.
      • Use test papers to confirm adequate sanitizer concentration on a daily basis.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): kitchen handsink without soap supply.
      • Corrective Action(s): manager provided soap at time of inspection.
      • Handsink to be stocked with liquid soap and papertowel supply to allow for frequent and convenient handwashing by staff.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting in the following areas: next to dishwasher on floor and storage shelves and lower storage cabinets in front retail area.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: kitchen food warmer 45-55 C.
      • Corrective Action(s): Repair / replace warmer unit to ensure food items can be maintained at 60 C or warmer.
      • Violation Score: 9
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): triple cheese toast item stored at room temperature.
      • Corrective Action(s): Product is to be stored at 4 C within the cooler display or above 60 C in hot holding display.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): kitchen hot holding case 40 C
      • bbq pork bun shelf 40 C
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Staff adjusted temperatures and increased both hot holding units above 60 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Soiled wiping cloths in use without sanitizer available.
      • high temperature dishwasher max temp. 68 C
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • Until repaired all dishware must be cleaned and sanitized manually following the 3 step method.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pooled egg mix stored for egg tart filling and bun glaze.
      • Fresh fruits stored on the floor under boxes of shell eggs.
      • Corrective Action(s): Discussed BCCDC egg pooling document. Pooled eggs are not to be kept for multiple recipes of product. Pooled eggs are to be used completely for one batch of product, leftover pooled egg discarded.
      • Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: cake prep cooler 8 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Violation Score: 3
  28. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed bread knife being stored in between prep table and stand-up oven which is very difficult to clean. the area where the knife was stored was not clean.
      • 2. Observed scoop for portioning out dried goods being stored in the container with dried goods and the handle was not sanitary
      • Corrective Action(s): Required operator to store knife/scoops in a clean/sanitized container when not in use and not in hard-to-clean areas or put it through manual dishwashing when not in use
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed corner in the walk-in cooler with food debris accumulation
      • Corrective Action(s): Required operator to clean and sanitize the noted area above
      • Date to be corrected: immediately
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed single use line papers being re-used to line non-baked and baked goods. All products were not in direct contact with the used line papers
      • Corrective Action(s): Required operator to dispose line paper immediately after use. Use new sets of line papers for all products
      • Date to be corrected: immediately
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in freezer was at -5C. This is pending from the previous inspection. Manager reported it was serviced and temperature dropped.
      • Corrective Action(s): Repair freezer so that it is in good working order and capable of maintaining a temperature of -18C
      • Correction date: July 11/17
      • Violation Score: 3