Sprout Bread
125-1295 Cannery Ln Kelowna BC V1Y 9V8 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit by the kitchen was measured to be at 53~55C. The hot holding unit was manually adjusted to bring the temperature up to 60 or above.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Raw meat and eggs stored above ready to eat items in walk-in cooler and a cooler located in a croissant-making room. 2) Bleach sanitizer in a spray bottle exceeded 200 ppm. Corrective Action: 1) Re-organize the coolers in a manner that raw potentially hazardous food items are stored below ready-to-eat items. 2) Obtain a chemical test strips to actively test the concentration of sanitizers used. Adequate concentration range for chlorine is 100-200 ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chemical test strips available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): With the expansion, larger volumes of food such a soup planned,
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Pressure gauge on mechanical dishwashers read 15 to 10 psi which is much lower than the label on the machine which can lead to poor results.
- F1.3 Are proper cooling and reheating procedures followed?