Sutherland's Bakery & Deli (Bakery)
101-1701 George St Enderby BC V0E 1V1 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap between and under receiving doors.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT test strips available. Acquire tests strips from your chemical supply company to ensure sanitizer is maintained at 200ppm. Note: All sanitizer dispensers were dispensing 200ppm QUAT solution at the time of inspection. All refrigeration equipment must have a stand alone NSF thermometer to accurately monitor cold holding temperatures.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap between receiving doors. Gaps must be sealed to prevent the entry of pests. Replace weather stripping to seal gap.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan available on site. Template provided to operator. Please complete the template and send to the inspector for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available on site. Template provided to operator. Please complete the template and send to the inspector for review.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A - Pizza display measured at 45°C, pizza was placed in the unit during inspection. Temperature was set to 49°C. Corrective action: Hot holding must maintain a minimum of 60°C, adjust hot holding unit so that it keeps food at a minimum of 60°C. F1.2B - Sandwich display fridge measured at 6°C at the time of inspection. Corrective action: Potentially hazardous foods must be stored ≤4°C. Adjust refrigeration unit, or move all potentially hazardous foods to a refrigerator capable of maintaining ≤4°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No test strips available. Corrective action: Obtain test strips for all chemical sanitizers used on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B - Large gaps under and between doors leading outside. Any gaps may allow for pest entry. Corrective action: Seal all gaps with weather stripping, door sweep or other suitable material to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Corner of bakery and behind proofer requires increased cleaning. Corrective action: Thoroughly clean this area when time permits, include routine cleaning in the premises' sanitation plan. F2.5C - Wiping cloths in continuous use may allow for pathogen growth that could contaminate food contact surfaces. • Submerge continual use wiping clothes in 200ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use F2.5D - Chemical sanitizer bottles not labeled. Corrective action: Label all sanitizer bottles to prevent chemical contamination of food. F2.5G - Bags of sugar and flour are stored open on the floor. This may attract pest and allows for contamination of foods. Corrective action: Store flours and sugars in pest proof containers and in a manner that prevents contamination. F2.5K - Ice scoops stored on table between ice machines Corrective action: Store ice scoop off the table, in a manner that prevents contamination (i.e stored in portion bucket)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 - No Food Safety Plan Available, template provided to operator Corrective action: Create an up to date Food Safety Plan
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4 - No Sanitation Plan available, template provided to operator Corrective action: Create an up to date Sanitation Plan
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 1. Sausage roll hot holding was at 52°C - dial on unit indicated 50°C 2. Soup hot holding 57°C - unit set to low Foods that are held between 4-60°C for 2 hours MUST be discarded. Other hot holding units acceptable.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Clean dishes are left to air dry on cloth towels. Cloth towels should not be used as they are left moist all day in a warm environment and can then allow for the growth of bacteria and recontamination of clean dishes. 2. No test strips available for Viper sanitizer. Obtain test strips Reviewed 3-compartment sink dishwashing method. Deli slicer cleaned and sanitized after each use and taken apart and cleaned at end of the day - handout provided for meat slicer maintenance
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Multiple bags of dry goods (oats/crushed wheat) left open. All food must be covered/sealed to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Table by the double blue doors in the bakery has duct tape and bare wood on the edges. 2. Large table in the middle of the bakery has a white plastic top screwed onto the table. There are multiple areas where the top is broken/cracked where the screws are. 3. Table by the double glass doors has a white plastic top screwed to the table - this is very grooved and must be replaced or resurfaced. 4. There are multiple wheeled carts that have a thick plastic duct taped to the top. 5. The back double blue doors were left ajar for the entire time I was there - this can allow for the entry of pests. Dry goods shelves are bare wood - plan to seal/paint these in the future.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4L - The premises must be protected against entry of pests.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
6 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): -All other hot holding units were 60C or above **No internal NSF certified thermometers in sausage roll hot container or friend chicken hot container
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): -All coolers in the deli area are at 4C or less **No NSF certified thermometer internally inside the black sliding door cooler(with creamers) and the pastry refrigeration unit **Frozen burritos were thawing at room temperature for 2 1/2 hours, discussed that proper thawing should be done in the fridge and food should not be left out for more than 2 hours at room temperature as there is the potential for bacteria to grow. As most of the burritos were frozen and cold, they were placed into the cooler at time of inspection.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): **Observed food handler crack eggs with bare hands and had to remind her to wash her hands afterwards. Reminder: Food handlers are to thoroughly wash their hands after handling raw food products, before commencing work, each time after using the washroom, when returning from a break, after snacking or eating, , or after any other activity or instance where hands may become soiled. Proper hand washing is the single most effective way to prevent the spread of potential foodborne illness.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): **Employee working has equivalent BC FOODSAFE Level 1 course - discussed that they should take BC FS1 as she had took this course 15 years ago in Alberta **Manager does not have BC FOODSAFE level 1, I mentioned that she should look into getting it. In absence, at least one person should have FS1 or equivalent
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): **Please complete a written food safety plan for hot dogs, taquitos, onion rings, chicken strips, pizza, soups, sausage rolls, and no cook items(deli meats/cheeses)
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please complete a written sanitation plan for the deli/hot food service area
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 13.7 - Are hand washing stations easily accessible?
- Observation(s): Handwash sink by the 3-compartment sink in the bakery area contained dirty baking equipment. Handwash sinks are to be used for handwashing only and should be free of equipment, clutter and storage of any other materials. The equipment was removed upon notification.
- 1 Observation, Low Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- 13.7 - Are hand washing stations easily accessible?