The Bread Company
102-2949 Pandosy St Kelowna BC V1Y 1W1 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Walk-in cooler measured to be 10C on the outer end and 6-7C around the inner end. Internal temperature of sausages located in outer area measured to be 6-8C. No food items were discarded. 2) Prep cooler across a handwashing basin measured to be 8-9C. Internal temperature of tomatoes measured to be 7-8C. Corrective Action: 1) Monitor the temperature of the two coolers mentioned above and create/maintain a temperature log. 2) Have the coolers serviced if they cannot maintain 4C or below. Follow-up inspection tentatively scheduled on the 11th.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No detectable level of QUATs measured in a pre-mixed dispensed QUATs solution. New supply of sanitizer is expected to arrive on Saturday, Jan 14, 2022. Corrective Action: Ensure that sanitizers are maintained at an adequate concentration using chemical test strips.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Raw eggs were being stored above vegetables in the walk-in cooler.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): During breakfast/lunch line changeover there is a bit of a lag where PHFs are left at room temperature. Precooked eggs are currently discarded after being left at room temperature. Discard leftover cooked potatoes that have been out at room temperature as well. Remind staff to monitor dates on products received from the downtown store. Chicken salad that was over 1 week old was discarded at the time of inspection as it was missed. Generally, pre-prepared RTE potentially hazardous foods must not be stored and used once beyond 5 days old. EHO will provide a food storage guide as reference for future use.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Some baked goods are displayed on the front counter. Provide covers for foods that aren't raised on platters.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain test strips from your chemical supplier (one for dishwasher and one for surface sanitizer).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Adequate sanitizer residual was not detected in the sanitizer bottles. This was corrected at the time of inspection. Allow the unit to run a few seconds prior to filling bottles to allow water in the line to flush out to allow for proper dilution with chemical.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Prepare a sanitizer bucket to soak wiping cloths in the food prep area. Change out the buckets every 3 hours. Use test strips to verify that the sanitizer residual is at 200ppm.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Equipment/utensils of continuous use (i.e. orange juicer) must be washed and sanitized every 4 hours.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some baked goods are displayed on the top of the enclosed display plexi. Re-organize to minimize potential contamination from customers, especially products with cheese. Remind staff to use the long tongs to minimize forearms touching food product.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- Are foods from approved sources?
- Observation(s): Kombucha is being prepared at the downtown location. Discuss preparation of this new product with your downtown area EHO and include this product in your food safety plan. Food safety plan must capture the critical limit requirement of pH (pH ≤4.2) This should be monitored to prevent the potential for acid-resistant pathogens.
- 10.1 - All foods on the premises must be from an approved source.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Kombucha is being prepared at the downtown location. Product is stored and sent to this location in re-used (but washed) plastic milk jugs. These jugs are not meant to be re-used in this manner as some crevices cannot be thoroughly washed and sanitized. Replace with more durable and approved food grade storage containers, that will be safe for kombucha storage.
- 14.2 - 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.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Store stirring spoons at the barista area in ice water (4°C or less).
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?