The Bread Company
363 Bernard Ave Kelowna BC V1Y 6N6 · Commercial Bakery - Food Processing
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Accumulation of food debris observed in dry storage area, back preparation area, and a prep area beside a walk-in cooler. Please have these areas regularly cleaned up.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bakery items on top of front cooler displayed without protection from customer contamination especially from sneezing and coughing.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pastry cooler at 8 C, operator adjusted at time of inspection and will monitor and call for service if required.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written plan not available on site.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Written plan not available on site.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
2 infractions
- 9.3 - Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Mechanical low temperature dishwasher final rinse at 10 ppm chlorine where 50 ppm chlorine required. After several loads concentration came up to required 50 ppm. Sanitizer test papers should be used to confirm at least weekly that the machine is in good working order. If sanitizer is low, as a short interim measure staff can add additional chlorine as discussed using the priming button and called for service.
- Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- 9.5 - Are foods stored or displayed at proper temperatures?
- Observation(s): About 8 egg filled quiche at 22 Celsius after 4 hours from being made on a hot plate that was unplugged. About 2 pounds of potentially hazardous food was discarded at the time of inspection.
- Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
- 9.3 - Are food contact surfaces properly cleaned and sanitized?