The Golden Flour Bakery
1025 Canyon St Creston BC V0B 1G0 · Restaurant - Food Service
9 inspections
- 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): Used wiping cloths were observed on the counter after use on food contact surfaces. If a moist/used cloth is left at room temperature for long periods (e.g. 2+ hours) pathogens have the opportunity to grow on the surface of the cloth. After long periods, if the same cloth is used again pathogens may be spread onto other surfaces.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility using chlorine sanitizer in buckets for food contact surfaces but sanitizer test strips were not able to be located during the inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was unable to be located by staff while on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was unable to be located by staff while on site.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Using domestic dishwasher enure dish ware is disinfected with bleach prior to be put in dishwasher. Require a Commercial Dishwasher (High Temperature or Chemical Sanitizer) or 3 compartment sink
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large white Cooler in display area 7 c must be 4.4 C or less
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature Charting must be done on a regular basis
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Unable to find sanitizer spray bottle.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Minor clean up in food in kitchen and in basement.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler for sandwiches requires repair
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper Towel dispenser is empty
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Daily Temperature charting required.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cover for lights are required.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand Wash signs required
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?