The Invermere Bakery
1305 7 Ave Invermere BC V0A 1K0 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide quaternary ammonia test strips to monitor sanitizer concentration for surface sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of milk cooler and found it to be 7.5°C. Potentially hazardous foods should be stored at 4°C or colder. Spoke with operator and they have someone coming this week to look at the cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food contact surfaces such as display trays are to be sanitized after they have been cleaned.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of white cooler was 6.6°C. Sandwich display cooler was 6.5°C. Monitor these coolers to ensure they are capable of maintaining a temperature of 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer solutions.
- 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): Checked chlorine level in mechanical dishwasher and found it to be 0ppm. Chlorine should be at least 50ppm to sanitize in a mechanical dishwasher. Cleaned dishware are to be sanitized by by soaking in a sanitizing solution for 2 minutes after cleaned dishware have come out of the mechanical dishwasher. Food contact surfaces such as display trays are to be sanitized after they have been cleaned.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure all chemical bottles are properly labelled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?