The Kootenay Bakery Café Cooperative
377 Baker St Nelson BC V1L 4H6 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Wood surfaces used for baking preparation are being sprayed down with vinegar solution and water solution. This method does not provide sufficient antimicrobial action.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of pests was found in the downstairs bakery along the perimeter of walls. Screen door is not being fully closed at the bottom of the door/between the doors. Snap traps were not baited. No contamination of food was observed.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Side counter can opener blades were encrusted with food.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of pests observed behind buckets at the mixing station and the back dry storage area downstairs.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Knives were found stored between the wall and counter in the downstairs prep area.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests was found upstairs behind the garbage can and upright freezers and downstairs along the back walls. No food was found to be contaminated at the time of inspection. Traps were evident.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Downstairs bakery screen door has a large gap underneath and the screen was separated from the frame.
- F3.4L - The premises must be protected against entry of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Front counter prep cooler is not functioning and cooler wells are being used with ice. Repair/replace this cooler so that it can maintain ≤ 4°C. 2. Small sandwich cooler near till was found to be 9°C using a calibrated thermometer. This cooler is opened and closed often; however, was not being opened and closed often during inspection. Repair/replace this cooler so that it can maintain ≤ 4°C.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was not able to reach 72°C internally (i.e. at the dish) after 5 cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold).
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Food was found being cooled by a screened window while using a fan to blow air onto it. Discontinue this practice IMMEDIATELY. Foods should be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Foods can be cooled using ice baths, ice wands and/or portioning the food into smaller shallow containers. A food safety handout was given to the owner at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : Food Handling processes must follow the food safety plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Surface sanitizer was not in use at the time of inspection. This is a repeat violation. Sanitizer bottles were made up at the time of inspection and were found to have a chlorine concentration of >100ppm.
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Food was found being cooled by a screened window and using a fan to blow air directly onto it. Discontinue this practice IMMEDIATELY.
- 15.4 - Are potentially hazardous foods adequately processed?
- Observation(s): Food was found being cooled by a screened window and using a fan to blow air directly onto it. Discontinue this practice IMMEDIATELY. Foods should be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Foods can be cooled using ice baths, ice wands and/or portioning the food into smaller shallow containers. A food safety handout was given to the owner at the time of inspection.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions