The Modern Bakeshop & Cafe
212 Mackenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Eggs were being stored at room temperature. Eggs are a potentially hazardous food and must not be stored at room temperature unless they were to be used in 2 hours. All eggs not being used must be stored at ≤4°C. Service area fridge measured ~10°C at time of inspection. It was used to store canned beverages, batched espresso and ginger elixir (ginger juice, and other ingredients determined to be potentially hazardous). All potentially hazardous foods must be stored at ≤4°C.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fridge fan cover had mold and requires cleaning. Some food items (cakes, pies) in bakery freezer were not covered. All food products must be covered to prevent potential contamination. Cutting board countertop in food preparation area is scratched - consider resurfacing or replacing.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen handwashing station did not have soap or single use paper towel. Hand sinks must be supplied with liquid hand soap and single use paper towel.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher door was not latching and not closing properly. Dishwasher temperature measured at 52°C. The misaligned door may lead poor performance of the dishwasher, affecting dish cleaning and can prevent the dishwasher from reaching the desired temperature. Corrective Action Use the the 3 step manual dishwashing method (Wash, rinse and sanitize). Repair dishwasher and ensure recommended temperatures are reached for each cycle.
- 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): Janitorial room had stagnant dirty water on the floor, broken floor. Corrective Action Repair floor and ensure all water is mopped off.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display cooler closest to the door was measured at 6°C. Food must be stored at 4°C or below to prevent the growth of pathogens. Repair this cooler so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoop handles were observed being stored in the food product. To prevent contamination of the product, scoop handles must be stored outside of the food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - Barista milk cooler at 10C, reduce and maintain at below 4C or replace with commercial fridge - Walk-in cooler at 10C, reduce and maintain at below 4C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no QUATS test paper - test and log dishwashers final rinse temperatures (>180F or > 82C) daily - test and log sanitizer concentration daily
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - receiving door has a gap at bottom, install a door sweep to prevent rodent entry
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): They were using vinegar as a sanitizer for food contact surfaces in front service/dining area. Vinegar is not a sanitizer, please only use the QUATs at 200pppm. The kitchen dishwasher's final rinse was at 47C on gauge (45C at dish after 2 runs). This is not to be used until repaired with a final rinse of >82C.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is definitely a need for better maintenance throughout! - front service area cabinets in disrepair, repair or replace - kitchen meat slicer guard was not clean - kitchen dishwasher in disrepair, fix door and raise final rinse to 82C - bakery cupboards and counters that are worn-out need to be refinished or replaced - bakery utility sink is leaking and requires seal between wall and counter - bakery utility sink filter and barista water filters (basement) are not being maintained. Please ensure that these are changed as per manufacturer's recommendations, and at least every 6 to 12 months, and maintain records of this. Basement Area: - evidence of a mouse infestation (droppings on shelves and on tops of dry storage bins. Please thoroughly clean basement floors, shelves, and dry storage bins. Please dispose of any dry goods or food packaging that has visual evidence of mouse (droppings, chewing, nest) or moisture contamination. - replace any broken dry storage bins - declutter and better organize the basement with an eye to minimizing mouse harborage areas and pathways - sewage leaks: sewer line duct taped and floor staining underneath it; and grease trap has puddle under it and on top. Please have a plumber in to repair any sewage leaks and to clean and maintain the grease trap. - repair the basement foundation or drainage systems so that any water intrusion is eliminated
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): White fridge containing milk was measured at 7°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this fridge so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was available for the white milk fridge. A thermometer must be available to monitor fridge temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer spray bottle in the front was measured at >500ppm. Quats sanitizer must be used at 200ppm to adequately remove contamination without leaving a chemical residue.
- 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): Ice cream machine is beginning to get dirty. This is a food contact surface and must be kept in a clean, sanitary condition. Clean this machine.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No one on site had a FOODSAFE or equivalent certificate. In the absence of the operator, at least one employee must have a FOODSAFE or equivalent certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Food must be properly cooled. After cooking once they reach 60 Celsius potentially hazardous foods must be put into the a refrigerator to rapidly take foods through the danger zone. Sausage rolls and bacon were found at 30 Celsius.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Ensure staff are regularly handwashing and stations are designated and readily available for staff for staff to use.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. The facility needs to be organized to prevent pest from harbouring and multiplying. This includes the kitchen, front preparation area and basement. 2. The back door has light visible at the bottom and will allow rodents to enter. Install a kick plate to prevent pest entry.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer needs to be readily available at all stations. You must either keep cloths in a sanitizer solution at all times and change out that sanitizer frequently or use a spray bottle with paper towel. Cloths can not be found sitting out allowing bacteria to grow in them and spread from surface to surface. 2. The wash cloths are not being disinfected between use. These must be disinfected between to ensure they are free from pathogens. 3. The wash cloths are extremely old and threadbare. Wash cloths need to be replaced. 4. Dishes that have been sanitized are stored next to dirty dishes. A flow from dirty to clean must be set up at both dishwashing area. This might require additional shelving or new procedures for staff. 5. Staff using vinegar to clean surfaces. This is not an approved cleaner or sanitizer and does not kill pathogens. Must use appropriate detergents and approved surface sanitizers.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): 1. Food premises requires a thorough cleaning and sanitizing ie. under equipment, shelving, inside and outside of food storage containers, inside and outside food storage containers, mop room, outside of equipment. 2. Open food containers or open boxes for single service food containers must not be stored downstairs. This is not a clean area due and open containers could lead to contamination. Only closed boxes or food containers can be stored downstairs. 3. Hanging wiping cloths from the ceiling downstairs opens them to contamination as this is not a clean area. These must be laundered in a clean place or put through a dryer and put away. 4. Remove all items that are not directly related to the food premises from the basement and organize. This area must be organized to allow the area to be cleaned and prevent harbouring of pests.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designated hand wash stations must be available at all times to staff.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • At time of inspection, refrigerator beside dishwasher was observed at 10C. EHO adjusted dial and after 15 minutes the temperature was observed to be 3C. Ensure temperature settings are maintained to display temperatures at 4C or colder. Operator is to ensure daily temperature logs are maintained to ensure refrigerator is maintained safe temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • At time of inspection, cardboard boxes and dirty utensils were observed stored on the floor by the vent hoods. All dirty utensils must be stored in the warewashing sink/dishwasher
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Knives stored on holding magnet rack were observed with dry food scraps. Ensure dishwashing procedures provide sufficient washing and sanitizing action to remove all food debris and other contamination.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure 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): • Scoop handles were observed stored in food containers. Ensure scoop handles are stored outside containers to prevent contamination. • Rice bag was stored in an uncovered bag. Ensure the rice bag is closed or place rice in a food container with a lid to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Walk-in cooler and walk-in freezer were observed . It was discussed with the operator that the current refrigeration equipment is unable to meet the capacity of the food required in the facility. Additional cooler and freezer equipment must be obtained and reviewed by the EHO.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 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): A -Shelving Units still pending sealing/painting as per previous inspection. Operator has planned this to be resolved during an upcoming week of closure. Shelving is used B -Flooring in kitchen was taped on with tuck tape as a temporary solution to a loose floor moulding. Operator has also planned this to be fixed during the closure week. C -Please replace towel at dish pit area with a floor mat suitable for this area Operator is to send pictures showing items A and B resolved by November 22nd 2019. Operator agreed to remove towel during inspection.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?