The Rolling Pin Bakery & Cafe
125 5 Avenue W Bow Island AB T0K 0G0 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace. REPEATMay 6 update: Observed insects entering through the cracks. Ensure all cracks are sealed.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace. REPEAT
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside of the bulk ingredients containers had a build-up of debris on them. REPEATThe deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured 50 ppm of chlorine. The dishwasher's line was primed. The dishwasher began dispensing 100 ppm on the third cycle.Discussed staff check chlorine concentrations twice a day and recording levels.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace. REPEAT
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vent had not been serviced. REPEATPlease ensure that the ventilation system is regularly monitored and serviced professionally.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside of the bulk ingredients containers had a build-up of debris on them. REPEATThe deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A paper towel holder or dispenser is missing in staff washroom and server hand sink areas. Please purchase.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Staff mentioned that the new food handling permit has been received and needs to be printed off.Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vent had not been serviced Please ensure that the ventilation system is regularly monitored and serviced professionally.Staff stated someone would be visiting the facility within the next few weeks.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside of the bulk ingredients containers had a build-up of debris on them.The deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher chlorine level measured <100 ppm. Discussed manual dishwashing process with staff.A follow up inspection will be done next week.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips to measure the dishwasher's chlorine level. A few chlorine test strips were left with operator. Please purchase chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A paper towel holder or dispenser is missing in staff washroom and server hand sink areas. Please purchase.The server hand sink was missing paper towel. Staff provided paper towel during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Staff mentioned that the new food handling permit has been received and needs to be printed off.Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vent had not been serviced Please ensure that the ventilation system is regularly monitored and serviced professionally.Staff stated someone would be visiting the facility within the next few weeks.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside of the bulk ingredients containers had a build-up of debris on them.The deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff are using soap and water to clean surfaces in the kitchen.Discussed using soap and water first, followed by sanitizer water.Discussed mixing 1/2 tsp of bleach to 1 litre of water. Quats test strips were available.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knife was being stored in between table and prep cooler. This area is not clean. Ensure utensils are stored appropriately.
- 09. Are chemicals stored and handled in a safe manner?
- Products in spray bottles are not properly labeled. Ensure all chemicals are properly labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were sitting out at room temperature for 4.5 hours. Staff discarded eggs at time of inspection. Discussed keeping potential hazardous foods out for no longer than 2 hours. Prep cooler temperature measured 9.5 C. An error message was flashing on the temperature dial. Staff were busy and continuously opening and closing the cooler. Discussed keeping lids shut on cooler to ensure temperature remains cooler. The temperature did decrease to ~4C by the end of the inspection. Discussed monitoring temperature of cooler closely. No thermometer in prep table cooler next to standing cooler. The display cooler temperature measured 9.5C to 11C with sausage rolls, cinnamon buns, etc. Staff removed food into another cooling unit. Discussed having someone come out to look at display cooler and address issue.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher chlorine level measured <100 ppm. Staff changed out the sanitizer container with new product. However, after the dishwasher was ran three times-the dishwasher chlorine remained below <100 ppm. Discussed putting an out of order sign on the dishwasher. Discussed contacting a dishwasher company to come out to the facility to address the issue.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips to measure the dishwasher's chlorine level.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A paper towel holder or dispenser is missing in staff washroom and server hand sink areas. Please purchase.The server hand sink was missing paper towel. Staff provided paper towel during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vent had not been serviced Please ensure that the ventilation system is regularly monitored and serviced professionally.Staff stated someone would be visiting the facility within the next few weeks.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside of the bulk ingredients containers had a build-up of debris on them.The deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vent had not been serviced by a professional company since 2022. On re-inspection it was noted that the vent service sticker had been removed.Please ensure that the ventilation system is regularly monitored and serviced professionally.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside of the bulk ingredients containers had a build-up of debris on them.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood vent had not been serviced by a professional company since 2022. Please ensure that the ventilation system is regularly monitored and serviced professionally.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside of the bulk ingredients containers had a build-up of debris on them.There was a build-up of debris underneath of the doughnut prep counters. Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Each of two refrigerators is not equipped with a thermometer:1. The "Fagor" prep cooler.2. The under counter "Danby" unit.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (chlorine) test strips are not supplied.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting is poor in the dry storage room.A few fluorescent lights in the main/ open kitchen area are not working.The four lights in the ventilation canopy are not shielded; the solid glass covers for these fixtures are not installed and the bulbs presently in place are not compatible with their use. The solid glass cover is missing for the light in the "General" walk-in cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The Danby upright freezer has spilled food material.The walls and floor of the proofer are very dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor areas under the "Garland" grill and range, and the "Frymaster" deep fryer are dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?