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WHALES BACK BAKERY/TAKEOUT

8291 PEGGYS COVE, INDIAN HARBOUR · Food Establishment

9 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Clean floor/wall junctions in the bakery to remove build-up of sow bugs; clean the floors around the coffee grinder/ice machine.
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Gap observed at the bottom of the screen door in the bakery. Install pest proof door sweep to prevent entry of pests.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • A few rodent droppings observed on the floor under the dry storage shelves and by the stand mixer in the bakery. Clean and sanitize areas affected by rodent droppings.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • In-use ice cream scoops observed stored in the dipper well, but the dipper well was not turned on. The dipper well must be on to refresh the water; dipper well turned on at time of inspection.
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Debris build-up observed on the interior surfaces of the ice machine. Clean and sanitize interior surfaces of the ice machine according to the manufacturers instructions.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Obtain a plug to fit the drain on the two-compartment sink so that dishes can be submerged in sanitizer.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the floor by the egg burner and on the floor behind the stand mixer. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
  6. Inspection

    0 infractions

  7. Inspection

    4 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • No hand wash soap available at the hand wash sink in the bakery. Stock hand wash sink with liquid/foam hand wash soap.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Build-up observed on the interior surfaces of the ice machine. Clean and sanitizer interior surfaces of the ice machine according to the manufacturers instructions.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Debris build-up observed on the black bakery cart. Clean and sanitize the black bakery cart to remove debris build-up.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Bags of cabbage/carrots observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches off the floor to protect from contamination and the facilitate cleaning of the floor. Bags of cabbage/carrots moved to a shelf at time of inspection.
  8. Inspection

    0 infractions

  9. Inspection

    2 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • No hand wash sink available in the ice cream serving area. At least one hand wash sink must be available in each food handling area. Install a hand wash sink, equipped with paper towel in/on a dispenser and liquid hand wash soap, in the ice cream serving area.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Meg bags of purple onions observed stored no the floor in the walk-in cooler. Food must be stored at least 6 inches off the floor to protect food from contamination and to facilitate cleaning of the floor. Purple onions moved to a shelf at time of inspection.