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White Rock Bread Box

1257 Johnston Rd, White Rock · Store

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tofu and hummus observed displayed in cooler with an ambient air temperature of ~9-10 degrees C.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are displayed at or below 4 degrees C. Operator relocated tofu and hummus to the cooler with cheese and deli meats.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Tofu and hummus observed displayed in cooler with an ambient air temperature of ~9-10 degrees C.
      • Corrective Action(s): Ensure the display cooler is maintained at or below 4 degrees for storing any cold potentially hazardous foods. At this time, operator to only dispay shelf stable food products and whole fruits and vegetables. Service cooler if required. Correct by July 11, 2024.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Laundry "non-chlorine" bleach containing hydrogen peroxide is being used to sanitize the meat slicer and food contact surfaces due to a sensitivity to chlorine bleach. Peroxide is washed off of meat slicer after use. Directions on bottle are for laundry use and do not specify dilution information for sanitizing food equipment or food contact surfaces.
      • Corrective Action(s): Chlorine bleach was provided during the inspection. Use only 1 mL (1/4 tsp) domestic chlorine bleach in 250mL water in bottle to provide about 100ppm chlorine which can be used to sanitize surfaces after they have been washed and rinsed. Do this after each use or every 4 hours. Make fresh solution daily.
      • If using an alternative to chlorine, the chemical must indicate on the label that it is a "sanitizer" that can be used for sanitizing food equipment or food contact surfaces. It also should include information on how to use the sanitizer (how to dilute, contact time, and if a fresh water rinse is required).
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle containing water is not labelled. Spray bottle containing peroxide is labelled as containing bleach.
      • Corrective Action(s): Label spray bottle to accurately show what is in the bottle.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in spray bottle is at 10ppm.
      • Corrective Action(s): All food contact surfaces and food equipment (meat slicer) must be washed, rinsed, sanitized, and air dried after use or every 2 - 4 hours if continually used. Chlorine gets weaker over time so a fresh solution should be made daily. A 100-200ppm chlorine solution should be used (use 1 tsp unscented, domestic bleach in 1 litre of water to make a 100-200ppm chlorine solution).
      • Violation Score: 15
  7. Routine Inspection

    0 infractions