Sunflower Bakery Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 28, 2009
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: Small articles ( screws and nails) are being stored on the shelves above the food processor. Corrective Action: Area above any food processor/ open foods must be kept clean of all potential physical contaminants. All chemicals must be stored away from the food in a designated chemical storage area.
118	Other (Specify) Observation: a)This bakery is currently supplying food to many other food service establishments/ food retail stores in the area. The information on the nutritional facts is not available on the packaged foods. b) Virox ( Accelerated Hydrogen Peroxide) is being used for the food contact surfaces. Corrective Action: a)Contact Canadian Food Inspection Agency ( CFIA) regarding the labelling requirements for the food currently being supplied to the retailers. Nutritional fact labels/information will also be required by the restaurant owners to meet the requirements under new Trans Fat Regulation. b) Virox is not an approved sanitizer for the food contact surfaces. Please use bleach or Quartz and monitor the sanitizer concentration with the test strips.
122	Critical Inadequate Food Safety Plan Observation: A written food safety plan is not available. Corrective Action: Provide a written food safety plan within 1 month from the date of this inspection. The guidelines on how to write a food safety plan will be provided by EHO.
130	Inadequate Sanitation Plan Observation: A written sanitation plan is not available. Corrective Action: Provide a written sanitation plan within 1 month from the date of this inspection.

Comments:

Additional items observed/discussed at the time of this inspection:
1. All equipment temperatures are meeting health requirements.Daily temperature logs must be maintained regularly.
2. Dishwasher is sanitizing at more than 82 Degree Celsius at the manifold.
3. Hand washing stations are equipped with soap and paper towel.
4. Current status of food safe level 1 training was discussed. The operator to provide the copies of food safe certificates and a plan on how he ensures that at least one person with Food Safe Level 1 certificate is present on site all the times.