Sunflower Bakery Cafe - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:September 05, 2008
Number of critical violations:2
Number of non-critical violations:  2
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Several coolers are not maintaining adequate temperature; freezers (#9 & 10) are not at -18C.
Corrective Action: Ensure all coolers are maintained below 4 C, thermometers must be present in all coolers and temperatures must be recorded daily (temperature logs provided). Freezers must be at -18 C or coder to ensure products are rapidly frozen.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: High temperature dishwasher rinse cycle did not reach 71 C at the plate (82C on the temperature gauge).
Corrective Action: Manually sanitize dishes or use disposable dishes until an adequate temperature for sanitizing can be reached,
116   Improper Construction / Maintenance of Establishment
Observation: Protective covers are not present on lights in the bakery.
Corrective Action: Covers or sleeves must be installed on all light fixtures.
118   Other (Specify)
Observation: Owner does not have Foodsafe; manager/supervisor has Foodsafe.
Corrective Action: Foodsafe certification (or equivalent) must be obtained by Oct. 31/08.

Comments:

Additional items noted /discussed at the time of inspection:
1. General cleanliness of the facility is good.
2. Staff appear to be washing hands as required; all handsinks are supplied with soap and paper towel.
3. Hot held soup measure at 67 C = good.
4. Virox is currently being used as a sanitizer; either a Quaternary Ammonium or a chlorine solution must be used to allow operator to monitor the concentration.
5. Daily logs must be put in place for cooler and freezer temperatures, sanitizer concentrations and dishwasher temperature.