Blackbird Bakery - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 28, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The dishwasher wall backsplash has been proeprly re-finished with FRP, however there is one small section close to the floor near the pipes which has not yet been refinished and still is subject to water splashes from the dishwasher.
Corrective Action: Seal all of the FRP to the wall with silicon or equivalent to prevent moisture ingress behind the panels and then finish this area with a heavy duty marine paint or equivalent, also ensure the spaces around all of the pipes are properly sealed with silcone or equivalent.
 |
| 704 | Written procedures to ensure critical limits are met (Sec 23 (3)(c))
Observation: Temperature logs are not completed for the facility.
Corrective Action: Second Request: provide temperature logs for the facility.
|
Comments:
Premises is clean and well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· A Food Safety Plan has been completed.
· The Permit is posted with the current owner information.
· A Sanitation Plan has been completed. The Sanitation Plan has been implemented and is in use.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
Chemicals a