Hot Buns Bakery - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 17, 2015
Number of critical violations:	0
Number of non-critical violations:	4
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
118	Other (Specify) Observation: Temperature logs are up to date and on site, however, all numbers are exactly the same for each month (ie. one month every number was all "3C," the next month they were all "4C". Corrective Action: Ensure temperatures are being accurately recorded on the log sheets each day. Log sheets provide a record of the units ability to maintain a temperature of 4C or lower. If temperatures are not being recorded accurately each day, staff cannot identify if an issue with the unit occurs and will not be prompted to take necessary corrective actions.
402	Food is protected from contamination (Sec 12(b)) Observation: Latex gloves being used for food handling. Corrective Action: Use vinyl gloves for food handling to prevent any allergic reactions to latex.
507	Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Soiled wiping rags were observed on counter tops in between use. Corrective Action: Once soiled and damp, store wiping rags in a sanitizer solution in between use to prevent pathogen growth and cross contamination on food contact surfaces.
806	Non-food containers are clearly labelled for contents Observation: Quats sanitizer spray bottle was not labelled. Corrective Action: Label sanitizer bottle to prevent incorrect use or accidental consumption.

Comments:

Routine inspection conducted, spoke with Executive Chef Danny, and General Manger Brenton.

Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C/ 160 degrees F at the dish, or > 82 C at the manifold) - Dishwasher reached 73 degrees at the plate.
Temperature logs are being maintained on a daily basis - see note above for additional details.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F)
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Sanitation of premises is good.
Maintenance of premises is good.
Thermometers are provided in every cooling unit containing perishable food.
No pests observed at time of inspection.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination.
Utensils stored in Quats sanitizer in between use.