Blackbird Bakery - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 02, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 502 | Equipment/utensils/food contact surfaces are durable/easily cleaned/ & free from toxic substances (Sec 16(a)(ii))
Observation: The walls and backsplash surrounding the dishwasher are accumulating flour and other debris, making the surface hard to clean. The surface is beginning to deteriorate.
Corrective Action: Ensure that this area is refinished with a smooth, non-porous and easily cleanable surface by the next routine inspection.
 |
| 505 | Food premises maintained in a sanitary condition (Sec 17(1))
Observation: The ceiling tiles and vents are accumulating some flour and dust.
Corrective Action: Ensure that the cieling tiles and vents are cleaned and that this task is incorporated onto a regular cleaning schedule.
|
| 513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2))
Observation: The thermometer for the display cooler is broken. Temperature records are not up to date.
Corrective Action: Ensure that a new working thermometer is provided and that temperature records are once again kept complete and up to date. Please make sure that the records are also properly dated.
|
Comments:
Premises is otherwise very clean and well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· 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.
· Backflow devices are present.
· 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 are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation.