Bread Garden Urban Cafe and Lounge - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 01, 2011 |
| 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 |
| 105 | Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Condiment cooler across from grill stores sandwich ingredients and sauces stored between 6 and 12C.
Corrective Action: Sandwich ingredients are considered potentially hazardous foods that must be stored at <4C. The operator changed the dial to decrease the temperature and was asked to remove the foods inside to walk-in cooler if the cooler is not <4.
 |
| 110 | Repeat Food Not Protected - General
Observation: Ice scoops stored on top of ice machine directly.
Corrective Action: Ensure to store ice scoops in separate containers to prevent the risk of cross contamination. This was corrected during the inspection.
|
| 110 | Food Not Protected - General
Observation: Not all condiment coolers had a thermometer.
Corrective Action: Ensure to equip all cooling units with a visible and working thermometer at all times.
|
| 113 | Repeat Improper Sanitary Facilities
Observation: Soap not available in the staff washroom.
Corrective Action: Ensure to equip soap and paper towel in all handwashing areas at all times.
|
| 116 | Repeat Improper Construction / Maintenance of Establishment
Observation: Floors in walk-in cooler had food debris and dust around edges and sides of the wall. Racks inside condiment coolers were rusty and had scum build up.
Corrective Action: Follow your sanitation plan and incorporate the cleaning and sanitizing of these areas to prevent food contamination.
|
Comments:
General observations:
Coolers: <4C in walk in cooler,display coolers, some condiment coolers, 1 condiment cooler is 6 to 12C.
Freezers:<-18C
Hot Holding units: @60C
Food storage practice: not all cooling units had a thermometer
PHFs at room temperature: sandwich ingredients from condiment cooler across from grill @ 6-12C
Temperature log: absent
Dishwasher: chlorine sanitizer @ 50 ppm
Spray bottle sanitizer: Quats @ 200ppm
Chemical storage: adequate
Dry storage: adequate
Washrooms: soap and paper towel available but no soap in staff washroom
Handwashing facilities: soap and paper towel available
General sanitation: adequate
General maintenance: adequate
No sign of pests at time of inspection.
Food handling practice: adequate
Additional comments:
1. Item 115 pending from July 16, 2011: A screen door is still required.
2. Item 130 pending from July 16, 2011: A list of FoodSafe individuals is still required.
3. Please provide a copy of your current menu as it has been changed since the last inspection.
4. Please start implementing the temperature log as discussed with the operator.