Bake Today Bakery

There was an opened can of tomato paste with mould growth under refrigeration., , Canned food was discarded.

1) Used cleaning cloths were stored on the edge of the dishwashing sink., , Cleaning cloths were immersed in a bucket of sanitizer during the inspection. Keep cleaning cloths in a sanitizer between uses., , 2) Quat sanitizer in a spray bottle measured between 0 to 150 ppm. , , Fresh quat sanitizer at 200 ppm was prepared during the inspection.

The label on the spray bottle that contained an all-purpose cleaner was damaged., , Clearly label the chemical bottle to indicate its content.

Two trays of potato patties stored on the oven measured 52C., , Potato patties were reheated and kept in a hot holding unit during the inspection. Store perishable foods away from the temperature danger zone (4 to 60C).

The self-serve cooler with chocolate milk measured 7.6C., , Repair the cooler and store perishable foods at 4C or less under refrigeration.

The kitchen hand sink was obstructed by containers in front of the hand sink and on the floor., , These containers were removed from the hand sink during the inspection. Ensure hand sinks are always accessible.

1) Glaze for baked goods were stored in a spray bottle. There was no indication that the spray bottle was food grade., , Store food in food safe containers., , 2) There was an open cake in the customer self-serve cooler., , Protect open food from customer contamination.

1) The floor rug in the dishwashing area was unclean and absorbent to moisture., , Remove the floor rug. It can be replaced with a cushioned kitchen mat that is smooth, non-absorbent to moisture and easy to clean., , 2) A food equipment was stored on an unfinished wooden base with loose protruding nails., , Remove the wooden base or finish it so that it is smooth, non-absorbent to moisture and easy to clean. Ensure nails are tightly secured., , 3) Boxes and bags of food were stored on the floor., , Provide adequate shelving and store foods at least 6 inches off the floor., , 4) The staff washroom that opened into the kitchen did not have a self-closing mechanism on the door., , Install a self-closing mechanism on the washroom door.

Disposable utensils in the customer self-serve area were stored with the business ends in different directions., , Utensils were organized during the inspection so that the handles were stored towards customers.