Bedford Food Company

No temperature logs were available. The most recent completed log posted was from December 2025, suggesting the facility is not actively monitoring all refrigerators, freezers, and hot holding equipment., , Please ensure all temperature control equipment is monitored and documented at least twice daily (AM/PM). Refrigerators must be maintained at or below 4°C, hot holding equipment at or above 60°C, and freezers are recommended to be -18°C and below. , , Regular monitoring helps ensure food is kept at safe temperatures and allows any issues to be identified and corrected before bacterial growth or food safety risks occur.

The main large refrigerator in the back was measured at 8°C and did not drop below this temperature during the inspection. All perishable products, including eggs, dairy, sliced vegetables, pepperoni, and other higher risk sauces, were transferred to the front tabletop refrigerator., , The front tabletop refrigerator was measured at 3.5°C. Staff were observed storing items with the top compartment lids closed to help maintain adequate temperature control., , Please ensure the large refrigerator is repaired or replaced so that it can consistently maintain temperatures below 4°C, ensuring food products are stored safely and reducing the risk of temperature abuse.

The operator had cut meat from the donair cone and was holding it at room temperature while waiting for a new cone to thaw sufficiently to be mounted on the vertical spit. The operator indicated the meat would remain at room temperature and be cooked to serve to customers., , The operator was instructed to cook all removed meat to an internal temperature of 74°C, which was completed. The meat was then to be cooled promptly and brought to below 4°C within 2 hours, using the freezer if necessary. Prior to service, the meat must be reheated to an internal temperature of 74°C., , Please ensure no meat products are stored at room temperature. They must be maintained either on the donair unit during active cooking, held hot at or above 60°C, or stored cold at or below 4°C., ----, No probe or infrared thermometer was available to verify that the required internal temperature of 74°C was achieved (cooking temp was measured by EPH)., , Please ensure a thermometer, preferably a probe or infrared thermometer, is obtained and used daily to verify cooking temperatures and to monitor temperature control equipment, ensuring foods are maintained at safe temperatures.

The handwashing sink at the front was observed to drain poorly and filled approximately one quarter full during use, suggesting the plumbing may be partially blocked., , Please ensure the drain is cleared using an appropriate method to restore effective drainage. The sink must be maintained in good working order., , Please ensure this handwashing sink is used for handwashing purposes only, as disposing of food products down the drain can contribute to clogging and reduce functionality.

The back door did not form a tight seal, and the weather stripping was peeling off and hanging from the top perimeter., , Please ensure the weather stripping is repaired or replaced so that the door forms a tight seal. No light should be visible from the inside when the door is fully closed, as this helps prevent the entry of pests.

A mechanical donair slicer was observed in use., The operator explained that it is disassembled and cleaned each night., , The operator was instructed that the slicer must be disassembled, cleaned, and disinfected at least every two hours during use., ---, It is recommended to have an additional slicer available so that one unit can be sent for cleaning while maintaining operations. Donair meat is a high risk product, and allowing meat debris to remain on the equipment at room temperature for extended periods can support bacterial growth and increase the risk to customers., , Please ensure all meat slicers are cleaned and disinfected at least once every two hours during use.

Multiple freezers had significant accumulation of frost buildup., , Please ensure all freezers are defrosted and cleaned to ensure no signs of frost buildup are present. , , Regular defrosting schedules should be added to routine cleaning and maintenance schedules to prevent the accumulation of frost buildup.