GREAT HARVEST BREAD COMPANY

Order for delivery

Inspection history

1. Jun 29, 2026

   ✓
   6 violations

   • 6-301.12 Hand Drying Provision (Pf). Hand washing sink in the back lacking paper towels. Hand sinks must be equipped with paper towels. Manager placed paper towels at hand sink.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 2-401.11 Eating, Drinking, or Using Tobacco (C) . Observed employee eating a cookie from cooling rack with gloved hand, replace the rest of the cookies with the rest of the cooked items, and continue working without a glove change and hand washing. Employees should keep their food items seperate from customer food and not eat with gloved hand that is used for working.
   • 6-501.111 Controlling Pests (C).Observed mouse droppings in the back dry storage area. Pests need to be controlled in the retail food facility. Education provided. 6.203.13. Fly strip observed over food prep area. Insect control devices shall be installed so that the devices are not located over a food preparation area. Fly strip removed.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler holding 43-47°F including chicken salad, deli meat, tomatoes, and cheese. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Manager to turn down the cooler 2 degrees.