SAINT HONORE BAKERY LAKE OSWEGO
315 FIRST ST SUITE 103
LAKE OSWEGO, OR 97034
(503) 496-5596 x
Restaurant inspection details
To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.
- 01/23/2017 - Semi-Annual (92)
- 09/19/2016 - Semi-Annual (90)
- 02/10/2016 - Semi-Annual (100)
- 10/02/2015 - Re-Inspection
- 09/18/2015 - Semi-Annual (95)
- 01/06/2015 - Semi-Annual (95)
- 08/04/2014 - Semi-Annual (95)
- 01/30/2014 - Semi-Annual (92)
- 09/04/2013 - Semi-Annual (100)
- 03/15/2013 - Semi-Annual (100)
- 11/09/2012 - Re-Inspection
- 10/29/2012 - Semi-Annual (95)
01/23/2017
01/23/2017 Semi-Annual
Score: 92
| Violations | Point deductions |
| 3-501.16 - Curry lentil soup 126F. | 5 |
| 4-302.14 - No test strips for chlorine or quat. | 3 |
| 4-204.112(A)(B)(D) - Drink fridge lacks thermometer. | 0 |
| 6-501.12 - Walls over and around ovens and vents soiled. | 0 |
09/19/2016
09/19/2016 Semi-Annual
Score: 90
| Violations | Point deductions |
| 4-602.11(A)(C) - Espresso milk pitchers not washed every 4 hrs. | 5 |
| 7-201.11 - Oven cleaner stored on top of ice machine. | 5 |
| 3-305.11 - Condiment side salads cups of lettuce/produce are nested in loose produce. | 0 |
| 6-501.12 - Walls around ovens/vents soiled. | 0 |
02/10/2016
02/10/2016 Semi-Annual
Score: 100
No violation data was found for the date chosen.
10/02/2015
10/02/2015 Re-inspection
No violation data was found for the date chosen.
09/18/2015
09/18/2015 Semi-Annual
Score: 95
| Violations | Point deductions |
| 3-501.16 - True prep cooler holding product 47-50F. | 5 |
| 6-501.12 - Flour and food debri throughout kitchen. | 0 |
01/06/2015
01/06/2015 Semi-Annual
Score: 95
| Violations | Point deductions |
| 3-501.16 - Cooked apple slices at room temperature. | 5 |
| 99O - Food handler cards kept current. | 0 |
08/04/2014
08/04/2014 Semi-Annual
Score: 95
| Violations | Point deductions |
| 4-204.112(A)(B)(D) - MISSING THERMOMETERS IN THE ONE DOOR UPRIGHT COOLER WITH SALAD, AND IN THE FRONT GRILL AREA 2 DOOR COOLER. | 0 |
| 3-501.16 - OPERATION HERE IS MAKING CRÈME FRAICHE USING THE TRADITIONAL METHOD OF LEAVING IT OUT FOR 4 DAYS AT ROOM TEMPERATURE TO FERMENT. | 5 |
| 99O - | 0 |
| 99R - | 0 |
| 99E - | 0 |
01/30/2014
01/30/2014 Semi-Annual
Score: 92
| Violations | Point deductions |
| 4-501.114(C) - Quat dispensing greater than 400ppm. | 5 |
| 99O - Update as needed. | 0 |
| 3-306.11 - Bread next to front cash register was not properly protected. | 3 |
09/04/2013
09/04/2013 Semi-Annual
Score: 100
No violation data was found for the date chosen.
03/15/2013
03/15/2013 Semi-Annual
Score: 100
No violation data was found for the date chosen.
11/09/2012
11/09/2012 Re-inspection
| Violations | Point deductions |
| 99E - Front sandwich display cooler was defrosted & less product is stored inside. Quiche / items checked found at 40-41F today | 0 |
10/29/2012
10/29/2012 Semi-Annual
Score: 95
| Violations | Point deductions |
| 3-501.16 - The front sandwich display refrigerator is holding cold food above 41 degrees F: quiche on middle shelf (overnight) at 44F, croissant sandwiches on top shelf (overnight) at 48F; Note other items in this cooler had just been prepared & still cooling | 5 |
| 4-602.13 - Dust and or small bits of food residue that needs to be cleaned, especially on the following areas: almost all of the refrigerator & freezer external fan coils, some of the inside vents along the "ceiling" inside coolers, under most equipment & coolers, on portable racks and equipment stands, on top of the pastry oven, the hanging shelf over the prep island (especially around toaster & microwaves) | 0 |
| 88G - Produce refrigerator is set / holding foods at 48 degrees F | 0 |
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