Sift Bakeshop
Last inspected: Jul 22, 2025
74
Score
Going back to 2023, Sift Bakeshop has seven inspections in the public record. The most recent report on file is from Jul 22, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The most recent inspection cleaned up several issues, finishing with two violations after six on the prior visit.
Proper cold holding temperatures accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Westerly restaurant, which scores around 88. On the whole, the file is mixed but not concerning.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jul 22, 2025
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
Person in charge not controlling unsafe operations
Inspector notes: Allergen advisory statement is not present on menu or order point. Allergen advisory must be available to notify consumers of their obligation to inform staff of any food allergies.
2-103.11
Handwashing done in improper location
Inspector notes: An employee was observed washing their hands at the dump sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. PIC informed to have one sink designated for hand washing.
2-301.15
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed desserts stored on cloth/linen inside the reach-in refrigerator.
3-307.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Shelving located in the coffee area was not in good repair.
4-101.19
74
Jul 17, 2024
Re-Inspection
No violations found.
100
Jul 11, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Almond cream croissants and sandwiches were held at 43-50 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food was delivered from their second location. Food was voluntarily disposed of (see attached disposal form). Inspector went over transportation methods with the owner during time of inspection. Food temperatures must be taken prior to leaving the facility and when receiving.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The floor in the 3-bay sink area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
82
Jul 1, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sandwiches and almond cream croissants were observed held at 46-47 degrees Fahrenheit in the 3-door refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food was delivered recently. Receiving temperatures were not taken at time of delivery. Food was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The screen door to the outside, located in the back room, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not in good repair
Inspector notes: The floor in the 3-bay sink area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
78
Jun 18, 2024
Routine
4 critical violations. 3 major violations. 3 minor violations. 6 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sandwiches, quiche, and almond cream croissants were observed held at 45-48 degrees Fahrenheit in the 3-door refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food got delivered from their second location about 2 hours ago. Food was voluntarily disposed of (see attached disposal form). Per person in charge, food is delivered at room temperature and not kept under refrigeration during transportation. Food must be delivered at 41 degrees Fahrenheit or below. Inspector called and spoke with the owner during time of inspection. Per owner, going forward food will be transported under refrigeration. Receiving temperatures must be taken to ensure food is being delivered at 41 degrees Fahrenheit or below.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 43-44 degrees Fahrenheit in the low boy unit #2. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All food was relocated to the 3-door refrigerator. The ambient air temperature was observed at 44 degrees Fahrenheit during time of inspection. Low boy was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy unit must be repaired/replaced/adjusted.
3-501.16(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Sugar was observed stored on top of sanitizer on the floor in the back room. Toxic substances must not be stored with food.
7-201.11
Chemical sanitizer does not meet required criteria
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the ware-washing area was blocked by a box stored on top of it. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container was observed in the hand-washing sink in the ware-washing area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Outer openings not protected against pests
Inspector notes: The screen door to the outside, located in the back room, is not tight-fitting and the screen is missing. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single-service articles (disposable cups) were observed stored on the floor. Single-service articles must be stored at least 6 inches off the floor.
4-903.11(A)
Physical facilities not in good repair
Inspector notes: The floor in the 3-bay sink area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
35
Aug 24, 2023
Re-Inspection
2 critical violations. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 45-54 degrees Fahrenheit in the low boy unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). Low boy unit had an ambient air temperature of 44 degrees Fahrenheit during time of inspection. Low boy unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy unit must be repaired or replaced.
3-501.16(A)
Sewage & waste water properly disposed
Inspector notes: The condensate from the hot water heater is draining into the handwashing sink in the bathroom. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Plumbing installed; proper backflow devices
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.13
67
Aug 3, 2023
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Sewage & waste water properly disposed
Inspector notes: The condensate from the hot water heater is draining into the handwashing sink in the bathroom. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 53-64 degrees Fahrenheit in the low boy unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 46 degrees Fahrenheit. Low boy unit must not be used to store time/temperature control for safety foods until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy must be repaired/adjusted or replaced.
3-501.16(A)
Plumbing installed; proper backflow devices
Inspector notes: Establishment does not have a service sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.13
70
Frequently Asked Questions
When was Sift Bakeshop last inspected?
The most recent health inspection at Sift Bakeshop on file is from Jul 22, 2025. The public record contains seven inspections in total.
What is the most common violation at Sift Bakeshop?
Across the inspection record, proper cold holding temperatures has been cited six times, more than any other issue at Sift Bakeshop.
How does Sift Bakeshop compare to other restaurants in Westerly?
Sift Bakeshop most recently scored 74 out of 100, which is lower than the Westerly average of 88.
Has Sift Bakeshop's inspection record improved over time?
Yes. Recent inspections at Sift Bakeshop have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about six previously.
What does a medium risk rating mean?
A medium risk rating at Sift Bakeshop means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sift Bakeshop inspected?
Based on the inspection history on file, Sift Bakeshop is inspected around four times per year on average.
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