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CONFECTION ARTISAN BAKERY receives B in Gwinnett County health inspection

Inspected

80 Horizon Dr Suite 501 & 502 Suwanee, GA 30024

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CONFECTION ARTISAN BAKERY received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Jun 25, 2026. The official report lists six findings. [1]

Inspection score

81/100Grade BOfficial inspection

Inspection summary

The inspector observed that the person-in-charge (PIC) was not able to demonstrate in a verifiable manner that kitchen employees were informed of the reporting responsibilities. [2]

The report states: “&2***THIRD CONSECUTIVE VIOLATION OF CODE PROVISION***** Observed several unapproved employee beverage containers (tumblers, an open water bottle, an open canned beverage, single use cup with straw but no lid) throughout the kitchen on shelves and prep surfaces.” [3]

A separate finding described that neither hand sink in the kitchen was stocked with paper towels. [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Employee health reporting

    Item 2-2A
    Observed that the person-in-charge (PIC) was not able to demonstrate in a verifiable manner that kitchen employees were informed of the reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Reporting agreements were signed with the kitchen staff.
    Inspector’s full note

    Code .03(2)(o)

    Observed that the person-in-charge (PIC) was not able to demonstrate in a verifiable manner that kitchen employees were informed of the reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Reporting agreements were signed with the kitchen staff.
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  2. Eating, drinking and tobacco use

    Item 2-2B
    &2***THIRD CONSECUTIVE VIOLATION OF CODE PROVISION***** Observed several unapproved employee beverage containers (tumblers, an open water bottle, an open canned beverage, single use cup with straw but no lid) throughout the kitchen on shelves and prep surfaces. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles).…
    Inspector’s full note

    Code .03(5)(k)1

    &2***THIRD CONSECUTIVE VIOLATION OF CODE PROVISION***** Observed several unapproved employee beverage containers (tumblers, an open water bottle, an open canned beverage, single use cup with straw but no lid) throughout the kitchen on shelves and prep surfaces. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Beverages discarded or removed from the kitchen.
    Official report · Item 2-2B ↗
    No correction or repeat marker recorded.

  3. Handwashing

    Item 2-2D
    Observed that neither hand sink in the kitchen was stocked with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towel dispensers at the sinks were re-stocked.
    Inspector’s full note

    Code .07(3)(b)

    Observed that neither hand sink in the kitchen was stocked with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towel dispensers at the sinks were re-stocked.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  4. Cold holding

    Item 6-1A
    Observed several Time/Temperature control for safety foods that were cold holding >41F in a prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods that had been cold holding for 4 hours or more were discarded. Food cold holding for <4 hours were moved to the walk-in cooler and freezer.
    Inspector’s full note

    Code .04(6)(f)

    Observed several Time/Temperature control for safety foods that were cold holding >41F in a prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods that had been cold holding for 4 hours or more were discarded. Food cold holding for <4 hours were moved to the walk-in cooler and freezer.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  5. Wiping cloth use and storage

    Item 12C
    Observed two buckets containing chlorine sanitizer and wiping clothes with a chlorine sanitizer concentration below 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer buckets emptied and remade.
    Inspector’s full note

    Code .04(4)(m)

    Observed two buckets containing chlorine sanitizer and wiping clothes with a chlorine sanitizer concentration below 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer buckets emptied and remade.
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    Observed a prep cooler in the kitchen (across from ovens) that was not able to keeps foods 41F or less. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 7/2/26.
    Inspector’s full note

    Code .05(6)(a)

    Observed a prep cooler in the kitchen (across from ovens) that was not able to keeps foods 41F or less. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 7/2/26.
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    81/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jun 25, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
C1B75AEE-EBF7-4871-A644-FD65FCC16225
Facility ID
95C5F4D7-2B59-43B4-A9A1-FC192E511559
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Gwinnett County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked