Routine inspection conducted and following are observed:
- Handsink near the meat cutting board and washroom was adequately supplied with liquid soap, hot and cold running water, and paper towels.
- 3-compartment sink and drain plugs are available for warewashing.
- Walk-in-cooler, raw meat cooler, and small cooler were at or below 4C.
- Three chest freezers, two upright freezers and two ice cream freezer were at or below -18 degrees C.
- Food storage practices of meat products is satisfactory.
- No signs of recent pest activity were observed at the time of inspection.
- Food contact surface sanitizer is available and concentration is measured 100ppm chlorine residual.
- General sanitation is satisfactory.
Note: Person in charge was inquiring about adding an oven to cook raw meat. It was discussed to submit a written proposal and three hardcopies of the revised floor plan to reflect changes (e.g. addition of oven, ventilation equipment, prep. table, handsink, hot-holding, etc.) for review by the district Environmental Health Officer of Fraser Health.
NOTE: Operator signature not required due to COVID 19
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