Handsink near the prep. area and handsink in the staff washroom were supplied with liquid soap, hot and cold running water, and paper towels.
2-compartment sink was operational. Mixing procedures to setup 100 ppm chlorine sanitizer were reviewed with the Operator.
Band saw is cleaned and sanitized every 4 hours between use and after final use each day according to the Operator.
Grinder is used once per day and then disassembled, cleaned, sanitized, and allowed to air dry.
Food contact surfaces of grinder were in a clean condition at the time of inspection.
100 ppm chlorine sanitizer was available in a bucket with a wiping cloth.
No signs of recent pest activity were evident at the time of inspection.
Walk-in-cooler was at 3.4 degrees C (at or below 4 degrees C).
Display cooler was at 2.2 degrees C (at or below 4 degrees C).
Both coolers were equipped with thermometers.
Chest freezers were at -24 degrees C, -20 degrees C, and -18 degrees C (at or below -18 degrees C).
Meat was covered inside refrigeration units.
Invoices were available on-site for food from the following suppliers: Shams Halal Meat, Wescadia, and 2 Sisters Meat & poultry.
Yogurt used to marinade meat is obtained from Superstore or No Frills according to the Operator.
Pre-packaged yogurt was available inside the walk-in-cooler.
Only raw meat is sold on-site and ready-to-eat meat is not sold.
Food safety and sanitation plan is in place for this meat shop.
Please contact the district Environmental Health Officer if you have any questions. |