INSPECTION REPORT Health Protection MCAI-DHJPVM

PREMISES NAME Altmaerker German Sausage House and Deli		Tel: (778) 593-1748 Fax:
PREMISES ADDRESS 11150 84th Ave Delta, BC V4C 2L7		INSPECTION DATE June 11, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sandra Till		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at 25-50ppm. Corrective Action(s): Staff re-made sanitizer solution and it measured at 100ppm. Ensure to use 1/2 tsp bleach per L of warm water. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Hand washing station supplied with hot/cold running water, liquid soap, and paper towels. - All coolers at 4C or below (walk-in, sandwich prep cooler, meat display coolers). - All freezers at -18C or below. - No soups being hot-held at the time of inspection. - 3 compartment sink available for manual warewashing. - Discussed curing and fermentation process. Sausages and meats held at room temperature are at or below pH of 5.3 and have a nitrate/nitrite concentration of 100-200ppm based on previous calculations. These products are moved to coolers at night. Recipes available onsite. - Cooking temperatures for meats are tested every batch using probe thermometer. - Dog bones and pig ears are kept separately from other food products. *pH is tested for meat products held at room temperature. Please test pH for every batch of these products. Calibrate pH meter regularly. Please keep pH logbook onsite for review. *Please send food safety plan for Liver Sausages. Cooking temperatures of liver sausages need to be verified using a probe thermometer. Send a picture of the internal cooking temperature reading for liver sausages. - A copy of the inspection report to be emailed to operator. *Permit Decal is hand delivered to operator at the time of inspection.