-Facility was empty of food stock at the time of inspection.
-Both handsinks (next to the meat slicing prep. table and in the staff washroom) were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-Walk-in-cooler and both meat display coolers were at or below 4 degrees C.
-Third meat display cooler was unplugged and empty. Operator informed that they are not planning to this this cooler, it is not in good working order, and they may remove it from the food premises in the future or they may repair it. If this cooler is to be used in the future, ensure it is maintained at or below 4 degrees C prior to stocking it with cold potentially hazardous food (e.g. raw meat).
-Upright freezer against the walk-in-cooler was at -19 degrees C (at or below -18 degrees C).
-Second upright freezer had been recently turned on during the inspection and it was at -14 degrees C (required: -18 degrees C or less).
-Refrigeration units and freezers were equipped with thermometers.
-A probe thermometer was available.
-QUATS sanitizer stock bottle was available on-site. Operator setup 200 ppm Quaternary ammonium compounds sanitizer following the manufacturer's directions during the inspection. Minimal contact time required is 1 minute according to the manufacturer's specifications for this specific sanitizer.
-3-compartment sink was supplied with hot and cold running water. Three sink plugs were available.
-Manual pre-scrape, wash, rinse, sanitize, and air dry method was reviewed. Stainless steel metal shelving units were available for air drying and sanitary storage.
-Mop sink was operational.
-Meat grinder, band saw, and meat slicer appeared to be in a clean condition. Cleaning frequency of at least every 4 hours between use on the raw meat products and after final use each day was reviewed. Operator informed that staff will disassemble equipment prior to cleaning, sanitizing, and air drying it.
-Operator has submitted an updated sanitation plan and food safety plan recently on February 28, 2023 for review.
-No signs of recent pest activity were evident at the time of inspection.
The following requirements were reviewed:
1. Label the sanitizer spray bottle(s) and sanitizer pails to identify the contents prior to operating.
2. Maintain copies of receipts/invoices for the raw meat and pre-packaged food products from approved sources to be retailed on-site.
3. Maintain temperature record logs for receiving and cold storage.
4. Prior to making any changes to the floor plan or food operation in the future, ensure to submit the appropriate plans for review and health approval.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the Environmental Health Officer. |