Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
Walk-in Cooler 1 C
Walk- in Freezer -21 C
Display cooler 2 C
Retail displays: hot pot items -13 C, lamb shoulder -15 C, lamb / duck items -18 C, fresh chicken 3 C
Note:
Cutting room temperature: 14 C meat product must be processed rapidly as cutting room is not currently operated under refrigeration
Meat processing equipment must be fully disassembled, cleaned and sanitized a minimum of every 4 hours.
Cleaning and sanitizing of food equipment parts and knives must be conducted at 3 compartment sink equipped with detergent and sanitizer feeders to fill sinks.
The best way to protect yourself, your employees and your customers from the COVID-19 virus is it to:
Make sure you and your employees wash hands frequently and thoroughly using soap and water;
scrub hands for at least 20 seconds
Practice social distancing amongst workers wherever and whenever possible at least 2 metres
Require social distancing for your customers. Have them maintain a distance of at least 2 metres
from others
Stay home if you are sick
Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward
Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air
dry |