Inspection of Perishable Food Warehouse:
Access to storage warehouse is secured, controlled and monitored.
Health and Safety Office on site, presented safety message to visitors at entrance.
Scope:
Facility receives packaged perishables from suppliers
Facility properly relocates to store perishables within recommended timeframe to reduce spoilage and pathogen growth
Temperature is monitored during storage
Items are selected, picked and reserved for wrapping and redistribution to Save on Foods
Items are held in outgoing storage area until they are picked up
Employee Hygiene:
Hand wash stations for employees are available in washrooms/change areas.
Hand wash stations are all fully supplied with liquid soap and paper towels in dispensers.
No employees observed to be grazing outgoing products.
Warehouse Storage Temperatures:
Temperatures are monitored at 2min intervals, exceeding 2x per day requirements.
All temperatures for refrigerated storage <4C. Some lower depending on type of produce.
No temperatures exceeding 4C according to records in last 2 months.
Freezer temperatures <-18C.
Freezer temperatures also taken at frequencies exceeding daily requirements.
Time intervals for receiving and repackaging for distribution in ambient before going out do not exceed 2hrs.
Cold chains are monitored, recorded and maintained.
Warehouse Storage Practices:
Types of vegetables are stored according to best practices for reducing spoilage and appropriate temperatures for food safety.
Meats are stored in separate unit/department away from produce and other items.
Final items prepped for distribution are plastic wrapped, boxed and covered, minimizing contamination, leakage and spillage.
Frozen meats are stored in separate area from other frozen items.
All items are stored above the ground on racks.
No chemicals are stored in refrigerated areas.
Recalled items are piled in boxes that are labelled.
Damaged items also in piles and are sorted or rejected.
Although significant spillage is noted during the inspection, In Charge staff assures that items are cleaned up and maintained throughout the day.
Procedure is to reject any items that have signs of spoilage or those have been dropped on ground or touched.
Surfaces and equipment:
Storage racks in good repair.
Floors/walls/ceilings in good repair.
Cleaning and sanitation spray bottles at the front near entrance.
Lights have covers or shields to prevent shatter.
Pest Control:
No on-going infestations observed for flying and crawling pests in any food storage areas.
Facility maintains inspections with pest control contractor.
No issues or on-going infestations noted on recent inspection reports.
No follow ups required at this time.
Facility expansion in progress.
Plans will need to be submitted for review to the Health Office.
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