- Butcher shop offering raw meats, seafood, smoked products from other approved sources, and some ready-to-cook items. No cooking/smoking of meats is permitted.
- Packaged meats/seafood in retail coolers and freezers are properly labelled.
- Hand sinks were provided with hot and cold running water, liquid soap, and paper towels
- Two-compartment sink available warewashing maintained in sanitary conditions. Bleach available for sanitizing.
- Bleach sanitizer solution available in labelled spray bottle at 200 ppm for sanitizing surfaces.
- Meat cutting/processing equipment (saw, grinder, slicer) is sanitized throughout the day and between different types of meats. Equipment is disassembled for thorough cleaning and sanitizing daily.
- Game meats are processed separately, at a different time. All equipment and surfaces thoroughly cleaned and sanitized after processing of game meats.
- All coolers were maintaining temperatures at 4C or colder.
- All freezers were maintaining temperatures at -18C or colder.
- Good food storage practices noted
- General sanitation satisfactory at time of inspection
- No signs of pest activity noted
- Ensure bags used to cover/line clean equipment to prevent splashing are changed daily. |