- 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 properly labelled.
- Hand sinks adequately supplied (hot and cold running water, liquid soap, and paper towels).
- Coolers measured at 4C or colder.
- Freezers measured at -18C or colder.
- Two-compartment sink available for 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.
- General sanitation satisfactory.
- No signs of pest activity noted |