Handsink in the meat processing area was adequately supplied with liquid soap, hot and cold running water, and paper towels.
Handsink in the washroom was also adequately supplied.
Walk-in-cooler was at 3.1 degrees C (4 degrees C or less) and it was equipped with a thermometer.
Raw meat display cooler was at 3.9 degrees C (4 degrees C or less) and it was equipped with a thermometer.
Both chest freezers were at or below -18 degrees C.
Raw meat was covered in all storage areas.
Grinder was last used about an hour ago according to the Operator and had been cleaned and sanitized earlier in the morning today. It was reviewed that the grinder should be cleaned and sanitized at least every 4 hours when used throughout the day, after final operation, and when contamination is possible.
100-200 ppm chlorine sanitizer was available in the bucket.
Meat storage areas were in a clean condition at the time of inspection.
Invoices were available for the yogurt used to marinate the raw meat, the raw meat, and fish. Suppliers included: 2 Sisters Poultry LTD, South Seas (2000) Enterprises LTD.,World Foods Distribution Inc., and Super Trading LTD.
*Food safety plan and sanitation plan is required to be submitted for this facility. Owner/Operator stated that they had emailed these plans to the previous district Environmental Health Officer. Please resubmit them to the current district E.H.O. of Fraser Health (email was provided).
Please contact the district E.H.O. if you have any questions. |