- Premises is a meat processing plant that cuts and repackages various types of raw meat (poultry, beef, pork, lamb..etc)
- Meats in front area are processed for retail sale. No poultry is processed in the front area. All types of meats are processed in the refrigerated room for both retail sale and whole sale.
- 2 pieces of equipment in the front processing/retail area (ie. not in refrigerated room) are taken apart and washed/sanitized once every 4 hours as per general manager
- All hand wash stations had soap, paper towel, hot and cold running water (staff washroom, two compartment sink in refrigerated room, two compartment sink between back warehouse and front retail area, front service area)
- All coolers less than 4C or less. All freezers less than -18C.
- Meat processing room 10C at time of inspection.
- Exposed cerement flooring in refrigerated processing room has been sealed. Floor appears washable.
- 200ppm quat in containers available in both the front processing area and the refrigerated processing room.
- Quat is used for disinfecting food equipment/surfaces throughout the day. Bleach also available on site and is used biweekly for sanitizing/disinfecting of all food equipment.
- Both quat and chlorine test strip available. Reminded operator to check for 200ppm for quat and 100ppm for chlorine.
- Reviewed manual ware washing procedures at time of inspection. Ensure equipment is 1. washed with soap/detergent and water 2. rinsed with clean water 3. fully submerged in sanitizer for 2 minutes in 200ppm quat and 4. air dried.
- Both warewashing sinks had drain plugs available.
- All foods appeared protected (ie. covered, lights have sleeves, self closing hinges installed on staff washroom doors..etc)
- General sanitation satisfactory. No obvious signs of pest infestation. Pest control company comes in monthly. Follow all recommendations made by pest control technician.
** At time of inspection general manager inquired about processing cured/smoked pork belly and cured/smoked pork sausages. They are currently purchasing cured pork sausages from an approved sources (stored in cooler unit for retail sale at time of inspection, product is made in Vancouver and is labelled 'must be cooked' with cooking instructions) but are considering making their own . General manager said that the pork belly comes from a supplier and the pork sausages would be made at the premises. These items would be cured or cured and smoked but sold refrigerated and require cooking. General manager noted that the only equipment they would need to added would be a curing machine as there is already a smoker on site from the previous owner (unit has existing ventilation, not used at this time and the space has been converted to locker/staff room). Please note, the current location of existing smoker is not guaranteed to be approved. At this time the premises is not approved to do any curing/smoking. In order to initiate the application process for this proposal, submit to the undersigned: 1. a full list of the proposed food items 2. a food safety plan (ie. explain the process from start to finish of each food item including time and temperatures for storage and processing of the products) 3. a sanitation plan for any new equipment/processing areas to be added 4. a proposed floor plan layout of the facility, identifying the new proposed space and equipment. |