INSPECTION REPORT Health Protection DSEA-BAQVBP

PREMISES NAME Queen's Meat and Deli		Tel: (604) 521-1622 Fax:
PREMISES ADDRESS 402 2nd St New Westminster, BC V3L 2L2		INSPECTION DATE March 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Florin Mezo		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Meeting with operator to discuss fermented sausage process and food safety plan. 5 types of fermented sausage made on site; red wine, fennel, house, truffle, and paprika. preparation method is the same Fermented sausage is 100% pork pH taken by operator using probe pH meter typically at 3 to 4 days after fermentation starts, where pH varies around 4.5 to 4.8 (records kept) pH is down to approximately 4.1 within 6 days nitrite used 2.5g/kg of meat. starter culture, acidifier and sugar total 575g/30kg of meat. nitrate concentration to be calculated by EHO to verify if it meets 100 ppm minimum 200 ppm maximum after fermenting in store (16 to 22 degrees C ambient temperature) for max 6 days, product is vacuum packed and stored in the fridge. package is opened and stored in display cooler (slightly drying) for sale formal approval pending nitrite concentration calculation and Aw and pH formal testing results for verification