A routine inspection was conducted, the following observations were made:
- Coolers ranged from 4C-7C; thermometers present; temperatures recorded daily. Non-perishable items being stored in coolers, main objective is to prolong quality of food ingredients and easier use during production.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Alcohol based sanitizer present, and used on food equipment.
- All foods stored in food grade containers, covered, stored in groups, and 6" off the floor on pallets or racks.
- Color coded food containers (green, blue, yellow, red, white, etc.) and utensils used to prevent cross contamination of ingredients during dispensing (allergens, gluten, tree nuts, peanuts, etc.).
- HACCP program in place.
- All staff wear hair and/or beard nets, lab coats, coveralls, booties, and gloves (when handling food). Staff change linens daily and facility has contracted company to launder the linens.
- General sanitation is good. Cleaning schedule is followed and minimal to now food debris or dust found on surfaces.
- No signs of pests. A pest control company is contracted to monitor (interior and exterior) for pests every two weeks.
- Metal detectors present on each line.
- Facility is registered with CFIA.
- All in order. |