Routine Inspection conducted today.
Facility prepare marinated raw meats, re-packaged raw meats, distribute groceries to sister company, and sell groceries online.
Processing Room
-Processing Room measured at 5.7C.
-Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels.
-QUATs dispenser and spray bottles at 200ppm. 3-compartment sink available for manual warewashing. CIP machinery hosed down with chlorine measured at 200ppm, rinsed with potable water, then hosed with QUATs sanitizer measured at 200ppm at end of production. 2-compartment sink available.
-Walk-in coolers measured at 2.8C.
-Dry spice room handwashing sink well equipped with hot and cold running water, liquid soap and paper towels.
NOTE: Ensure no obstruction of Spice Room handwashing sink (i.e.: do no store used spice packaging inside handwashing sink).
Warehouse Area
-Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels.
-Walk-in coolers measured at 4C. Walk-in freezer measured at -18C.
-Dry storage observed to be in sanitary condition. Food observed to be stored at least 6 inches off the floor.
-FIFO practices observed to be in place. Receiving logs available.
-High-temperature dishwasher available to clean and sanitize buckets used for delivery. Ensure to run the machine multiple cycles to ensure the wash temperature reaches at 180F.
-2-compartment sink available. QUAT dispenser measured at 200ppm.
Pest Control Company contracted bi-weekly. No signs of pest observed.
-Any changes in the floorplan, services warrants health review and approval. Please notify EHO if plant have transition into CFIA jurisdiction in the future.
Overall, facility is well organized and clean. |