INSPECTION REPORT Health Protection MCAI-DBUPEP

PREMISES NAME Altmaerker German Sausage House and Deli		Tel: (778) 593-1748 Fax:
PREMISES ADDRESS 11150 84th Ave Delta, BC V4C 2L7		INSPECTION DATE December 11, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sandra Till		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes 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

Routine Inspection - Handwashing station supplied with hot/cold running water, liquid soap, and paper towels. Ensure handsink in the back is available during meat preparation. - All coolers at 4C or below (walk-in, sandwich prep cooler, meat display coolers). - All freezers at -18C or below. - No soups being hot-held at the time of inspection. - 3 compartment sink available for manual warewashing. - Bleach sanitizers available in spray bottles front and back of house, measured at 200ppm. - Discussed curing and fermentation process. Sausages and meats held at room temperature are at or below pH of 5.3 and have a nitrate/nitrite concentration of 100-200ppm based on previous calculations. These products are moved to coolers at night. Recipes available onsite. - Recommend to update food safety plan so processes are more clearly documented and are easier to follow. Please include new products and processing procedures. Please send to inspector for review. - Cooking temperatures for meats are tested every batch using probe thermometer. - pH is tested occasionally. Recommend to test pH for every batch of products. - A copy of the inspection report to be emailed to operator.