-Handwashing station was supplied with liquid soap, hot and cold running water, and single-use paper towels.
-2-compartment sink was supplied with hot and cold running water, and it was equipped with built-in sink plugs.
-200 ppm QUATS sanitizer was available from the dispenser at the 2-compartment sink.
-200 ppm QUATS sanitizer was setup in a labelled spray bottle during the inspection.
-Walk-in-cooler and other refrigeration units were at 4 degrees C or less.
-Light bulbs in the walk-in-cooler were encased in shatter-resistant covers.
-Raw meat was covered and stored off the floor in the walk-in-cooler.
-In-use meat equipment (e.g. meat slicer, grinder, and band saw) is cleaned and sanitized either immediately after each use, or at least every 3 hours between use on the same types of meat products and after final use each day.
-No signs of pest activity were evident in the meat department at the time of inspection.
-Pest control program via Rentokil is in place (currently 4 times per month). Most recent service report dated November 16, 2023 was reviewed.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |