Benny the Butcher Custom Cutting
2175 Running Horse Ranch Rd Kamloops BC V2E 2P1 · Meat Processing - Food Processing
3 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for bleach sanitizer (ultra san).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Chlorine monitoring test strips must be available and in use. Inspector provided some chlorine monitoring test strips. [2] Thermometer calibration log should be available; accuracy of measuring devices need to be verified and evidenced.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Facility now is to provide more complex processing than just cut & wrap and although the volume of dishes requiring to be washed will remain limited, properly sized and sufficient number of warewashing sinks need to be available. Facility is currently using 2 sinks only that do not accommodate the immersion of larger trays. After washing/sanitizing the smoker trays, trays should also be sprayed with 200 ppm bleach solution and let airdry because trays cannot be fully immersed in the sanitizer solution. Operator is tasked with planning for the installation of sufficient number of proper sized sinks. Hand washing should be dedicated to the sole purpose of handwashing as hands are one of the most contaminated surfaces in food prep areas. Should facility wish to increase volume of processed jerky and/or plan for the addition of services/products, re-assessment of the floorplan may be required.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 2-compartment sink fully sanitized between warewashing and handwashing uses. Designated handwash station needs to be installed to ensure future approval of facility.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?