Blackman's Butcher Shop - Butcher & Sausage Making
9913 116 Avenue Grande Prairie AB T8V 3Y3 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing solution was measured at 0ppmA fresh sanitizing solution was prepared during the inspection** Please ensure the sanitizing solution concentration is checked regularly and that the solution is replaced at least every 2 hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The second far left display cooler was noted at 10C The meat inside the cooler was moved to an operational cooler - temp had only recently went down after checking the temp logs from earlier in the day. The meat in the cooler had just been placed inside and was not affected. ** Ensure cooler is not used until repaired and able to maintain a temp of 4C or below
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer, in sanitizer buckets, was measured at 0ppm and 50ppm from the sanitizer dispenser. - Bleach was available and chlorine sanitizing solutions were prepared at 200ppm- Ensure quats dispenser is adjusted and able to dispense 400ppm of Quats sanitizing solution
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The baseboard trim in the back storage area was noted lifting off the wall. - ensure trim is repaired
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer was measured using test strips at 50ppm. New sanitizer was prepared and measured at 200ppm- ensure quats sanitizer is checked every 2 hours to ensure adequate concentration of 200ppm
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cardboard boxes containing packaged meat products in the sausage walk-in freezer are being stored on the floor.- ensure all food is stored at least 6 inches off the floor to protect food from contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The back exit door is damaged at the base/ missing weather stripping.- Operator showed invoice of work order and indicated repair is scheduled for the 30th of July.Ensure door is repaired/ replace weather stripping.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The back exit door is damaged at the base/ missing weather stripping.- Operator showed invoice of work order and indicated repair is scheduled for the 30th of July.Ensure door is repaired/ replace weather stripping.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?