Bluenose Sausage
9841 Hill Dr Coldstream BC V1B 3C8 · Meat Processing - Food Processing
4 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1: The pH meter has not been calibrated since it was purchased. Corrective Action: Calibrate the pH meter as per the manufacturer directions to ensure accuracy.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not current. The critical limit for bacon nitrate/nitrite is listed at ≤180 ppm in a Food Safety Plan supplement - the required critical limit is ≤120 ppm. Bacon is not specified in the primary document. Corrective Action: Update the Food Safety Plan. Include all current products and state the 120 ppm nitrate/nitrite limit for bacon.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food stored in the display cooler was measured at 7°C. A minor decline in temperature was observed following a potential defrost cycle. Corrective Action: Monitor the cooler and ensure the temperature returns to 4°C or colder. If this does not occur, adjust, repair, or replace the cooler so food is maintained at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometers in the display cooler and glass reach-in cooler are inaccurate. Corrective Action: Obtain new NSF-certified refrigerator thermometers for the coolers. Discard broken thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Water lines are present under the front garage door, leaving a visible gap. Corrective Action: Seal gap(s) under the garage door to exclude pests. No daylight should be visible under and around doors.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5J: The ceiling light fixture above the display cooler does not have a protective cover. Meat processing equipment is cleaned in this area. Corrective Action: Install a shatterproof exterior cover, tube guard sleeves, or shatterproof bulbs for the light fixture.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Observed plug for the mixing vat wrapped in duct tape. Corrective Action: Discard the plug. Replacements must be smooth, non-absorbent, cleanable, suited for the intended use, and free of foreign material.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Produce an updated Sanitation Plan that includes all required content. The Environmental Health Officer (EHO) will provide a template.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please add an additional compartment sink to facilitate warewashing.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure food safety plan is up to date. Some new products have been added.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?