Skip to content
Loading map…

CANNING VALUFOODS

9830 MAIN, CANNING · Food Establishment

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Flooring requires repair or replacement in the meat department walk-in cooler and the receiving area.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Soap and paper towel required at handwash sink in meat department. Ensure handwash sink in pizza area remains accessible at all times.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in the following areas: Meat department behind the grinder/walk-in fan guards, receiving area walk-in cooler floor, janitorial area, edges/baseboards around equipment throughout.
  3. Inspection

    0 infractions

  4. Inspection

    4 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Floor requires repair/replacement in the receiving area. Many missing and damaged floor tiles.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Paper towel dispenser required at the handwashing sinks in the meat room.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required of the floor in the receiving area.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Cleaning/organization required so the janitorial sink is accessible for the disposal of mop water and storage of cleaning equipment when not in use.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No food handlers present with valid food hygiene training. Online course options provided.
  7. Inspection

    1 infraction

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No food handlers present with valid food hygiene training. Online course options provided.
  8. Inspection

    5 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Soap and paper towel dispensers required at the handwashing sinks in the rear food preparation area and the meat room. Both rooms have 3-compartment sinks. Ensure clutter is removed so that the designated handwashing sink is assessable at all times.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No food handlers present with valid food hygiene training. Online course options provided.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Cleaning/organization required so the janitorial sink is accessible for the disposal of mop water and storage of cleaning equipment when not in use.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Several fridges require thermometers. Ensure temperature logs are kept. Template log provided.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Better organization required in the walk-in freezer and dry storage in basement to ensure all food and food containers are stored at least 15cm off the floor.