Carnist
1036 Richter St Kelowna BC V1Y 2K5 · Meat Processing - Food Processing
2 inspections
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed operator washing hands after handling raw meat without using soap and in a non-designated handwashing sink. Hands must be washed using soap and warm water for a minimum of 20 seconds after any potential contamination. Handwashing must be done in the designated handwashing sink only.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed large cuts of raw animal proteins stored directly on the shelving unit in the walk-in cooler, with no barrier to separate the meat from the shelves themselves. Operator has been asked to provide a barrier between the meat products and the shelves to reduce the risk of cross-contamination with pathogens such as Listeria. 2) The fridge used for drying must be cleaned on a regular basis. Please add this to the facility's Sanitation Plan, outlining the frequency that the shelves must be cleaned and the cleaning/sanitizing agents that will be used.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility must add the following to the Food Safety Plan: 1) The sous vide cooking procedure for pork pate products. The plan should mention what the temperature the item is held at and for how long. 2) See FRTE1.1. 3) See FRTE1.4. 4) See FRTE1.5. 5) See FRTE1.6.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): See F2.5.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed that the facility's QUAT test strips had been damaged with water. New QUAT test strips are required to ensure that sanitizer concentrations are at safe and effective levels. Please provide a photo of the QUAT test strips to the EHO by March 11, 2025.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to the EHO once complete.
- 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): Observed large cuts of raw animal proteins stored directly on the shelving unit in the walk-in refrigerator, with no barrier to separate the meat from the shelves themselves. As per the operator, the meat is stored this way to allow for proper airflow during storage. Please ensure the shelving units are cleaned on a regular basis to reduce the risk of cross-contamination with pathogens such as Listeria. Please add this to the facility's Sanitation Plan, outlining the frequency that the shelves must be cleaned and the cleaning/sanitizing agents that will be used. Observed cartons of eggs that are meant for retail to be stored in close proximity to and underneath of the shelf where raw meat is being stored directly on the shelf's surface. Please dedicate one section of the shelving unit in the walk-in cooler to the storage of meats that must be stored directly on the shelf's surface to prevent cross-contamination between raw animal proteins and food packaging that will be handled by customers. Observed an insect light trap hanging above the meat saw. Please relocate the insect light trap to a location that is not above any food preparation area, food storage area, or areas used to store clean dishes/equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?