Carnivores Meat Shop
110 - 15502B 101 Street Grande Prairie AB T8V 0P7 · Food - General
4 inspections
- 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?
- Front entrance door has a gap when the door is closed. Ensure new appropriate weatherstrips are installed to close the gaps to prevent entry of pests.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- Front entrance door has a gap when the door is closed. Ensure new appropriate weatherstrips are installed to close the gaps to prevent entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting board has black knife marks and stains.Ensure cutting board is thoroughly cleaned and maintained.
- 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
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 3 chest freezers are not equipped with a thermometer. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
- 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?
- Front entrance door has a gap when the door is closed. Ensure new appropriate weatherstrips are installed to close the gaps to prevent entry of pests.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Tenderized steaks are not appropriately labeled.Ensure label on tenderized meat says that its “tenderized” and states the safe cooking temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting board has black knife marks and stains.Ensure cutting board is thoroughly cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning logs are not kept.Ensure daily, weekly and monthly cleaning logs are kept.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions