Chilcotin Harvest Ltd.
9395 Hwy 20 Redstone BC V0L 1S0 · Abattoir – Food Processing
9 inspections
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): REPEAT INFRACTION: This facility is currently on a Boil Water Notice. Please follow up with the Drinking Water Officer for a resolution to the BWN.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): During inspection, a new type of Quaternary Ammonium food contact surface sanitizer was in use. The sanitizer solution was measured at high concentrations, and there were no QT-10 or QUATS sanitizer strips on site. • Acquire test strips for the new sanitizer product, and measure sanitizer solution concentration to ensure it is within parameters recommended by the manufacturer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4: This facility is currently on a Boil Water Notice. Please follow up with the Drinking Water Officer for a resolution to the BWN.
- F1.4B Water supplied to the facility must be potable.
- FRTE1.1 Are proper curing procedures followed?
- Observation(s): FRTE1.1A: The facility has changed the type of nitrates and recipes being used during the curing process.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: At the time of the inspection the mechanical equipment washer was broken. Corrective Action: Immediately fix the machine. F2.3C: At the time of the inspection sanitizer was not readily available. Corrective Action: Ensure sanitizer solution is mixed at the appropriate concentration and available at all times.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plans are not up to date. The facility has changed the type of nitrates added to the cured products. Corrective Action: Ensure Food Safety Plans are up to date at all times.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7D: Outstanding Infraction - The facility has not been cleaned or sanitized since the last time it was used (approximately 1 week prior to the inspection). Both food contact surfaces and non-food contact surfaces had visible build up and debris. Corrective Action: Thoroughly clean and sanitize all surfaces within the facility.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- FRTE1.5 Are proper procedures in place for meat products that are intended to be consumed raw?
- Observation(s): FRTE1.5: Visible debris and build up was located on equipment such as large chunks of meat stuck in the saw and on knives used for cutting and processing.
- FRTE1.5C Adequate sanitation procedures must be used throughout the manufacturing process.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2: The facility had a moderate fly population. Corrective Action: Properly clean and sanitize surfaces, equipment, and utensils after use in order to reduce pest attractants. Utilize proper pest control protocols to reduce the fly population within the facility.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: The facility had large amounts of debris and build up located in the following areas: • On the counter tops/tables • On equipment and utensils (I.e. Saw and knives) • Debris could be found on the floors and walls Corrective Action: Clean and sanitize all surfaces within the facility. The sanitizing product located in the facility is Zep-PEROXY-SERVE-5. According to the manufacturers specifications, heavily soiled surfaces must be cleaned and all debris must be removed prior to using this product. If pre-cleaning is not preformed, then the surfaces may not be adeqautly sanitized.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: See section F1.7 and F2.3.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Various equipment had meat debris left in harder to reach areas. Operator acknowledged this and removed any bits identified. Operator is to review end of day cleaning procedures with workers to ensure equipment is sanitized efffectively.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Surface sanitizer zep peroxy-serve 5 is used following use of degreaser and hot water. Ensure to follow the instructions on mixing and the expiry date. High heat dishwashing machine was shut off at the time of the inspection. Considering that the plant is using dishes and equipment for various tasks, the dishwashing machine will need to be switched on any time the plant is operational. Please forward the temperature reading of the sanitizing cycle measured at the plate level for the records. Sanitizing temperature should be 82°C measured at the gage, and at min. of 71°C measured at the plate.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8.2 - Is the establishment and equipment maintained in a sanitary condition?
- Observation(s): A cutting board is damaged from the continuous use of a saw. This board will be replaced within two weeks, verified shipping order.
- 8.2 - Is the establishment and equipment maintained in a sanitary condition?