Dandy Meats
1585 Lance Rd Pritchard BC V0E 2P0 · Meat Processing - Food Processing
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
7 infractions
- FR1.1 - Are proper curing procedures followed?
- Observation(s): Cure is added to the product to aid in shelf stability and colour as ready-to-eat products are kept frozen (the product is raw, uncooked). Recipe for the Polish sausage calls for 10 Lbs of meat (4.54 kg), 0.5 kg of ice, 0.4 kg of spice, and 0.1 kg (100 g) of cure (small package). The operator modifies the recipe by adding only 1tbs (54 g = 0.054 kg) of cure as the product is not cooked/smoked which amounts to 77 ppm of nitrates.
- FR1.1A - Nitrite calculations must be available for all products.
- FR1.1B - The nitrate level must be at or below 120 ppm for side bacon.
- FR1.1C - For products other than side bacon, the nitrate level must be at or below 200 ppm.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Mouse droppings noticed on the shelving unit of the first room upon entering the facility. Numerous dead flies on the window seal.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): As discussed at the time of the inspection, if the facility is to be open for business, firstly, items not associated with the operation is to be removed from the facility, secondly, the facility needs to be cleaned/organized and maintained in a clean and sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Spices associated with sausage and ham production need to be kept in enclosed container(s) keeping their original labelling.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Animal feed stored at the facility, tools, chemicals (other than cleaning chemicals), etc. Dead flies on the window seal.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template will be provided. Contact your EHO for assistance.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template will be provided.
- FR1.1 - Are proper curing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions