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Eiserman Meats

900B Main Street SW Slave Lake AB T0G 2A4 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility has two sets of two-compartment sinks for equipment washing. One set is small, the other is large enough to fit most equipment. The smaller two-compartment sink only has a spray nozzle.A proper dedicated handwashing sink is located up front behind the display booth. Operator and staff are using the large two-compartment sink for handwashing. This sink has liquid soap and hand towels, which are laundered after use.Due to the large two compartment sink being used for equipment washing, it cannot be used for handwashing as handwashing sinks need to be dedicated. The smaller two-compartment sink would be appropriate for handwashing if a tap were installed to allow both hands to be washed without touching any part of the sink.The current options for the operator are either retrofitting a tap on the smaller two-compartment sink so hands can be freely washed, or have all staff use the front handwashing sink for all handwashing. ENSURE:Dedicated handwashing sinks (not counting bathrooms) are available for food handlers.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks located up front behind display booth and at the large two-compartment sink. Reusable cloth hand towels are used which are laundered daily. The operator agreed to retrofit a tap where the temperature and pressure can be controlled on the smaller double sink in the food processing area. This will be the designated handwashing sink while the larger sinks in back will be used for dishwashing.ENSURE:Conveniently located handwashing sinks (not counting bathrooms) are available for food handlers.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Equipment used to process meat (bone saws, slicers...) are left in an unsanitary condition while not being used.ENSURE:Equipment use for processing high risk foods are fully cleaned and sanitized after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw steaks left on the side of a dishwashing sink to thaw. - Operator moved the steaks to a cooler during inspection and sanitized the area the steaks were sitting. ENSUIRE:Raw meats are stored in a cold-holding unit of 4C or less while not being used/processed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator has two 2-compartment sinks. Two smaller sinks in the front and two larger in the back.Operator was cleaning and sanitizing equipment by washing with soap and water in one sink and pouring bleach on it in another sink. Both sinks did not have drain plugs.The operator was educated on proper dishwashing practices by plugging the drains first and washing/rinsing in one sink and submerging equipment in a 100 ppm chlorine solution in the other sink.ENSURE:The proper three-step dishwashing procedure takes place for equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink up front behind display booth.Operator indicated workers use handwashing sink in the bathroom. This is an unacceptable location for a handwashing sink for food handling. The operator agreed to retrofit a tap where the temperature and pressure can be controlled on the smaller double sink in the food processing area. This will be the designated handwashing sink while the larger sinks in back will be used for dishwashing.ENSURE:Conveniently located handwashing sinks (not counting bathrooms) are available for food handlers.A timeline of three months given. Operator indicated they can have it done in one month.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left-side large compartment from the 2-compartment sink is leaking. - The operator indicated it will be repaired.ENSURE:The entire facility is maintained in good repair.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentration in the bucket was 10ppm. This was corrected during the inspection. Please ensure that sanitizers are tested frequently with test strips to ensure that the concentration remains at 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pair of tongs was observed in the bucket of sanitizer, along with a soiled cleaning cloth and cleaning brushes. Operator informed that the tongs are used for the moving the meat products in the display cabinet.Operator corrected this during the inspection and placed the tongs in a separate container with sanitizer. Please ensure that food equipment is kept separate from cleaning equipment to prevent cross contamination.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were drying their hands after washing on a communal cloth towel. There was a supply of cloths that staff have switched to - each cloth can only be used the once before being laundered.