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EUROMAX FOODS

#6-1001 LANG'S DR, CAMBRIDGE ON N1R 7K7 · Facility

3 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    11 infractions

    • Food safety procedures maintained where manufactured meats products are processed
      • Develop and follow approved written food safety procedures in relation to manufactured meat products
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store food off the floor to prevent contamination
      • Displayed food must be enclosed in a manner to prevent contamination
    • Manufactured meat products adequately processed
      • Process meat products in order to destroy bacteria, parasites or other forms of contamination
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Adequate record and identifiers for manufactured meats are available and maintained
      • Create and maintain records for manufactured meats
      • Maintain records of manufactured meats for one year from the date of production
      • Maintain records identifying types of meat manufactured
      • Maintain records of name and address of supplier of meat products
      • Maintain record identifying weight of meat used for production
      • Maintain record identifying date meat products were received
      • Identify processing plant of origin for meat supplier products
    • All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
      • Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
      • Maintain records of food purchased for one year
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  3. Compliance Inspection

    0 infractions