Famous Fritz Meats & Deli
1420 Northwest Blvd Creston BC V0B 1G6 · Meat Processing - Food Processing
11 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Spice area had a significant amount of spices left on the counter and around the containers. Spice scoops were not stored in a manner to prevent possible contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser was empty at the time of the inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Spice area was observed to have a large amount of spices on counter around containers and the spice scoop was not stored in a manner to prevent possible contamination. Ensure area is cleaned and sanitized and scoop is stores so that the scoop is not in contact with any area that could potentially contaminate it.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Large gap under receiving door may allow for entry of pests. Are must be repaired to prevent entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Area around smokers requires cleaning. Operator discussed that thought has been put into changing the flooring in the area to have it slope better toward the drain.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ensure various products/meats are stored in an organized manner that prevents cross contamination. Dog bones were observed above open RTE meats but were moved by the operator.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Discussed requirements of the food safety plan with the owner/operator and provided resource documents. Please draft a plan and submit to Interior Health.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Discussed requirements of the sanitation plan with the owner/operator and provided resource documents. Please draft a plan and submit to Interior Health.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some items in display cooler were being held above 4*C. Adjust cooler down and continue to monitor.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Additional sanitation required, particularly in and around the smokehouse.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Gap at rear receiving door must be closed.
- 14.12 - The premises must be protected against entry of pests.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions