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Five Points Quality Meats

6-2670 Enterprise Way Kelowna BC V1X 4J7 · Meat Processing - Food Processing

2 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As per previous inspection reports by Bryn and this recent inspection: Please repair/replace flooring tiles improperly installed on the floor in the area near the hand sink and grease interceptor to provide for a flooring surface that is cleanable, smooth, durable, non-slip and tight fitting.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station that is designated for hand washing purposes based on the approved floor plans has a faucet lever missing. Ensure that this is fixed so that hot and cold running water can be supplied properly.
  2. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The main processing room hand washing sink was not working at the time of inspection (ie. broken hot and cold faucet handles). As discussed, please repair and provide a functioning handwashing sink within the processing room with hot and cold running water and stocked liquid soap/paper towel dispensers. Complete prior to re-opening. Please also ensure that the staff bathroom hand sink is also supplied with paper towel in the dispenser.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a build up of grease/organics/filth on and within most equipment, floors, storage areas/shelving, under equipment, etc. Improvements in general sanitation are required in order meet minimum levels of sanitation to support safe operation of a food premises. As discussed, please complete a thorough cleaning of the kitchen, food storage containers, floors, equipment and storage areas, as well as, inside refrigerators and freezers. Please also provide additional separation between raw meat (animal carcases/processed raw meat) and ready to eat food (ie. peperoni/sausages) inside the walk-in refrigerator and freezer that were observed in too close proximity at the time of site inspection.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The 2-compartment warewashing sink faucet spout was missing rendering the faucet unusable. It is also noted that a separate plastic sink compartment on casters serving as the "sanitize" step for warewashing procedures was cluttered and likely not in use. This plastic basin is also not set up to be functional (no faucet/not plumbed in place) and does not meet industry standards for standard warewashing processes (ie. wash-rinse-sanitize). As an interrim measure, please repair the 2-compartment sink faucet to enable warewashing of equipment and food storage bins. Please complete prior to reopening. As discussed, please also work on providing a plan for replacing the 2-compartment sink with an industry standard stainless steel 3-compartment sink with each basin large enough to support washing of large bins, etc. Please improve general sanitation and condition of equipment, counters/cutting boards, etc to ensure that foods are protected from contamination. Please re-surface the one cutting board observed with deep grooves.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build up of grease/organics/filth on and within most equipment, floors, storage areas/shelving, under equipment, etc. Improvements in general sanitation are required in order meet minimum levels of sanitation to support safe and sanitary operation of a food premises. As discussed, please complete a thorough cleaning of the kitchen/processing area, food storage containers, shelving, floors, equipment, storage areas, as well as, inside refrigerators and freezers. Please complete cleaning and improvements in facility sanitation prior to re-opening.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As per section F1.5, please ensure that handwashing sinks are functional/available for use at all times during operation and stocked with liquid soap and paper towel.