Frank's Custom Meats
4297 Hwy 97 Lac la Hache BC V0K 1T0 · Meat Processing - Food Processing
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: When entering the facility a dog was noted in the facility. Corrective Actions: Ensure the facility remains free of live animals at all times.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2: The facility has a low to moderate fly population. Corrective Action: Apply pest control practices to reduce the number of flies within the facility. If possible utilize sticky traps in areas that will not contaminate food items.
- F2.2C The premises must be maintained free of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Handwashing sink had no paper towel. Corrective Action: Ensure handwashing sinks are adeqautly supplied with a single service drying product at all times.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Still require copies of SOP for all the RTE products produced
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Please provide plan for an expansion for a review. During the hunting season, the flow of food and proper separation can be challenging.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward your Food Safety Plan for a review. Template will be provided for a reference.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walls around the second smoker need to be finished (surfaces need to be smooth, impervious, and easy to clean). Walls throughout the facility need to be cleaned, however, better exhaust should be in place which will help with smoke products accumulation indoors. Light fixtures need to be repaired (shutter proof cover). Smoker has accumulated chimney tar which needs to be cleaned to avoid fire hazard and accumulation on the product. Deep cleaning throughout the facility needs to be done.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
6 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Faucet needs to be available in order to properly manually dish wash.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Garbage bags being used to cover food products.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing is not available, currently has hose attachments to the faucet. The faucet must be available to to properly wash hands.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provided hard copies of the food safety plan template and work book
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provided hard copies of the sanitation plan template and work book.
- Monitoring
2 infractions
- 0.16 - Are cooling processes done in a manner that prevents cross-contamination?
- Observation(s): There is not a designated cooling container used only for the purpose of cooling ready to eat products
- 0.23 - Other than for side bacon is nitrate level at or below 200ppm?
- Observation(s): Product manufactured with 229 ppm NO2 Reformulated to ~187ppm
- 0.16 - Are cooling processes done in a manner that prevents cross-contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions