Franz Laffer Custom Meatcutting
Horsefly-Quesnel Lake Rd Horsefly BC V0L · Meat Processing - Food Processing
9 inspections
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility is supplied with water from the Franz Laffer Custom Meatcutting Stand Alone Water System. Filtration and UV treatment are in place, chlorination required to remove Boil Water notice. Water used for sanitation of food premises only. Facility is on a Boil Water Notice.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Previous inspector noted this system is drawing from surface water. Routine sampling not currently being done. Filtration and UV are in place, but chlorination would be required as well since this is a surface water source.
- F1.4B Water supplied to the facility must be potable.
- F1.7 Are foods protected from contamination?
- Observation(s): Operator stated that equipment and food contact surfaces used for meat cutting are washed down at the end of each day, and sanitized maybe once every 2-3 months. These surfaces are at risk of bacterial contamination, which can lead to foodborne illnesses. Therefore, they require sanitizing. The health risk is significant. Infrequent sanitization can lead to the buildup of bacteria, including harmful ones like Salmonella, E. coli or Listeria (as was the case in the Maple Leaf Foods outbreak in 2008).
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed cutting boards with deep cuts and food debris / dirt trapped in these openings. When cutting boards are too damaged and no longer capable of being cleaned and sanitized properly, please discard. Additionally, wood shelving observed. Wood can absorb moisture, making it difficult to clean and sanitize effectively. This can lead to bacterial growth. Smooth, durable, easy to clean surface preferred. F2.5G: Foods stored on the ground in walk-in cooler more susceptible to contamination like dirt, dust, and bacteria. Also blocks proper cleaning and maintenance of the floor.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station must have soap and paper towel located nearby to allow for proper handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The BC Drinking Water Act and its Regulation regulate this type of facility and potable water is a requirement. Even though operator is sourcing water from commercial source for sausage making purposes, this can only be a temporary solution. Operator explained that due to the covid situation, the plumber who is supposed to assist them in the upgrading of the water treatment system is not available, but a Construction Permit Application is being planned to be submitted to Interior Health for approval. The last water sample submitted from this facility was on 15-Jun-2020 and was acceptable. Filtration and UV are in place (UV needs upgrading), as well chlorination will be required for the surface water source.
- F1.4B Water supplied to the facility must be potable.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Please ensure that all surfaces within walk-in cooler are smooth, impervious, and easy to clean.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
5 infractions
- FR1.1 - Are proper curing procedures followed?
- Observation(s): At the time of the inspection it was established that various amounts of cure are used (15g, 20g, 23g) per 1 kg of raw meat. Product specification shows 6.4% sodium nitrite concentration. If that is correct information, nitrite concentration would amount to 960 ppm and up. Maximum allowable concentration can not exceed 200 ppm. Please revisit your formulation and forward it for the review.
- FR1.1A - Nitrite calculations must be available for all products.
- FR1.1B - The nitrate level must be at or below 120 ppm for side bacon.
- FR1.1C - For products other than side bacon, the nitrate level must be at or below 200 ppm.
- FR1.1D - Fermented meat product must contain a minimum nitrate level of 100 ppm.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Signs of pest presence within the dry storage area. Food needs to be kept in enclosed containers. If the food was exposed to pests, it needs to be discarded. Dry storage needs to be kept in an organized manner. Also, discussed at the time of the inspection to look into outsourcing an electric fly zapper to control fly population.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Facility needs to be deep cleaned, cutting boards need to be deep cleaned and resurfaced (especially if the facility is used for large event food preparation), walk-in cooler needs deep cleaning. All surfaces in the walk-in cooler need to be smooth, impervious, and easy to clean.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward your Food Safety Plan. Template provided.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please forward your Sanitation Plan. Template provided.
- FR1.1 - Are proper curing procedures followed?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 0.11 - Is there adequate segregation between inspected and uninspected carcasses?
- Observation(s): Inspected beef carcasses are stored in same cooler with game carcasses with no physical barrier in place such as cloth or plastic sheeting.
- 0.12 - Is there adequate segregation between carcasses from different species?
- Observation(s): Deer and moose carcasses stored in same cooler up against each other.
- 0.11 - Is there adequate segregation between inspected and uninspected carcasses?