Gary's European Sausage & Deli
10-750 Fortune Dr Kamloops BC V2B 2L2 · Meat Processing - Food Processing
9 inspections
- Monitoring
6 infractions
- FRTE1.1 Are proper curing procedures followed?
- Observation(s): nitrite calculations are not incorporated in the facility's Food Safety Plan; (W. Supercure product does not have % of sodium nitrite on the package label) EHO cannot perform nitrite calculations due to missing values ( weight of emulsion and weight of sodium nitrite)
- FRTE1.1A Nitrite calculations must be available for all products.
- FRTE1.1B The nitrate level must be at or below 120 ppm for side bacon.
- FRTE1.1C For products other than side bacon, the nitrate level must be at or below 200 ppm.
- FRTE1.1D Fermented meat product must contain a minimum nitrate level of 100 ppm and a minimum salt concentration of 2.5%.
- FRTE1.2 Are proper cooking and cooling procedures followed?
- Observation(s): Records for actual times and temperatures for each batch of product that is processed are not maintained in the facility MauerAtmos Titan computer and Mauer EB1 computer show the temperature after the smoking process is completed but does not produce a log ( and values are not saved for record-keeping/verification).
- FRTE1.2A Meat products must receive an adequate time/temperature treatment.
- FRTE1.2B Final cook temperatures must be verified with an accurate thermometer.
- FRTE1.2C Products must be cooled from 60 °C (140 °F) to 20 °C (68 °F) in two hours; 20 °C (68 °F) to 4 °C (40 °F) in four hours or other approved time frames for that product.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): the grilles for the fan box in the walk in cooler ( "sausage" cooler) are coated with mould/mildew and needs to be wiped clean washed and sanitized utensils or food contact surfaces must be air-dried before putting away into storage bins ( don't line the bins with terry cloth towels to prevent re-contaminating sanitized food contact surfaces)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): operator to order new knives or remove the duct tape on the handles of some knives to ensure surfaces are thoroughly washed, sanitized, and air dried before re-use
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff lavatory is not supplied with single-service product for drying hands
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation procedures are not maintained on site at time of inspection. Please use the Food Processor Sanitation Plan ( templates available thru the Ministry website and can be emailed by EHO) Operator to use checklists to ensure cleaning and sanitizing tasks are completed as stated on the Sanitation Plan
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- FRTE1.1 Are proper curing procedures followed?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No sanitizer test strips present at the time of inspection. Bleach container observed in the processing area and QUAT sanitizer bottle in the deli area without appropriate test strips for monitoring of concentrations. Corrective Action: • Ensure appropriate chemical sanitizer test strips are available on site for staff to monitor the concentrations of the sanitizers. Monitor and log concentrations daily in the template provided.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Wood slab at the base of the rear exit door had gaps around it. There is potential for pest entry. Corrective Action: • Install a door sweep under the rear exit and ensure a tight seal.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Meat residue observed on (1) a meat hand saw (hanging next to the knifes) and (2) "Biro" meat saw (Model 34;Serial #5197). Raw meat residue on equipment stored at room temperature is a health hazard as the disease-causing bacteria present in the meat can grow exponentially and result in cross-contamination. Corrective Action: • Ensure all surfaces, equipment, and instruments used for meat processing are thoroughly cleaned and sanitized (minimum 100 ppm chlorine solution - combine 1/2 teaspoon of bleach per 1 L of water) every 2 hours at room temperature when in use. Ensure the equipment is left in a sanitary condition at the end of the day.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • (1) Meat stored inside BRUTE Rubbermaid commercial bins (grey) that are not intended for food storage. • (2) Rag observed in direct contact with meat soaked inside a solution inside the walk-in cooler. Rags are absorbent material and should not be in direct contact with food as they cannot be adequately cleaned and sanitized. Corrective Actions: • (1) Ensure all meat/ food items are stored in food grade containers. • (2) Remove the noted rag from inside the raw meat container. Only use non-absorbent and easy to clean material.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Two sets of two-compartment sinks ( S/S industrial size) are available in the premises-one of the basins should be designated for Hand Washing purposes and supplied with dispensers for liquid soap and single service towels
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): It was discussed at the time of the inspection: - The operator is in the process of installing a new set of lights (LED) as well as changing the ceiling tiles now that the smoke control is in place. In the past the smoke generated by the meat smoker was accumulating on surfaces. - Also, it is planned for a shelving adjacent to the sausage stuffing area to be installed to accommodate labelling supplies. Please contact our office once the projects are completed
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Four compartment sink is available for various tasks, as well as for washing hands when working within the meat processing facility. Ensure that the area has hand soap and single use paper towels at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Discussed to purchase thermometers to be able to monitor, with accuracy, ambient refrigeration temperatures. All units had ambient temperatures within limits outlined in the Food Premises Regulation. Just a note, thawing needs to be done under refrigeration temperatures or under the trickling cold water.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward for a review and an approval.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please forward for a review and an approval.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Refrigeration units did not have working, accurate, internal thermometers. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Units measured at or below 4C at the time of inspection.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer (bleach) was too strong. Operator stated that a 1:1 bleach:water solution is being used - CDI. Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. An open can was being used to store pickles in the walk-in cooler. Use food-grade containers to store foods. Do not use the opened metal container for food storage. The metals in the can (when opened) can potentially leach into products. 2. Fans had a build-up of debris and dust in the "right" walk-in cooler. Ensure that the fans are regularly cleaned to prevent dust and debris from contaminating foods.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Changes to cure addition processes have been made. Food Safety Plan needs to be updated to reflect changes. Ensure that the Food Safety Plan is up-to-date to reflect the current menu and proper practices that ensure food safety. Submit a copy to the Health Unit for review. 2. Temperature logs are not being maintained for refrigeration units. Ensure that temperatures of all refrigeration units and cook processes are being checked and recorded at least twice daily. Take corrective actions as necessary.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.7 - Food processing operators must have their food safety plan approved by the health officer.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 0.23 - Other than for side bacon is nitrate level at or below 200ppm?
- Observation(s): nitrate level is 296 ppm
- 0.23 - Other than for side bacon is nitrate level at or below 200ppm?