Good Life Meats
181 Guichon Creek Rd Savona BC V0K 2J0 · Meat Processing - Food Processing
4 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): Ice build up noted in the previous inspection remains/has re-formed. This makes the area difficult to clean. Operator notes they have repaired the cause of the leak and will be working to remove the ice.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected During Inspection (CDI): Walk in Cooler was measured at 9-10°C at the time of inspection. During this time the walk in cooler was did not have any food items for the operations in it. Other items that were excess/trims (personal use) were discarded by operator during the inspection. At this time the operator stated that it is slow seasons and operation are slow so operator stated no food will be prepared until the cooler is working. Most items from suppliers come in frozen and will be kept in the working freezer.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ice build up on the floor of the walk in freezer was noted. This makes the area harder to clean but is also a slip hazard. Corrective Action: • Remove the ice build up and clean the area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A few chlorine monitoring test strips were provided by the inspector. Recommend keeping calibration log to evidence that thermometers are reliable.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some surfaces now started showing signs of wear-and-tear; E.g. on flooring the pain has worn off. Raw wood/concrete are porous and need to be coated/sealed to facilitate proper sanitation. Operator has already started looking into solutions.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?