Grillers Meats & Eats

3405 30th Ave Vernon BC V1T 2E3 · Meat Processing - Food Processing

9 inspections

1. MonitoringJan 20, 2025

   6 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): TempTale 4 (USB) units in deli display coolers but not verified by staff if working/ monitoring temperatures. The location for monitoring is inaccurate next to condenser fins (colder than the product storage space). *Require NSF (National Sanitation Foundation) accurate thermometers in each refrigeration and freezer unit as redundancy to ensure the storage space temperature matches the compressor unit gauge. *Require an NSF (National Sanitation Foundation) accurate instant read digital probe thermometer to verify processing/correct cook-out temperatures for each batch of product in the smoker. *Require test strips (Quat & Chlorine) to check the sanitizer dispenser is dispensing correct sanitizer strengths, pails of sanitizer & spray bottles are correct strengths.
     • 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.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Reviewed the Clean in Place (CIP) Warewashing Procedures. Staff wash and sanitize meat processing equipment after each task (saw, block, mixer, burger patty, etc.). Reminder to CIP (Clean In Place) and ensure all food preparation areas are washed, rinsed, sanitized, and air dried between tasks and at least every 4 hours. Ensure your Food Processor Sanitation Plan is available and up-to-date. IMPORTANT *However, the 3 compartment sink chemical dispenser is not dispensing sanitizer. This requires scheduled maintenance by a qualified professional and staff monitoring each shift with test strips to ensure correct dispensing strengths.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5G *Open flour bag stored beside the hand sink station is open so potential over-splash from washing hands could cross-contaminate the flour. *Store the flour and other dry food products/ingredients in food grade plastic storage bins with lids. F2.5B *The wall and flooring below the hand sink station & 3 compartment sink has water damage and requires repair so as to be smooth, tight, non-absorbent construction. *Knife rack located at small preparation table area along the short wall (entrance to saw area) should be a typical stainless steel knife rack with guard designed to be easily removed for cleaning & sanitizing. *Ceiling and fans in the walk-in cooler are due for cleaning. F2.5K F2.5A *Shelving above the main processing table is due for cleaning and to be assessed for replacement as it may be rusting. This can allow debris to fall into the products during raw meat production.. Recommend assessing all shelving in the facility for replacement with new stainless steel shelving. F2.5E *Facility due for improved housekeeping and orderliness, to facilitate a good cleaning schedule.
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • 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): The smoke vent ducting has accumulation of smoke grease build-up. Ensure ducting is clear for exhausting the smoke. *Highly recommend a qualified professional assess the smoker exhaust ducting for cleaning or repair/replacement where required, and ensure proper exhausting. This should be part of your maintenance-sanitation plan.
     • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Lack of process procedures and temperature monitoring logs. Note Reminders: EHO will email the Food Processor Food Safety Plan on-line link to documents for completion and submission to the EHO for review and approval.
     • 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.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Lack of scheduled cleaning procedure monitoring and maintenance. Note Reminders: EHO will email the Food Processor Sanitation Plan on-line link to documents for completion and submission to the EHO for review and approval.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • 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.
2. MonitoringNov 23, 2021

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Uncovered raw game meat in the walk-in cooler. Bins stored on top of other bins, where the bottom of the bins are touching the meat. Potential contamination of meat from bottom of bins. Corrective Action: Ensure all bins if meat are covered with lid or plastic wrap. Note: Game is separated from in-store products in the walk-in. Game only processed in back area; in-store products processed in front area. Good.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Meat deli slicer cleaned at the end of the day. Corrective Action: Wash and sanitize meat slicer after each use, or at least every 4 hours. Ensure all food preparations areas are washed, rinsed, sanitized, and air dried between tasks and at least every 4 hours.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
3. MonitoringFeb 26, 2019

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Sausages in a bin seen stacked on top of a garbage bin. This was corrected during inspection. Ensure food equipment is stored in a location where there is less risk of cross contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): *Reoccurring infraction. Not on site at the time of inspection.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): *Reoccurring infraction. Not on site at the time of inspection.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
4. MonitoringMay 9, 2017

   7 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): Probe thermometer
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Thermometer in the display case is broken. 200 gram samples of pepperoni and farmeroni were collected for shelf stability and microbial counts. Sausage rolls are being displayed at room temperature.
   • FR1.2 - Are proper cooking and cooling procedures followed?
     • Observation(s): A probe thermometer that is able to read the internal temperature during smoking is required to ensure adequate cooking temperature with at least the minimum amount of time required
   • FR1.4 - Are proper drying procedures followed?
     • Observation(s): Pepperoni is being kept at room temperature. Do not have any laboratory confirmation that it is shelf stable. Other product kept at room temperature made by other companies need to be kept refrigerated according to its packaging
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Bathroom door does not have a self closing hinge, Unsealed wood palates that have a build up of debris and dirt are stored in the cooler
   • 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?
5. MonitoringApr 24, 2017

   8 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Sausage rolls are being kept at room temperature A thermometer is not available in the cooler display case. This was corrected at the time of inspection Does not have a probe thermometer that can be placed inside the smoker while it is on to monitor time-temperature relationship
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
   • FR1.2 - Are proper cooking and cooling procedures followed?
     • Observation(s): A probe thermometer that is able to read the internal temperature during smoking is required to ensure adequate cooking temperature with at least the minimum amount of time required
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Currently using soap and bleach mixture rinse and air dry. Dispensing unit for sanitizer is hooked up to a cleaner
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Ready to eat beef jerky is being stored under raw meats unprotected This was corrected at the time of inspection Garbage bags are being used to cover meat products. Sausages are being cooled in the sink please use a designated dunk bin or spray them off
     • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Bathroom door is kept open Wall near new hand washing station has exposed drywall Unsealed wood palates that have a build up of debris and dirt are stored in the cooler
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): EHO will send a template
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): EHO will send a template
6. MonitoringJun 17, 2016

   5 infractions

   • 4 - Are proper drying procedures followed?
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): The walk-in cooler has a lot of water on the floor in the back right hand corner. The walls around the hand sink have a build-up of dirt Overall facility is dirty and requires more cleaning. Improper 3-compartment manual washing method
     • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Door was open during the inspection and corrected during inspection. Overall sanitation of the facility can contribute to the harbourage of pests.
     • 14.11 - The premises must be maintained to prevent harbourage of pests.
     • 14.12 - The premises must be protected against entry of pests.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
7. MonitoringMay 12, 2015

   4 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Some sauces labelled "keep refrigerated after opening" stored at room temperature. Corrected during inspection.
   • 4 - Are proper drying procedures followed?
     • Observation(s): Beef jerky sold as shelf stable must be tested to verify shelf stability. Water activity must be analyzed and be 0.85 or less for the product to be considered shelf stable.
   • 7 - Is the premises free from a pest infestation?
     • Observation(s): Droppings in back area near water tank and under wire shelving unit. Areas must be cleaned, gaps sealed (prevent entry).
     • 7.1 - The premises must be maintained free of pests.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Primals in walk in cooler must be covered. Sausage rolls must be covered.
     • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
8. MonitoringNov 7, 2013

   1 infraction

   • 13.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
     • Observation(s): Sauces labeled "keep refrigerated" were being stored at room temperature.
9. MonitoringJan 11, 2013

   0 infractions