Gwinner's Country Butcher
2230 Thomason Rd Kimberley BC V1A 3L5 · Abattoir – Food Processing
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station was not supplied with paper towel. Item corrected during inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk in cooler fan was dripping at the time of inspection. Ensure that cooler fan is repaired so that drip is not present and cannot drip onto food items.
- 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.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4 - Are proper drying procedures followed?
- Observation(s): Salt meter required to take measurements of proscuitto. Measurement to be taken when the product is removed from refrigeration, prior to drying. Measurements to be recorded.
- 4 - Are proper drying procedures followed?
- Monitoring
1 infraction
- 0.42 - Are non-fermented products dried at a temperature of less than 15°C?
- Observation(s): As discussed, further information is required to assess the 'Italian Prosciutto" making process. A salt meter is needed to be used to probe the middle of the meat (2 - 3 inches) when leaving the refrigerator before drying occurs. Ensure measurements are taken and recorded.
- 0.42 - Are non-fermented products dried at a temperature of less than 15°C?
- Monitoring
1 infraction
- 0.34 - Has the degree/hour limit been met for all products?
- Observation(s): Ensure to calculate the time(in hours) from start of production to the time it reaches ph 5.3 x number of degrees above 15.6'C at which processing occurs ie. Time calculated above (0.33) x number of degrees above 15.6'C at which processing occurs
- 0.34 - Has the degree/hour limit been met for all products?
- Monitoring
0 infractions