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Hirsche Fraser Meats

4 - 34 Southridge Drive Okotoks AB T1S 2G5 · Food - General

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired. **Obtain new test strips.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom shelving in the walk in cooler (located adjacent to the walk in cooler door closest to the entrance into the main kitchen) was observed to be broken and cracked. **Replace.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of cure were stored directly on the ground in the upstairs dry storage area. **Ensure bags are stored at least 6 inches off the ground. Open bagged should be located in pest proof bins with a lid.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired. **Obtain new test strips.***OUTSTANDING.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap between the two back doors near the bottom. Sunlight was observed to be penetrating through the gap. **Seal any gaps to prevent the entry of weather/ and or pests.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom shelving in the walk in cooler (located adjacent to the walk in cooler door closest to the entrance into the main kitchen) was observed to be broken and cracked. **Replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.***STILL OUTSTANDING.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer concentration was above 500 ppm which is too strong. **Ensure QUATs sanitizer concentration is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of cure were stored directly on the ground in the upstairs dry storage area. **Ensure bags are stored at least 6 inches off the ground. Open bagged should be located in pest proof bins with a lid.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired. **Obtain new test strips.***OUTSTANDING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for the hand washing station was not in the dispenser. **Ensure paper towel is in the dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap between the two back doors near the bottom. Sunlight was observed to be penetrating through the gap. **Seal any gaps to prevent the entry of weather/ and or pests.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom shelving in the walk in cooler (located adjacent to the walk in cooler door closest to the entrance into the main kitchen) was observed to be broken and cracked. **Replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.***STILL OUTSTANDING.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of QUATs sanitizer was measured at 100 ppm concentration.**Ensure QUATs sanitizer is maintained at 200 ppm concentration. ***CORRECTED DURING THE INSPECTION.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff indicated that the thermometer for the smoker unit was calibrated less than once per month. No records of thermometer calibration could be identified onsite. An accurate probe thermometer is essential for ensuring safe ready-to-eat meat products. Confirm the required frequency of calibration as stated by the thermometer's manufacturer. Maintain a record of when this thermometer is calibrated and by who to maintain accuracy of temperature controls. *Provide records of previous & next scheduled calibration, and a frequency of calibration as recommended by manufacturer.**STILL OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired. **Obtain new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap between the two back doors near the bottom. Sunlight was observed to be penetrating through the gap. **Seal any gaps to prevent the entry of weather/ and or pests.***OUTSTANDING.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.***STILL OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the shelving in the walk in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation schedule was not available for review during inspection. Ongoing concerns regarding cleaning warrant the need for written cleaning records. Prepare and provide a copy of a written sanitation plan for this facility, including daily, weekly, and monthly cleaning tasks. ***STILL OUTSTANDING.
  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff indicated that the thermometer for the smoker unit was calibrated less than once per month. No records of thermometer calibration could be identified onsite. An accurate probe thermometer is essential for ensuring safe ready-to-eat meat products. Confirm the required frequency of calibration as stated by the thermometer's manufacturer. Maintain a record of when this thermometer is calibrated and by who to maintain accuracy of temperature controls. *Provide records of previous & next scheduled calibration, and a frequency of calibration as recommended by manufacturer.**STILL OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips were expired (2021). **Obtain new test strips. ***CORRECTED DURING THE INSPECTION.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap between the two back doors near the bottom. Sunlight was observed to be penetrating through the gap. **Seal any gaps to prevent the entry of weather/ and or pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.***STILL OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation schedule was not available for review during inspection. Ongoing concerns regarding cleaning warrant the need for written cleaning records. Prepare and provide a copy of a written sanitation plan for this facility, including daily, weekly, and monthly cleaning tasks. ***STILL OUTSTANDING.
  6. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff indicated that the thermometer for the smoker unit was calibrated less than once per month. No records of thermometer calibration could be identified onsite. An accurate probe thermometer is essential for ensuring safe ready-to-eat meat products. Confirm the required frequency of calibration as stated by the thermometer's manufacturer. Maintain a record of when this thermometer is calibrated and by who to maintain accuracy of temperature controls. *Provide records of previous & next scheduled calibration, and a frequency of calibration as recommended by manufacturer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard was observed throughout the facility as shelving lining material, with many pieces visibly contaminated. This is absorbent and prone to contamination, especially when dealing with raw meats.Remove cardboard from shelving and work surfaces in processing room. *Cardboard should also be removed from shelving in the coolers and freezers, to ensure these surfaces can be cleaned as needed2) Some of the wrapped meats in the large display freezer were observed to be stored directly on the floor. Ensure that any foods for human consumption are stored off the floor. *Recommend additional low-floor shelving/dunnage to keep products in absorbent containers (paper, cardboard) protected from potential contamination. Dog food does not need to be stored off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation schedule was not available for review during inspection. Ongoing concerns regarding cleaning warrant the need for written cleaning records. Prepare and provide a copy of a written sanitation plan for this facility, including daily, weekly, and monthly cleaning tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the walk-in cooler had a build-up of congealed blood and debris on the floors and shelving used for food storage.Clean indicated area.
  7. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff indicated that the thermometer for the smoker unit was calibrated less than once per month. No records of thermometer calibration could be identified onsite. An accurate probe thermometer is essential for ensuring safe ready-to-eat meat products. Confirm the required frequency of calibration as stated by the thermometer's manufacturer. Maintain a record of when this thermometer is calibrated and by who to maintain accuracy of temperature controls. *Provide records of previous & next scheduled calibration, and a frequency of calibration as recommended by manufacturer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard was observed throughout the facility as shelving lining material, with many pieces visibly contaminated. This is absorbent and prone to contamination, especially when dealing with raw meats.Remove cardboard from shelving and work surfaces in processing room. *Cardboard should also be removed from shelving in the coolers and freezers, to ensure these surfaces can be cleaned as needed2) Some of the wrapped meats in the large display freezer were observed to be stored directly on the floor. Ensure that any foods for human consumption are stored off the floor. *Recommend additional low-floor shelving/dunnage to keep products in absorbent containers (paper, cardboard) protected from potential contamination. Dog food does not need to be stored off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The newly installed hand sink did not have available paper towel in the vicinity of the hand wash sink.Provide hand wash supplies within the vicinity of the hand wash sink. *Recommend a temporary paper towel dispenser until installation of permanent dispenser is in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the walk-in cooler had a build-up of congealed blood and debris on the floors and shelving used for food storage.Clean indicated area.
  8. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff indicated that the thermometer for the smoker unit was calibrated less than once per month. No records of thermometer calibration could be identified onsite. An accurate probe thermometer is essential for ensuring safe ready-to-eat meat products. Confirm the required frequency of calibration as stated by the thermometer's manufacturer. Maintain a record of when this thermometer is calibrated and by who to maintain accuracy of temperature controls. *Provide records of previous & next scheduled calibration, and a frequency of calibration as recommended by manufacturer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard was observed throughout the facility as shelving lining material, with many pieces visibly contaminated. This is absorbent and prone to contamination, especially when dealing with raw meats.Remove cardboard from shelving and work surfaces in processing room. *Cardboard should also be removed from shelving in the coolers and freezers, to ensure these surfaces can be cleaned as needed2) Some of the wrapped meats in the large display freezer were observed to be stored directly on the floor. Ensure that any foods for human consumption are stored off the floor. *Recommend additional low-floor shelving/dunnage to keep products in absorbent containers (paper, cardboard) protected from potential contamination. Dog food does not need to be stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the display island cooler was measured at a temperature around 10C. The digital display of the cooler indicated a temperature of 61F (~16C). Staff indicated that the cooler had not been turned on that morning due to product being removed from the cooler the day before. Cooler temperature reached a satisfactory level after being turned on by staff. The cooler used to store jerky products was measured at 8C, confirmed by the internal thermometer. Because the water activity of these products has not been verified, they must be stored at temperatures of 4C or lower. Temperature of cooler was adjusted during inspection to lower temperature. Continue to monitor this cooler to ensure satisfactory holding temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The newly installed hand sink did not have available hand wash supplies (liquid soap and single-use towels in suitable dispensers). Provide hand wash supplies within the vicinity of the hand wash sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted in the facility expired in 2018. Post the most recent food handling permit available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back of the walk-in cooler had a build-up of congealed blood and debris on the floors and shelving used for food storage.Clean indicated area.2) The cutting board mounted on the left-most compartment sink appeared heavily stained, with black and brown areas on potential work surfaces. Thououghly clean the cutting board to render the surface sanitary for food handling. A deep scour and/or resurfacing of this board may be required.
  9. Risk Management Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff indicated that the thermometer for the smoker unit was calibrated less than once per month. No records of thermometer calibration could be identified onsite. An accurate probe thermometer is essential for ensuring safe ready-to-eat meat products. Confirm the required frequency of calibration as stated by the thermometer's manufacturer. Maintain a record of when this thermometer is calibrated and by who to maintain accuracy of temperature controls. *Provide records of previous & next scheduled calibration, and a frequency of calibration as recommended by manufacturer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard was observed throughout the facility as shelving lining material, with many pieces visibly contaminated. This is absorbent and prone to contamination, especially when dealing with raw meats.Remove cardboard from shelving and work surfaces in processing room. *Cardboard should also be removed from shelving in the coolers and freezers, to ensure these surfaces can be cleaned as needed2) Some of the wrapped meats in the large display freezer were observed to be stored directly on the floor. Ensure that any foods for human consumption are stored off the floor. *Recommend additional low-floor shelving/dunnage to keep products in absorbent containers (paper, cardboard) protected from potential contamination. Dog food does not need to be stored off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Based on the level of food handling at this facility, a dedicated hand wash basin must be accessible to food handlers at all times. The only sink compartments available are also being used for washing food equipment.Make plans to have a separate hand wash sink installed in the meat processing area, and ensure it has access to necessary hand wash supplies (liquid soap and paper towel). *Installation planned for January
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A significant gap is present between the bottom of the double-doors at the back of the facility, creating a potential entryway for pests. Repair gap and/or install weatherstripping to prevent pest entry. *Repair planned for January
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted in the facility expired in 2018. Post the most recent food handling permit available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor coving along the wall in several parts of the main processing room was observed to be damaged, creating surfaces not smooth nor easily cleanable. Damage also presents a potential for water infiltration. Repair coving to ensure full cleaning and sanitizing of all meat processor facility surfaces. *Repair planned for January
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall directly below cleaning hose had water damage. Staff indicated that wall was to be replaced with a puck board material.Please provide a timeline for wall repair/replacement. *Repair planned for January
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. *Staff indicate part may not actually be on order, or the status of the order is unknown. Install new cooler door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More regular/frequent cleaning is needed in the smoking rack storage area, and the smoking racks themselves.
  10. Monitoring Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff indicated that the thermometer for the smoker unit was calibrated less than once per month. No records of thermometer calibration could be identified onsite. An accurate probe thermometer is essential for ensuring safe ready-to-eat meat products. Confirm the required frequency of calibration as stated by the thermometer's manufacturer. Maintain a record of when this thermometer is calibrated and by who to maintain accuracy of temperature controls.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard was observed throughout the facility as shelving lining material, with many pieces visibly contaminated. This is absorbent and prone to contamination, especially when dealing with raw meats.Remove cardboard from shelving and work surfaces in processing room. 2) Some of the wrapped meats in the large display freezer were observed to be stored directly on the floor. Ensure that any foods for human consumption are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole chickens and boxes of beef product were observed being thawed at room temperature. Chicken was probed at an internal temperature of 9.1C.Chicken was immediately processed during inspection by a food handler, while the beef was placed into the cooler. Thawing shall only be done under either cold running water or in a cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Based on the level of food handling at this facility, a dedicated hand wash basin must be accessible to food handlers at all times. The only sink compartments available are also being used for washing food equipment.Make plans to have a separate hand wash sink installed in the meat processing area, and ensure it has access to necessary hand wash supplies (liquid soap and paper towel).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A significant gap is present between the bottom of the double-doors at the back of the facility, creating a potential entryway for pests. Repair gap and/or install weatherstripping to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted in the facility expired in 2018. Post the most recent food handling permit available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor coving along the wall in several parts of the main processing room was observed to be damaged, creating surfaces not smooth nor easily cleanable. Damage also presents a potential for water infiltration. Repair coving to ensure full cleaning and sanitizing of all meat processor facility surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall directly below cleaning hose had water damage. Staff indicated that wall was to be replaced with a puck board material.Please provide a timeline for wall repair/replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a missing pane on the black middle sliding cooler in the front area. Cardboard was used as a temporary cover. Operator noted that the new part is on order. Temperatures were satisfactory. **Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More regular/frequent cleaning is needed in the smoking rack storage area, and the smoking racks themselves.