Interior Cut Rite
2741 Tranquille Rd Kamloops BC V2B 7Y3 · Meat Processing - Food Processing
9 inspections
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): cooling log was being used for recording final cooked temperatures and the methods for tracking of cooling down times was not in keeping with established standard of generic food safety plans ( 60°C-20 and 20-4°C), or the specialized alternate cooling methods for processed meats.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): less than 200 ppm Quat ammonia in the solution that is produced by the mixing/dispensing mounted over the two compartment sink ( Ecolab system)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sausage walk in cooler was at 7°C ; cutting room was being maintained at 10°C, walk in cooler for hanging carcasses was being maintained at 4-5°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sausage cooler needs a thermometer
- 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): trays were washed by employee but the sequence for proper warewashing (wash-rinse-sanitize and air dry )were not being followed; Suggested to operator to post the sign, "Three sink Dishwashing Method" by the ware washing sink to remind employees to observe proper sequence when washing/sanitizing food contact surfaces
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grille for the fan inside the walk in cooler ( sausage) has a build up of dust/grime which needs to be wiped clean.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- 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?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Two types of chemicals are being used for sanitizing/disinfecting in the premises: Hydrogen Peroxide ( Avmore Ecopure EP50) and Ecolab multi quat- Operator must procure test strips for both chemicals
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Avmor chemical is expired ( information on the bottle says EXP 2019/11); Ecolab Peroxide Test Strip shows 0 ppm in solution ( manually mixed, diluted from the bottle in the two compartment warewashing sink)
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): WI freezer #2 at -12°C ( other freezers checked were WI /walk in #1 and WI# 3)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Spoke with operator - template is to be resent
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Spoke with operator - template is to be resent
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Few rodent droppings noticed in the dry storage area. Food (spices) were kept in enclosed containers preventing pest entry.
- F2.2A - The premises must be maintained free of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template provided.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template provided.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
1 infraction
- 4 - Are proper drying procedures followed?
- Observation(s): Currently verifying shelf stability. Please verify time and temperature for drying non-fermented products
- 4 - Are proper drying procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions