J2 Ranch Meats
8943 J2 Ranch Rd Canal Flats BC V0B 1B0 · 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): 1. One of the counter tops is worn and damaged in some areas and should be repaired/replaced to be smooth, durable, impervious and easy to clean, preferably light in colour. 2. Both upright freezers require defrosting. Ensure to discard any foods that are unfit for sale. 3. Flooring in room with smoker requires finishing to be smooth, durable, impervious, easy to clean and preferably light in colour. 4. Prep room requires a thorough cleaning. Ensure to clean cabinet interiors and doors, counters, walls, flooring and equipment prior to using.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. One of the counter tops is worn and damaged in some areas and should be repaired/replaced to be smooth, durable, impervious and easy to clean, preferably light in colour. 2. Both upright freezers require defrosting. Ensure to discard any foods that are unfit for sale. 3. Flooring in room with smoker requires finishing to be smooth, durable, impervious, easy to clean and preferably light in colour.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide soap from a dispenser at each handwashing sink within facility to help facilitate proper handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): One of the counter tops is worn and lifting and should be repaired/replaced to be smooth, durable, impervious and easy to clean.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide soap and paper towel from dispenser at each handwashing sink within facility.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions