JFS Meatshop
106 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General
11 inspections
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- May- 12 - Employee observed washing hands in prep sink, employees must wash hands in designated handwashing stations. Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
- 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?
- Food safety record documents observed to be filled out; however they are observed to be forged.
- 20. Do food handlers at the facility have adequate food safety training?
- All full time staff will require additional food safety training.PHI will send a link to this course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Duck eggs stored at room temperature measured 19C. Ensure duck eggs are stored at or below 7C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.March 18- Staff were observed cutting meat and then going unto the cooler without removing gloves or washing hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Duck eggs stored at room temperature measured 19C. Ensure duck eggs are stored at or below 7C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Employees must change their gloves, and wash their hands between different task, such as going to the walk-in-cooler and cutting meat. Or handling money and cutting meat, etc.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Do not store any food or meat items on the floor.Remove all food items off the floor in the walk-in-cooler or freezer and store on pallets or shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat cutter, meat grinder and, cutting boards must be clean and sanitzed every 4 hours, or before cutting different species of meat. Do not let meat debris sit inside the grinder, and meat cutter.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch areas such as cooler handles, walk-in-cooler door handles, counters, weight scale require more frequent cleaning and sanitizing and a deep clean, including areas not routinely being cleaned such as the top of the paper towel dispensers, in the groove panels of the sliding doors of the prep cooler.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Some of the meat packages in display coolers were not labelled.- Labelled all the meat products with name, contact information and lot number (to track back the package to its original source)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Duck balut (120) were stored at 18C on the shelf for sale.-The duck balut were discarded during inspection, Keep the potentially hazardous food at or below 4C during storage and transportation. Please note that: Shelled eggs can be stored at 7C, but balut has to be at or below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The hand washing sink by dishwashing sink was blocked with big plastic bin.- Keep the hand washing sink clear.2. The hand washing sink by the scale does not have cold water available.- Repair the sink
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A few walls (newly installed walkin cooler) in the facility missing base boards.- Install base boards.2. Electric outlets cover plate by the walkin cooler door was missing. - Install electric outlet cover plate. 3. Wooden pallets were made up of raw wood.- The wooden pallet used in the facility must be smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor in walk-in cooler appeared to be dirty and has blood spilled on the floor.- Keep the floor clean- Organize the products in the walk-in cooler.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The cutting tables have a build up of food debris. Ensure these are cleaned/sanitized well after each use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *ONGOING VIOLATION*Several meat products (legs, rib racks, etc) are stored directly on shelves, in contact with cooler walls, or placed directly on boxes. Several of these meat products were also uncovered.-Ensure all meat products are stored in bins/plastic and are not in direct contact with shelving, cooler or other boxes.- Keep all the food/meat products covered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were mass amounts of raw meat products out at room temperature (ribs, ground meat, blood products, pork shoulder, etc.). Ensure only what is being cut is taken out. Anything finished needs to be in the cooler. Smaller amounts can be taken out to cut but large quantities must stay in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink by the two compartment sink did not have soap and was crusted over. Ensure this is maintained and filled with soap at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink by the two-compartment sink was blocked during inspection. Keep the hand washing sink clear for hand washing.
- 15. Is the facility free of a pest infestation?
- Heavy mouse infestation throughout walk in cooler, behind freezers/stand up cooler on store floor, in old equipment storage on store floor. Only one mouse trap was observed onsite. Ensure these areas are cleaned and sanitized. Contract a pest control company to set up traps and provide advice on control measures/monitoring. Provide report to inspector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A small wooden stool placed below the meat grinder was in disrepair and absorbent to moisture. -Replace or repair the stool so that the surface is smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There is a bulk storage of equipment on the shop floor. Ensure this is removed as it encourages pest harborage.2. Build up of debris on the floors around table legs, bottom of equipment, and hard to reach areas of the floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The meat containers and carcasses were not covered, and carcasses were touching the cooler walls.- Keep all the food/meat products covered.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink by the two-compartment sink was blocked during inspection. Keep the hand washing sink clear for hand washing.
- 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 facility has raw wood pallets to keep the food above the floor.Paint/seal the raw wood pallets so that they are smooth, impervious, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A small wooden stool placed below the meat grinder was in disrepair and absorbent to moisture. -Replace or repair the stool so that the surface is smooth, impervious to moisture and easily cleanable.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions