Johnny's Fresh Meat's & Deli
10-190 Hollywood Rd Kelowna BC V1X 3S9 · Meat Processing - Food Processing
6 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cooked pasta and some RTE food items were stored below raw meat product in the walk-in cooler. Operator agrees to reorganize the walk-in cooler and ensure all raw meat products is stored below/away from ready-to-eat food.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Debris observed amongst the clean equipment and containers stored on the bottom shelf off the ground, by the vacuum packaging machine. Operator agrees to use totes to store clean utensils under the prep table to prevent cross-contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Door access to the washroom is in direct access to the meat cutting area. The door was noted closed at the time of inspection. Operator agrees to ensure door is kept closed at all times and a sign is posted at the door. Operator advises that self-closing hinges will also be installed. Update the EHO once the self-closing hardware is installed on the washroom door.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths observed stored on cutting boards. Wet cloths can accumulate food debris and may allow the growth of pathogens which can cross-contaminate the food contact surfaces. CDI- Ensure wiping cloths are stored in an adequate sanitizing solution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ensure to install a self-closing door for the washroom located in the kitchen area.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No handwashing station was observed in the food processing area. Install a handwashing station, and ensure it is equipped with hot and cold running water, liquid soap in a dispenser, and paper towel for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Open display cooler noted at 9 degrees 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): QUATs sanitizer test strips not available at the time of inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Several flies noted in the premise.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer noted at 50 ppm. Sanitizer is pre-mixed at two stations on the premise. Both stations were tested and found to be at 100 ppm QUATs or less. Bleach sanitizer will be used in the interim for sanitizing equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers are required for all of the coolers
- FR1.1 - Are proper curing procedures followed?
- Observation(s): Using 7 ounces of cure per 25 pounds. No record of percent of nitrates in the curing salt to determine if below 200 ppm.
- FR1.1A - Nitrite calculations must be available for all products.
- FR1.1D - Fermented meat product must contain a minimum nitrate level of 100 ppm.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO will send a template
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO will send a template
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?