Skip to content
Loading map…

Johnny's Sausage & Meats Ltd.

5407 50 Street Grimshaw AB T0H 1W0 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records are not up to date.Ensure all sanitation records are up to date.
  2. Risk Management Inspection

    1 infraction

    • 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 flooring in the entrance to the Custom Freezer is damaged. Repair or replace the flooring on the ramp.Jan 28 2025 - Owner indicated that the ramp is being fabricated at a local shop and should be installed within a week.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Racks of sausages had been moved from the rack normally used for storage and laid on the floor. Although the racks keep the product off the floor it is still too close for long term storage. Discussed importance of keeping product at least 6 inches off the floor. Staff put the racks up on dunnage racks during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not supplying sanitizer in the rinse cycle. Have the unit serviced. Until the dishwasher is working properly all dishes. utensils and equipment must be sanitized in 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?
      • The flooring in the entrance to the Custom Freezer is damaged. Repair or replace the flooring on the ramp.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no measurable sanitizer in the dishwasher rinse cycle. The operator changed sanitizer and primed the machine so chlorine concentrations were adequate in the rinse cycle before the end of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large section of epoxy flooring that has lifted leaving bare concrete exposed. No food debris or accumulation was noted in the area and the operator is in planning with the flooring contractor to have the area repaired. As this will require a complete shut down of a significant portion of the butcher shop, and the operator has been able to keep it clean, a 6 month timeframe for completion has been allowed.