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Maher Fresh Halal Meat

101 - 3517 17 Avenue SE Calgary AB T2A 0R5 · Food - General

13 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 violation still exists**No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.
    • 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 baseboards were missing and/or peeling off in some areas, such as Infront mop sink and in washroom. The silicon was not applied properly to the floor wall joints and still have hole.-Install the baseboards and get the holes sealed professionally so the all the walls and joints, floors are smooth and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back entrance area and the area by the mop sink were cluttered with various items. This includes but not limited to empty garbage bins, pop cans, cloths and cardboards. Such conditions may impede proper cleanliness and can harbor pest.- Remove all unnecessary items from the back area immediately.
  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few meat packages in standing freezer were missing labels.- Ensure to label all the packages with product name, facility's contact information.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was found to be empty, missing soap hinders staff's ability to wash hand effectively.- Refill soap dispenser.
    • 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 violation still exists**No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.
    • 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 baseboards were missing and/or peeling off in some areas, such as Infront mop sink and in washroom. The silicon was not applied properly to the floor wall joints and still have hole.-Install the baseboards and get the holes sealed professionally so the all the walls and joints, floors are smooth and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The back entrance area and the area by the mop sink were cluttered with various items. This includes but not limited to empty garbage bins, pop cans, cloths and cardboards. Such conditions may impede proper cleanliness and can harbor pest.- Remove all unnecessary items from the back area immediately.2. The operator could not produce cleaning schedule records during inspection. - All the cleaning schedule for the facility including but not limited to band saw, meat grinder, cooler, freezer and counter tops must be maintained and available in the facility.
  3. Demand Inspection

    3 infractions

    • 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) No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.2) Water stains noted on the ceiling tiles throughout the facility.Assess and repair the roof. Replace water damaged ceiling tiles.
    • 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 baseboards were missing and/or peeling off in some areas, such as Infront mop sink and in washroom. The silicon was not applied properly to the floor wall joints and still have hole.-Install the baseboards and get the holes sealed professionally so the all the walls and joints, floors are smooth and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  4. Risk Management Inspection

    3 infractions

    • 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) No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.2) Water stains noted on the ceiling tiles throughout the facility.Assess and repair the roof. Replace water damaged ceiling tiles.
    • 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 baseboards were missing and/or peeling off in some areas, such as Infront mop sink and in washroom. The silicon was not applied properly to the floor wall joints and still have hole.-Install the baseboards and get the holes sealed professionally so the all the walls and joints, floors are smooth and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Information has been provided that uninspected meat was purchased and sold at the food establishment. Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 15. Is the facility free of a pest infestation?
      • There was a significant cockroach infestation. Dead and live cockroaches were found on all glue boards. Retain the services of a professional pest control company to eliminate the cockroach infestation throughout the food establishment. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment. Provide documentation from the professional pest control company indicating the pest infestation is eliminated.Remove cockroaches and disinfect contaminated surfaces.Eliminate all possible pest entry points.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Live and dead cockroaches were found onsite. 2) Food debris were observed on floor's hard to reach areas and water pooled underneath the two-compartment sink.3) Holes observed in walls and ceilingClean and remove all water and food source for cockroaches. Eliminate any pest entry points.
    • 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) No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.2) Water stains noted on the ceiling tiles throughout the facility.Assess and repair the roof. Replace water damaged ceiling tiles.
    • 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 baseboards were missing and/or peeling off in some areas, such as Infront mop sink and in washroom. The silicon was not applied properly to the floor wall joints and still have hole.-Install the baseboards and get the holes sealed professionally so the all the walls and joints, floors are smooth and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  6. Demand Inspection

    11 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • During recent inspection it was observed that the significant amount of the meat in the chest freezer and standup freezer was missing.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.1) There was whole goat carcass covered with hair and debris found in the walk-in freezer. No federal or provincial stamp on the goat carcass. 2) There were also many boxes and bags of unlabeled and processed meats (goat/lamb) found in the walk-in freezer, stand up freezer and chest freezer. All meats are being held until investigation is completed. Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.Provide a copy of all the receipts/invoices for all meat products from the past 3 months.All stored, prepared, processed and displayed food must be from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Today's Inspection. Dried meat debris was found on the equipment. Previous inspectionThe grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Information has been provided that uninspected meat was purchased and sold at the food establishment. Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Processed goat and lamb were stored in used egg boxes and garbage bags. Store in clean, food grade boxes, containers and bags. 2) Observed a box of charcoal, single burn portable electric stove, tweezer and a metal incense holder in the kitchen. The owner stated that it's for burning incense.Remove incense burning equipment from the kitchen.
    • 15. Is the facility free of a pest infestation?
      • There was a significant cockroach infestation. Dead and live cockroaches were found on all glue boards. Retain the services of a professional pest control company to eliminate the cockroach infestation throughout the food establishment. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment. Provide documentation from the professional pest control company indicating the pest infestation is eliminated.Remove cockroaches and disinfect contaminated surfaces.Eliminate all possible pest entry points.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Live and dead cockroaches were found onsite. 2) Food debris were observed on floor's hard to reach areas and water pooled underneath the two-compartment sink.3) Holes observed in walls and ceilingClean and remove all water and food source for cockroaches. Eliminate any pest entry points.
    • 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) No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.2) Water stains noted on the ceiling tiles throughout the facility.Assess and repair the roof. Replace water damaged ceiling tiles.
    • 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 wall by around the electric Pannel and in front walkin freezer has holes. - Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was calcium and stain build-up on the two-compartment sink wells and taps. Clean and sanitize the sink surfaces. 2) There were cracks and stains on the white plastic cutting boards. Replace/refinish the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. Cleaning schedule was not available.Develop a cleaning schedule for the facility. A blank cleaning schedule template was sent via email.3. Remove all the equipment which not related to your food processing. Clean and organize the area around dishwashing sink, back door and Infront of washroom.
  7. Demand Inspection

    11 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • During recent inspection it was observed that the significant amount of the meat in the chest freezer and standup freezer was missing.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.1) There was whole goat carcass covered with hair and debris found in the walk-in freezer. No federal or provincial stamp on the goat carcass. 2) There were also many boxes and bags of unlabeled and processed meats (goat/lamb) found in the walk-in freezer, stand up freezer and chest freezer. All meats are being held until investigation is completed. Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.Provide a copy of all the receipts/invoices for all meat products from the past 3 months.All stored, prepared, processed and displayed food must be from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Today's Inspection. Dried meat debris was found on the equipment. Previous inspectionThe grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Information has been provided that uninspected meat was purchased and sold at the food establishment. Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Processed goat and lamb were stored in used egg boxes and garbage bags. Store in clean, food grade boxes, containers and bags. 2) Observed a box of charcoal, single burn portable electric stove, tweezer and a metal incense holder in the kitchen. The owner stated that it's for burning incense.Remove incense burning equipment from the kitchen.
    • 15. Is the facility free of a pest infestation?
      • There was a significant cockroach infestation. Dead and live cockroaches were found on all glue boards. Retain the services of a professional pest control company to eliminate the cockroach infestation throughout the food establishment. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment. Provide documentation from the professional pest control company indicating the pest infestation is eliminated.Remove cockroaches and disinfect contaminated surfaces.Eliminate all possible pest entry points.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Live and dead cockroaches were found onsite. 2) Food debris were observed on floor's hard to reach areas and water pooled underneath the two-compartment sink.3) Holes observed in walls and ceilingClean and remove all water and food source for cockroaches. Eliminate any pest entry points.
    • 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 wall by around the electric Pannel and in front walkin freezer has holes. - Repair the wall so that it is smooth, impervious to moisture and easily cleanable.
    • 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) No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.2) Water stains noted on the ceiling tiles throughout the facility.Assess and repair the roof. Replace water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was calcium and stain build-up on the two-compartment sink wells and taps. Clean and sanitize the sink surfaces. 2) There were cracks and stains on the white plastic cutting boards. Replace/refinish the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. Cleaning schedule was not available.Develop a cleaning schedule for the facility. A blank cleaning schedule template was sent via email.3. Remove all the equipment which not related to your food processing. Clean and organize the area around dishwashing sink, back door and Infront of washroom.
  8. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.1) There was whole goat carcass covered with hair and debris found in the walk-in freezer. No federal or provincial stamp on the goat carcass. 2) There were also many boxes and bags of unlabeled and processed meats (goat/lamb) found in the walk-in freezer, stand up freezer and chest freezer. All meats are being held until investigation is completed. Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.Provide a copy of all the receipts/invoices for all meat products from the past 3 months.All stored, prepared, processed and displayed food must be from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Today's Inspection. Dried meat debris was found on the equipment. Previous inspectionThe grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Information has been provided that uninspected meat was purchased and sold at the food establishment. Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Processed goat and lamb were stored in used egg boxes and garbage bags. Store in clean, food grade boxes, containers and bags. 2) Observed a box of charcoal, single burn portable electric stove, tweezer and a metal incense holder in the kitchen. The owner stated that it's for burning incense.Remove incense burning equipment from the kitchen.
    • 15. Is the facility free of a pest infestation?
      • There was a significant cockroach infestation. Dead and live cockroaches were found on all glue boards. Retain the services of a professional pest control company to eliminate the cockroach infestation throughout the food establishment. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment. Provide documentation from the professional pest control company indicating the pest infestation is eliminated.Remove cockroaches and disinfect contaminated surfaces.Eliminate all possible pest entry points.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Live and dead cockroaches were found onsite. 2) Food debris were observed on floor's hard to reach areas and water pooled underneath the two-compartment sink.3) Holes observed in walls and ceilingClean and remove all water and food source for cockroaches. Eliminate any pest entry points.
    • 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) No self-closing mechanism on the staff washroom door. The door opens into food handling/dishwashing areas.Provide a self-closing mechanism.2) Water stains noted on the ceiling tiles throughout the facility.Assess and repair the roof. Replace water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was calcium and stain build-up on the two-compartment sink wells and taps. Clean and sanitize the sink surfaces. 2) There were cracks and stains on the white plastic cutting boards. Replace/refinish the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. Cleaning schedule was not available.Develop a cleaning schedule for the facility. A blank cleaning schedule template was sent via email.3. Remove all the equipment which not related to your food processing. Clean and organize the area around dishwashing sink, back door and Infront of washroom.
  9. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 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 was blocked and leaking from the drainage pipe.Keep the hand washing sink clear and repair the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. Cleaning schedule was not available.Develop a cleaning schedule for the facility. A blank cleaning schedule template was sent via email.3. Remove all the equipment which not related to your food processing. Clean and organize the area around dishwashing sink, back door and Infront of washroom.
  10. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. Cleaning schedule was not available.Develop a cleaning schedule for the facility. A blank cleaning schedule template was sent via email.3. Remove all the equipment which not related to your food processing. Clean and organize the area around dishwashing sink, back door and Infront of washroom.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat packages were stored on the floor in walkin freezer.Ensure to store the meat/food 15cm above the floor on shelves or racks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not operational, there was a water leak from one of the corners of the sink. It was also blocked during inspection.Repair the hand washing sink and keep it clear.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few floor tiles/vinyl planks were missing from cooler and by the band saw area.Repair the floor, so that the floor is smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors, under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. Cleaning schedule was not available.Develop a cleaning schedule for the facility. A blank cleaning schedule template was sent via email.3. Remove all the equipment which not related to your food processing. Clean and organize the area around dishwashing sink, back door and Infront of washroom.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **The violation was still outstanding**Packaged foods being sold in the facility were unlabeled. Requirement: Ensure that all food is properly labelled according to the Canadain Food Inspection Of Agency.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation was still outstanding**Bleach sanitizer was measured at more than 200ppm at the time of inspection.Requirement: The food contact surface must be sanitized in between use with an approved sanitizer with proper concentration. (Chlorine at 100 ppm, QUAT at 200ppm). To make 100 ppm bleach solution mix ½ to one teaspoon (2 to 5 mL) bleach into 1-litre water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat packages were stored on the floor in walkin freezer.Ensure to store the meat/food 15cm above the floor on shelves or racks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not operational, water leaks on the ground.Ensure to repair the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors, walls and shelves appeared dirty.Ensure to clean above mentioned area and develop a cleaning schedule.The cleaning schedule template attached to the email.Organize the coolers, freezers and shelves.