Margetts Meat Market
B-841 Mackenzie Ave S Williams Lake BC V2G 1E2 · Meat Processing - Food Processing
11 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) Discussed the importance of creating a cleaning schedule for the meat hanging rails, shelves, and condenser fans in the walk-in cooler. 2) Observed uncovered raw meat in Styrofoam trays stacked on top of one another, resulting in direct contact between raw meat and the bottom of the Styrofoam tray. These trays cannot be properly cleaned/sanitized and will be handled by customers during purchase. Operator was instructed to repackage the meats in clean Styrofoam containers. 3) Discussed the importance of cleaning and sanitizing the deli slicers every two hours throughout the day to reduce the risk of cross-contamination of meats with pathogens.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: Build up of meat on items near the meat grinder in the walk-in cooler. Corrective Action: Clean and sanitize all food contact and non-food contact surfaces that have visible debris and build up. Throw away any items that cannot be cleaned and may have been contaminated. Ensure meat processors and food contact surfaces are being cleaned and sanitized as needed throughout the day.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Wooden stool located in the walk-in cooler is starting to show visible wear and tear. Corrective Action: Re-seal the chair or replace it with something that is made of smooth, easily cleanable, and non-absorbent materials. All wooden food contact surfaces must be adeqautly sealed in order to reduce the risk for microbial growth.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Repeat infraction: Discussed cleaning and sanitizing procedures with operator. Certain items (eg: band saw, meat slicer) are only being cleaned at the end of the day. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Use the following method: - Remove dirt, grease, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (ie. QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Repeat infraction: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use (ie. Bleach: 100 ppm; QUATS: 200 ppm); or - Be changed out every 2 hours, use a method of time keeping such as timers if using time as a method to maintain sanitary conditions for wiping clothes
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): REPEAT INFRACTION 1. Discussed cleaning and sanitizing procedures with operators. Certain items (eg: band saw, meat slicer) are only being cleaned at the end of the day. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Use the following method: - Remove dirt, grease, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips. Reminder: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use (Bleach: 100 ppm; QUATS: 200 ppm); or - Be changed out every 2 hours. • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner. • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ready-to-eat products (i.e. cooked side bacon) need to be stored separate from raw meat to avoid any cross-contamination (corrected during inspection). Discussed how to better organize the walk-in cooler to avoid potential touching. Raw meat of different species was kept separately.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
5 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): REPEAT INFRACTION 1. Discussed cleaning and sanitizing procedures with operators. Certain items (eg: band saw, meat slicer) are only being cleaned at the end of the day. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Use the following method: - Remove dirt, grease, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips. Reminder: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use (Bleach: 100 ppm; QUATS: 200 ppm); or - Be changed out every 2 hours.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Utensils (ie: tongs, scoops etc) are needed for the self-serve bulk pepperoni sticks in the cooler to prevent contamination of foods. Ensure to provide sanitary utensils to the self-serve items to prevent contamination from occurring.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): There was an accumulation of food debris, dirt, and grime in the general and hard-to-reach areas in the walk-in cooler. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Food Safety Plan is partially completed. Requires updates and needs to be reviewed by the Health Officer. Submit an up-to-date final copy of your Food Safety Plan to the Health Officer for review. 2. Temperature logs were not being maintained - CDI Ensure that temperatures of all refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 17.7 - Food processing operators must have their food safety plan approved by the health officer.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Sanitation Plan is partially completed. Requires updates and needs to be reviewed by the Health Officer. Submit an up-to-date final copy of your Sanitation Plan to the Health Officer for review.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ensure to fully submerge utensils and equipment in a sanitizer and then air dry (Wash with hot soapy water, rinse off soap and fully submerge in sanitizer)
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please cover any RTE meats that are kept in the fridge next to hanging raw meats
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The back door has some light coming thru at the bottom, a tight seal is required.
- 14.12 - The premises must be protected against entry of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
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- Monitoring
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