Masala Fusion Meats
102A-1295 12th St Kamloops BC V2B 3C8 · Meat Processing - Food Processing
3 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test papers onsite at time of Inspection
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F Folding table in the back room has a hole and is no longer smooth and impervious to moisture-Operator to replace or repair to ensure exposed surface is smooth and cleanable.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): At the time of the original application Ninja air fryers ( 4 noted in the facility at time of inspection) were not included in the plan approval letter. A hot holding cabinet was added into the layout for the front of the house Cooking or heat processing equipment must be removed from the premises ( save for the 1 unit in the lunchroom for heating operator's or staff's personal lunch)
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): boiled potatoes for MOM's Punjabi Potato Salad was cooked in an UNinspected facility ( operator's domestic/private kitchen)
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A ,B,C,D Corrosion or rust in a section of the drying rack was observed; section of the rack with rust must not be used until part is coated with Anti Rust paint to arrest the spread of corrosion. Terry cloth towels on the drain board and on the dish drying S/S table must be removed to prevent mould growth and contamination of washed utensils/trays Operator must ensure separation between processing area ( and equipment) intended for RAW meats VS ready-to-eat food ( potato salad)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): same comments as F1.7 above ( rust in drying rack, terry cloth towels on dish drying table)
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Original plan approval was for raw meat processing in facility-plan submitted to IH does not include cooking equipment or exhaust(ventilation) system for cooking equipment
- F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Approval granted in 2023 was for processing of RAW meats ( not ready-to-eat food items)
- F3.1B Operator must have health approval to operate.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan for Potato Salad; No Cook Plan ( for the raw meat processing, storage) was shown to EHO
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No copy of sanitation procedures/ Sanitation Plan onsite
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?