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Pavlik's Exquisite Meat Processing and Consulting

6841 Fawn Creek Rd Lone Butte BC V0K 1X1 · Meat Processing - Food Processing

7 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Facility did not have a single service drying product for handwashing. Corrective Action: Acquire a single service drying product during operation. Re-usable hand towels may result in the transfer of potentially harmful microorganisms to ready-to-eat meat products.
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No chlorine sanitizer testing strips available onsite Corrective Actions: • Operator must have sanitizer testing strip onsite and use to verify concentration for adequate sanitizing power. Instructed to use the 5ml per litre measurement for 200 ppm chlorine concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Operator needs to have paper towels on dispenser - single dispense style to reduce contamination risk.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator was not able to locate during inspection. If found please email a copy to EHO
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator was not able to locate during inspection. If found please email a copy to EHO
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was not able to locate during inspection. If found please email a copy to EHO
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Still outstanding: smoker needs to be sheltered from elements, dust, and similar. Covering of the smoker is tied to a larger construction undertaking.
  6. Monitoring

    4 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure to label containers with food additives and spices. Container with red lid did not have any information on the contents. Keep all food items away from the chemicals.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): In compliance: The overall facility is well laid out allowing for separation of raw and ready to eat products and for proper ready-to-eat production flow. Hand washing facilities are placed so to accommodate washing hands while in different areas of the facility. Surfaces are smooth, impermeable, and easy to clean. Out of compliance: outdoor area leading to the smoker did not have cover to protect from rain, snow, and dust when moving food products to and from the unit. As discussed with the operator at the time of the inspection, the works on the smoker are tied to a larger scale renovation project and it is projected to be finished by April next year.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): As per the Food Premises Regulation, food processors need to have a Food Safety and Sanitation Plan. Please follow the link for the work book: http://www.bclaws.ca/Recon/document/ID/freeside/11_210_99
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please follow the link for the work book: http://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans/sanitation-plan-workbook
  7. Monitoring

    3 infractions

    • 0.17 - Does the smoke house location prevent or reduce potential sources of contamination?
      • Observation(s): Smoke house is located outside of the processing area
    • 0.34 - Has the degree/hour limit been met for all products?
      • Observation(s): At 30 °C for 48 hour does not meet the the degree hour limits. Time for product to reach 5.3 must ensure the degree hour limit of 665 is not exceeded.
    • 0.61 - Is an approved Trichinella control method in place for pork/at-risk species?
      • Control must be consistent with established methods.