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Pincher Creek Meats

1039 Deer Avenue Pincher Creek AB T0K 1W0 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The curing walk-in cooler's temperature measured 9C. Staff removed ham, jerky and any potentially hazardous foods to another cold holding unit. Mangement has contacted a company to service cooler.Discussed covering cooked bacon bits and onions at hot dog station. Discussed keeping condiments out for no more than 2 hours. After this time, condiments should be either put back in the fridge or discarded.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were using only soap and water to clean equipment and utensils. Discussed two-step process for cleaning and sanitizing. First, wipe down with soap and water. Second, use a bleach sanitizer solution as the last step. Discussed how cross contamination can occur. Discussed how to properly mix bleach water solution. Discussed changing the bleach solution when it gets dirty or 2-3 hours. Discussed changing cloths out throughout the day when they become soiled. Information will be provided with this inspection report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach/chlorine test strips are not available on site. Please purchase.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser was empty at the sink in the boning room. Discussed using single use paper towels/hand towels for drying hands.