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Rainer Custom Cutting

7493 Darlington Creek Forest Service Rd Darfield BC V0E 1R0 · Abattoir – Food Processing

9 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Jerky fridge has a broken thermometer
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • FRTE1.2 Are proper cooking and cooling procedures followed?
      • Observation(s): The final cooked temp log is missing information ( holding or dwell time at a certain temperature) and will need to be improved to show actual observed internal temperatures in the two stages of cooling; For cooked RTE meats ( containing no poultry) the target internal temp of 145°F ( 62.8°C), the minimum dwell time is 4 minutes. This dwell time requirement must also be recorded in the log sheet to show 6.5D ( or 6.5log 10 reduction in Salmonella spp. For Rapid Cooling, " Cooled temp<39°F after 7 hours" may not meet the acceptable cooling rate. One acceptable cooling rate requires that product is cooled from to 54 to 27°C within two hours AND the Total Cooling Time from 54 to 4°C is not greater than seven hours.
      • FRTE1.2A Meat products must receive an adequate time/temperature treatment.
      • FRTE1.2B Final cook temperatures must be verified with an accurate thermometer.
      • FRTE1.2C Products must be cooled from 60 °C (140 °F) to 20 °C (68 °F) in two hours; 20 °C (68 °F) to 4 °C (40 °F) in four hours or other approved time frames for that product.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat ammonia test strips are not onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): outside walk in freezer was observed keeping a temp above-18°C ( observed air temp was -10°C)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  4. Monitoring

    1 infraction

    • FRTE1.2 Are proper cooking and cooling procedures followed?
      • Observation(s): Operator must verify hot smoked, cooked products and record for every batch processed. Operator must track and record Critical Limits ( times and temperatures ) when cooling down cooked products. Staff interviewed does not know the target temperature ( internal temp of meat processed in the hot smoker); signage/poster of HACCP plan and/or Critical Limits should be posted in the room to remind staff of the Target temperatures.
      • FRTE1.2A Meat products must receive an adequate time/temperature treatment.
      • FRTE1.2B Final cook temperatures must be verified with an accurate thermometer.
      • FRTE1.2C Products must be cooled from 60 °C (140 °F) to 20 °C (68 °F) in two hours; 20 °C (68 °F) to 4 °C (40 °F) in four hours or other approved time frames for that product.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies were present throughout the facility. Plenty of areas outside of the facility could pose as a breading ground for flies which makes it difficult to control the fly population inside of the facility, especially when the door is kept open. Some work needs to be done on ensuring to control the flies (and other pests) within the facility to the best of the ability. Please ensure, if using pesticides, that all food and food packaging is protected.
      • 7.1 - The premises must be maintained free of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): All food processors are required to have a Food Safety Plan (how the product is being made from start to the finish) as outlined in the Food Premises Regulation. Please forward your Food Safety Plan for a review by February 2017 or earlier.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): All food processors are required to have a Sanitation Plan (provides the plan on how the facility is being maintained in a sanitary manner) as outlined in the Food Premises Regulation. Please forward your Sanitation Plan for a review by February 2017 or earlier.
  9. Monitoring

    0 infractions