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Rangeland Meats

7230 Knouff Lake Rd Kamloops BC V0E 1Z1 · Abattoir – Food Processing

4 inspections

  1. Monitoring

    2 infractions

    • FRTE1.2 Are proper cooking and cooling procedures followed?
      • Observation(s): Critical limit stated for this CCP on the HACCP plan must be re-worded to state cool down from 60 to 20°C in two hours ( INSTEAD of 60-26°C in two 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): one of two hand wash stations has an empty towel dispenser
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): leak in the ceiling ( water dripping into the bucket positioned in the middle of the floor , originating from the hose/pipe connected to the light fixture ) inside the walk in cooler to be addressed; uncovered meat kept on the shelves in the cooler
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • FRTE1.1 Are proper curing procedures followed?
      • Observation(s): EHO Requests to see recipe, label directions ( for PP or mix containing nitrates/nitrites) and calculations for nitrite. To process the request to sell nitrite/nitrate containing products at the Temp Food Market ( Kamloops Farmers Market), Operator must submit the food safety plan, detailed procedures, nitrite/nitrate calculations, and any supporting documentation (quality assurance testing/lab results) to the EHO for review.
      • FRTE1.1A Nitrite calculations must be available for all products.
      • FRTE1.1B The nitrate level must be at or below 120 ppm for side bacon.
      • FRTE1.1C For products other than side bacon, the nitrate level must be at or below 200 ppm.
      • FRTE1.1D Fermented meat product must contain a minimum nitrate level of 100 ppm and a minimum salt concentration of 2.5%.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): floor area by the door way of the walk in freezer needs a thorough scrubbing /washing; Waste SRM to be contained and not piled up on the floor shelves inside the walk in cooler(s) and walk in freezer were lined with cardboard ( not washable and may facilitate cross-contamination between different products) See comments under F2.6 ( storage of washed/dried food contact surfaces)
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cutting Room has a malfunctioning hand wash station Sausage-making Room is missing liquid soap dispenser
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please submit HACCP plan or food safety plans
      • 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): Please submit Sanitation Plan
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  4. Monitoring

    0 infractions