Ray's Butcher Shop
104-607 Victoria Rd Revelstoke BC V0E 2S0 · Meat Processing - Food Processing
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- FRTE1.1 Are proper curing procedures followed?
- Observation(s): Need to have the equations showing the nitrite concentrations are less then 200ppm. Emailed operator for weights on this products using Prague #1.
- FRTE1.1A Nitrite calculations must be available for all products.
- FRTE1.1C For products other than side bacon, the nitrate level must be at or below 200 ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat Sanitizer test strips required for verifying concentrations 200ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): In the process of putting recipes to paper please include a food safety plan with these. Will send a template. Foods can be grouped. Include the equations to ensures sausages have less then 200ppm Nitrites.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- FRTE1.1 Are proper curing procedures followed?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): Washroom door directly connected to the back of the kitchen was open. This was corrected during inspection.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *** Outstanding item from last inspection report.
- 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): *** Outstanding item from last inspection report.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not on site at time of inspection.
- 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): Not on site at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Fly strip is hanging in the processing room. Please move to a non food area. Bathroom door (door leading to bathroom) does not have a self closing hinge.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO will email the template
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO will email the template
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions