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Rick's Fine Meats & Sausage

1350 Theatre Rd Cranbrook BC V1C 6S7 · Meat Processing - Food Processing

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting of coolers required.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Carried forward. Operator planning to install metal shelves.
  5. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wood Shelving still not address by operator
  6. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Continued issue: Wood shelving in walk in cooler is being planned to be replaced with stainless steel shelving within a year. All products on shelving were observed being packaged, and shelving is being lined with butcher paper.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  7. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wood shelving in walk in cooler to be replaced. Carried over from previous inspection report. Note: All products on shelving are packaged and shelving lined with butcher paper.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in walk in cooler to be replaced. Carried over from previous inspection report. Note: All products on shelving are packaged and shelving lined with butcher paper.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in walk in cooler to be replaced. Carried over from previous inspection report. Note: All products on shelving are packaged.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  10. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): The temperatures of the sausage rolls should be monitored. Some of the rolls were at 55°C because they were not kept directly under the lamp.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in the walk in cooler to be replaced. Carried over from previous inspection.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Some items in display cooler in retail area were found to be 6*C - 8*C. Likely due to loading cooler to close to the front. Items to be moved and temperatures to be monitored and recorded.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in the walk in cooler to be replaced. Carried over from previous inspection.
  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 0.11 - Is there adequate segregation between inspected and uninspected carcasses?
      • Observation(s): At the time of inspection, inspected beef carcasses were hanging in contact with game carcasses in the cooler. There is inadequate segregation between inspected and uninspected carcasses. As discussed at the time of inspection, if the cooler is too full to keep them in separate areas (separated by air gap), then hanging a piece of plastic or other sanitizable material between carcasses of different species that are touching would be acceptable. This material can then be cleaned and sanitized as needed.
    • 0.12 - Is there adequate segregation between carcasses from different species?
      • Observation(s): see above.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions