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Rocky Mountain Game Meats

G - 1003 55 Avenue NE Calgary AB T2E 6W1 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Red meat room - Quat sanitizer in a spray bottle measured 0 ppm.200 ppm quat sanitizer was prepared during the inspection. Ensure to replace sanitizer regularly as the concentration weakens with time and usage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A floor drain cover located between the back of house and office was missing.Install a tight-fitting cover over the floor drain.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chicken room - There was an odor from the floor drain.Remove odor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Red meat room - The switch for the fan located by the prep table was covered with duct tape.Remove duct tape and repair properly.2) Red meat room - A set of lights had burned out. This area with the prep table was dim.Replace light fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Red meat room - There was a build-up of dried meat debris in the meat packaging machine.Clean and sanitize the food equipment. 2) Red meat room - There was an old label on the drain board of the dishwashing sink.Remove the label.3) Red meat room - A dirty cutting board was being used as a base for the band saw.Keep all surfaces clean and sanitary.4) Red meat room - The non-food contact components of the band saw had signs of corrosion.Maintain food equipment in good condition.5) Red meat room - There was mineral build-up on the prep table.Descale, clean and sanitize the prep table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Red meat room - The bucket containing clean knives was unclean. The bucket was discarded. Knives were placed in the dishwashing sink for cleaning and sanitizing.2) Storage area in the back of house - Bins for equipment storage had debris on the bottom. The hand grips of these bins were unclean.Bins and equipment were taken to the dishwashing sink for cleaning and sanitizing.3) Chicken room - A cutting board was stored by the hand sink.The cutting board was taken to a clean area for storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Chicken walk-in freezer - Wood splinters were found on the floor.Clean the floor including hard-to-reach areas.
  2. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler.**Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATIONS:1) Whole frozen turkey were thawed on wire shelves at room temp in the warehouse. Surface temp of turkeys ranged 8-11C. Dried blood was noted on floor around the shelves and staff admitted that thawing turkey at room temp was a routine practice. Immediately place product into the cooler and practice safe thawing procedures.**Dec 19, 2024: whole turkey on wire rack outside of cutting room measured 7C.2) Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler.**Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:1) The hose connections with splitter adapter in the red meat cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.2) The hose connections with splitter adapter in the poultry cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.
  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler.**Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATIONS:1) Whole frozen turkey were thawed on wire shelves at room temp in the warehouse. Surface temp of turkeys ranged 8-11C. Dried blood was noted on floor around the shelves and staff admitted that thawing turkey at room temp was a routine practice. Immediately place product into the cooler and practice safe thawing procedures.**Dec 19, 2024: whole turkey on wire rack outside of cutting room measured 7C.2) Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler.**Dec 19, 2024: same observations. Both turkey and bagged chicken were in 2 comp sink. Turkey in 1 comp sitting in sink with standing water half full; temp @ 4C. Chicken in other sink comp sitting at room temp; temp @ 8C. Additional whole turkey on drainboard at room temp and under liquid soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:1) The hose connections with splitter adapter in the red meat cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.2) The hose connections with splitter adapter in the poultry cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Whole frozen turkey were thawed on wire shelves at room temp in the warehouse. Surface temp of turkeys ranged 8-11C. Dried blood was noted on floor around the shelves and staff admitted that thawing turkey at room temp was a routine practice. Immediately place product into the cooler and practice safe thawing procedures.2) Whole frozen turkey were thawing in standing water in the 2 comp ware washing sinks in the poultry department. Chemical line connected to sanitation system was in water with turkeys, and chemical dispensing unit was mounted above. Thaw frozen meat under cold running water in a sanitary manner or in the cooler.3) Several boxes of chicken bones (consumable and for sale) were left on a trolley in the poultry cutting room. Temp of chicken measured as high as 12C. Temp inside cutting room was 14C. Transfer product into cooler after processing - do not leave out at room temp until trolley is full.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Sanitizer test strips for quats were not provided in the red meat cutting room. Please provide.2) The quat sanitizer test strips for the poultry cutting room were water damaged. Please obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand soap was not supplied at the hand sink in the poultry cutting room. Please restock dispenser.2) Hand soap was not supplied at the hand sink outside the poultry cutting room in the ware washing area. Please restock dispenser.3) Hand soap and paper towel dispensers were empty at the hand sink in the warehouse on the red meat cutting room side. Please restock.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) The band saw in the red meat department was thoroughly cleaned once per day and at the end of the day only. Please ensure to thoroughly wash, rinse, and sanitize the entire band saw at least once every 4 hours during operation, AND between cutting meat of different species. Only one species of meat was cut on the day of inspection.2) Dirty laundry in hamper and bag was stored under/next to and touching clean smocks in the warehouse. Please separate clean and dirty laundry/smocks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The hose connections with splitter adapter in the red meat cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.2) The hose connections with splitter adapter in the poultry cutting room were missing vacuum breakers. Please install. Please also check to see if the hose connected to the clean-in-place system has a vacuum breaker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was raw meat debris left on a cleaned knife in storage in the red meat cutting room. Please do not conduct clean-in-place method on items that can be manually washed in the 2 comp sink. Ensure items are washed/scrubbed with detergent and rinsed with clean water in the 1st compartment, then sanitized by complete immersion in an approved sanitizer in the 2nd compartment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There were dried and fresh blood on the floor in the beef cooler. Staff advised that the cooler is cleaned once per week on Friday. Inspection was conducted on Tuesday. Please clean as needed between routine scheduled cleaning. Recommend to increase cleaning of cooler to twice per week.2) Dried blood drippings were noted under/around the wire shelves where turkey were thawed at room temp in the warehouse. Please clean.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler where food processing is occurring, and the walk-in freezer were measured to have temperatures at 6-7°C and 8-9°C. Please ensure that all food are stored at a temperature of 4°C or below. Configure the cooling system of the walk-in coolers.**OUTSTANDING (2023-11-20). The walk-in freezer was adequate. The walk-in cooler was still measured at 6-7°C. There was no food items being stored in the cooler. Thus, the inspector informed the operator that a temperature of 4°C or below; otherwise, no food can be stored in the cooler. Thus, food processing, including cutting and repacking of meat products, may occur at the walk-in cooler, but be put in the walk-in freezer right away.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was a water line break in the building that affected the water supply of the facility. The facility was using jugs of water to do their handwashing and dishwashing processes. The inspector informed the operator that a properly plumbed in water source must be obtained to resume food processing at the facility. Thus, food processing at the facility was closed.**FOOD PROCESSING ALLOWED TO RESUME (2023-11-20). The facility was able to install water tanks for temporary use. The water tank was pressurized and connected to the main water line distribution system, and the water heater tank. The handwashing sinks and dishwashing sink was able to reach 45°C with adequate pressure. Thus, the inspector informed the operator that they may resume food processing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap under the delivery door in the warehouse on the sausage making side. Please repair door sweep. There is a gap in the right-side corner under the overhead garage door in the warehouse on the chicken room side. Please repair garage door sweep.**OUTSTANDING (2023-11-17). There was still a gap on the bottom of the delivery doors.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of the facility is not certified in safe food handling. Discussed with operator on acquiring food safety training.**OUTSTANDING (2023-11-17). No valid Food Safety Training Certificate provided still.
  6. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler where food processing is occurring, and the walk-in freezer were measured to have temperatures at 6-7°C and 8-9°C. Please ensure that all food are stored at a temperature of 4°C or below. Configure the cooling system of the walk-in coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available to verify food contact surface sanitizer's concentration. Ensure test strips are available and tested to ensure 200ppm for QUAT.**OUTSTANDING (2023-11-17). No test strips for QUAT available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was a water line break in the building that affected the water supply of the facility. The facility was using jugs of water to do their handwashing and dishwashing processes. The inspector informed the operator that a properly plumbed in water source must be obtained to resume food processing at the facility. Thus, food processing at the facility was closed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap under the delivery door in the warehouse on the sausage making side. Please repair door sweep. There is a gap in the right-side corner under the overhead garage door in the warehouse on the chicken room side. Please repair garage door sweep.**OUTSTANDING (2023-11-17). There was still a gap on the bottom of the delivery doors.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of the facility is not certified in safe food handling. Discussed with operator on acquiring food safety training.**OUTSTANDING (2023-11-17). No valid Food Safety Training Certificate provided still.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen equipment and cleaning cloths were being stored below an open staircase. The inspector informed the operator that all kitchen equipment and cleaning cloths must be properly stored and be protected from contamination. Please move these equipment and cloths to a more protected location away from the staircase.