Rodear Meats
3736 Beaver Valley Rd Big Lake BC V0L 1G0 · Abattoir – Food Processing
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- FRTE1.1 Are proper curing procedures followed?
- Observation(s): The recipe states that 0.03kg of cure (0.91%), and additional spices, is used on 1 Kg of meat for making sausages. This recipe will amount to over 200 ppm of nitrates in the product.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Gasket on the walk-in cooler door needs to be replaced or repaired. Some surfaces are showing rust. All surfaces need to be restored to be smooth, impervious, and easy to clean.
- FRTE1.1 Are proper curing procedures followed?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Presence of pest droppings noticed in the dry storage area. Please close entrance points, clean affected area with bleach solution, and discard any potentially contaminated food and food packaging.
- F2.2A - The premises must be maintained free of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward Food Safety Plan for the Jerky making process for the records.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
0 infractions