Schaefer's Deli
1941 50th St NW Salmon Arm BC V1E 3B2 · Meat Processing - Food Processing
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - display cooler was at 14C but on defrost cycle, and operator indicated that some product was just put in there. - cutting/processing room temperature was 22C and product in stuffer was noted at 10C. Meat cutting and processing areas are to be kept at a temperature of 10°C or less; OR meat should be at room temperature (i.e., > 10C) for a period of 2 hours or less. If you wish to use time as a critical control then you will need to implement stricter control measures to ensure this including cleaning and sanitizing food contact surfaces every 2 hours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions