SEDO's Old Fashioned Butcher & deli
3-1050 10 Ave SW Salmon Arm BC V1E 1T2 · Meat Processing - Food Processing
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front service sausage cooler at 10C - small front service cooler (mac & cheese) at 10C
- F1.7 Are foods protected from contamination?
- Observation(s): Due to the concerns cited in F1.6, there are concerns about the potential for contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - spice containers and bins need cleaning - meat cutting table not cleaned frequently enough - no sanitizer bucket or spray available for cleaning throughout the day
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The spice room, upstairs storage area, and back receiving area need decluttering, organization and cleaning.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): This facility processes uninspected and inspected meats. They do not process both on the same day, and always make sure that the equipment is cleaned and sanitized in-between. They physically separate and label uninspected meats with the owners name. Although the uninspected meats are in individual tubs and a separate rack, there was very little physical separation between open uninspected and inspected meats (please attend to this).
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There is chlorine test paper required for front service area, and QUATS test paper required for back processing area. More importantly, the sanitizer concentrations need to be tested and recorded on at least a daily basis.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Spice room has noticeable food spillage on the floor and is in need of a cleanup.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station in processing area blocked with a container at the time of inspection. This was corrected during inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- FR1.4 - Are proper drying procedures followed?
- Observation(s): Please provide documentation that the jerky is shelf stable
- FR1.4C - Shelf-stable products must meet one of the following: i) A water activity (Aw) of ≤0.90 AND a pH of ≤5.3 OR ii) A pH of ≤4.6 OR iii) An Aw of ≤0.85 regardless of the pH.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- FR1.4 - Are proper drying procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions