Spruce Goose & Chop N Block
10-1415 Hillside Dr Kamloops BC V2E 1A9 · Meat Processing - Food Processing
9 inspections
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Add hot holding logs to your temp logs. Provide copies of logs on April 9th • Add cooling logs to be added if not already utilizing. Provide copies of logs on April 9th, Health Officer will email copies that can be used. • Health Officer to supply information on 10 day refrigerated hold for vacuum sealed processed items. • Supplied food safety plan -thank you. Please email copy to Health Officer to review and provide feedback.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - Store raw foods on low shelves, RTE foods on higher shelves - wrap burger patties in freezer.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Paint or otherwise seal unfinished wood surfaces to provide a washable finish. - Can opener needs cleaning.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Observed a ceiling panel had been removed above the meat processing areas and food handling area. This condition can possibly cause a contamination risk to the food items being processed and handled below. Additionally this is also an issue of control of the entry for pests. • Observed magnetic knife and utensil holder that was located too close to the hand washing sink, the placement of these items is in the splash area of the hand sink. Due to this location the utensils can be contaminated. Corrected During Inspection (CDI): • Operator had the ceiling panels removed due to maintenance needing access, the operator had re-installed the panels. The area was now sealed. • The operator had removed the items from the magnetic holder and placed to be washed and sanitized again. The operator will be removing the holder from this location and placing away from cross contamination risk areas. Operator to provide the new location and photo for confirmation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Observed chemicals stored above a cart with washed and clean dishware. Due to possible risk of chemical cross contamination on dishware and food equipment this is required to be moved to another location that does not pose a risk of contamination. Corrected During Inspection (CDI): Operator had moved all of these chemicals which included numerous cleaning products to another room and placed at lowest shelf away from food items and food equipment.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Observed that the hand sink in the retail and wrapping area did not have a soap dispenser or a single serve product for hand drying. Operator and staff were using other hand sink located behind in the next room, for ensuring the best hand hygiene practices the convenient access and location of the noted sink is critical for proper hand washing practices. Please ensure this sink is accessible and full stocked at all times for staff, especially for the retail front area staff. Corrective Actions • Please have a liquid soap dispenser and a single service product (in dispenser) for hand drying available for use at this handwashing station.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUATs monitoring test strips were not available and in use. Please ensure that all thermometers are calibrated and that a calibration log is kept for the stem thermometers to evidence that the temperature readings are accurate.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please ensure approved food safety training certifications are in place. Currently operator's and a staff member's are expired.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Operator to ensure rear exterior door is properly sealed by September 30th 2018
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Some wall surfaces is exposed drywall. The operator is in the process of ensuring that all surfaces are smooth, impervious, easy to clean, and non-toxic.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The back door does not have a tight seal.
- 14.12 - The premises must be protected against entry of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions