Tappen Valley Meats
2655 Wrights Mill Rd Tappen BC V0E 2X3 · Meat Processing - Food Processing
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Temporary repairs made to walk-in cooler flooring (puck board used). Complete repairs with suitable floor tile
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The operator was provided with a template, please submit this before the end of this year.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cutting board closest to spice area has deep grooves around the edges making the surface not smooth and easily cleanable. • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not available at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cutting board closest to spice area has deep grooves around the edges making the surface not smooth and easily cleanable.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not available at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- FR1.1 - Are proper curing procedures followed?
- Observation(s): Please ensure to be using 48 grams instead of 50 g for the Cajun sausage. (Scale can only read in even measurements)
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- FR1.1 - Are proper curing procedures followed?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO will provide templates
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO will provide templates.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 0.12 - Is there adequate segregation between carcasses from different species?
- Observation(s): Beef and pork carcasses are on the same rail with no physical barrier between them.
- 0.12 - Is there adequate segregation between carcasses from different species?
- Monitoring
0 infractions