Vernon Sausage
810 Waddington Dr Vernon BC V1T 8T3 · Meat Processing - Food Processing
1 inspection
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2: The ambient temperature of the packaging room was reported at 6°C by the onsite monitoring system. This exceeds the limit of 4°C as confirmed by the operator. Ongoing system maintenance may be a contributing factor. Records indicate that internal product temperature is at 0-4°C, good. Corrective Action: Adjust or service refrigeration systems as required so the packaging room is maintained at 4°C or colder, in compliance with the HACCP program.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Observed one employee washing gloved hands. Corrective Action: Discontinue this practice. Change disposable gloves when they are contaminated and after a maximum of 2 hours. After discarding used gloves, wash hands before donning a new pair. Retrain staff as required. Hot water used to rinse hands during sausage production must be replaced at least every 2 hours. Spraying sanitizer onto gloved hands is only acceptable if it is infrequent and does not introduce chemical contamination. Neither measure is considered a substitute for proper handwashing or glove changes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?