WM Windmill Meats & Imports Ltd.
101/1B-2090 10 Ave SW Salmon Arm BC V1E 1T4 · Meat Processing - Food Processing
3 inspections
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Processing plan for ready to eat meats not available please submit to interior health.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): They are serving hot soup without a food permit, and were asked to discontinue this until they get a food permit.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): In 2019, the owner had completed construction without an approved floor plan. In 2022, it was observed that the owner had made changes without health approval, and been asked to submit a floor plan. In 2024, the owner completed an expansion without health approval. PLEASE make sure you obtain all necessary approvals and permits BEFORE starting construction. The owner was reminded of the regulatory requirement for health approval PRIOR to construction: Food Premises Regulation [B.C. Reg. 76/2022] 3 (1) A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Partial Completion: They have a food safety binder for all of their sandwiches, soups, and casseroles (thank you); BUT they also require one for all of their ready to eat meats. Please see Interior Health 'Processing Guidelines for Ready-To-Eat Meat Products (2016)' sent via email.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They are using bleach for food contact surfaces throughout day, and QUATS for daily general sanitizing at end of day. They had no QUATS test paper, and QUATs dispenser exhibited 0ppm. They were advised to manually mix and get someone in to repair dispenser.
- 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?
- Observation(s): There was no sani-buckets available, and sani-spray had 0ppm QUATS. The commercial dishwasher was satisfactory. There was a bleach solution mixed while there. Also discussed keeping wiping rags in sani-bucket and in a convenient location to food processing areas.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The meat processing area is very small and congested. There is a janitorial tap fixture, hose and bucket, but no janitorial basin. I would suggest that you look at installing a janitorial basin, and relocating fixture and chemicals to another area (e.g., spice mixing area). There also needs to be a solution to having sani-buckets near all processing areas without obstructing sinks.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handsink in the meat cutting area had no soap nor papertowels, and was obstructed by sanitizer bucket. The front end was good, but suggest using one of the two utility sinks as a handsink and other for equipment/utensil cleaning only.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): In review of this file, there have been some significant, unapproved changes to the level of food processing and services. It is my understanding that most of the meat processing and manufacturing for the retail product used to occur at Rocana Meats, and I was advised that it is all occurring here now. In addition, there have been ready to eat foods (e.g., hot soup and reheated deli items) added which require a food permit.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The current operation contains more equipment in the meat processing area than the floor plan on file. There is no mention of the adjacent spice mixing or dry storage rooms in original application, and I understand these to be newer additions.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): After reviewing our records, there does not appear to be any record of food safety plans for each of the products manufactured or processed on-site. Similarly, there is no record of a similar submission of plans for when food processing and manufacturing was being done at Rocana Meats.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F2.1 Does the facility have proper monitoring supplies?