INSPECTION REPORT Health Protection NTSD-CHVNTF

PREMISES NAME Stapleton Sausage Co		Tel: (604) 715-3447 Fax:
PREMISES ADDRESS 103 - 3950 191st St Surrey, BC V3Z 0Y6		INSPECTION DATE September 2, 2022	TIME SPENT 1.15 hours
OPERATOR (Person in Charge) Jennifer Stapleton		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

-General sanitation - good. -Walk in cooler at 3C. -Production/processing room at 10C, meat is kept in here for < 2 hours. -Freezers at <-18C. - Storage (dry and meat) is well organized. -Handsinks supplied with liquid soap, paper towels, hot/cold running water. -3 compartment sink - satisfactory (plugs - available). -Quat sanitizer at 200 ppm. -Large equipment (meat franker, sausage grinder, etc.) are clean in place in processing room which has trench style floor drains. -All surfaces are smooth, easy to clean. -No signs of pests. Traps are set and empty. - Staff washroom - clean, suppled with liquid soap and paper towels; hot/cold running water. Note: All product is raw (not ready to eat). No cooking/curing/fermenting is done on site.