Alta Halal Meat

Chlorine surface sanitizer in the spray bottle was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.

Cardboard box containing raw chicken was stored directly on the floor in the meat cutting area. Operator moved raw chicken to the walk-in cooler. , - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.

In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat was stored directly in open containers, without proper coverings., 2. Some meat products were piled directly on the shelving racks., , - All raw meat must be stored in clean, food-grade containers with proper coverings to prevent contamination.

Operator was not able to demonstrate proper use of the 2-compartment sink. Sanitizer was not prepared by operator while doing dishwashing. Operator was informed on how to properly use the 2-comp sink for dishwashing:, 1) Sink 1 - wash with soap and rinse with warm water, 2) Sink 2 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then air dry.

Metal trays and food equipment's were observed stored directly on the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure equipment's and utensils are stored at least 6 inches (15 cm) off the floor.

Mouse droppings were noted on the floor near the mop sink area., - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.

Storage shelves for food, food equipment and food packaging materials (across from the walk-in cooler and washroom) were made from pressboard and not in a condition that was impervious to moisture and easily cleanable., - Please finish/replace so all surfaces are smooth, nonporous and easily cleanable.

Buildup of meat debris and residue was observed on the glass doors of front display coolers and freezers., - Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and , buildup.

There was a lot of clutter in the meat cutting area, with many miscellaneous items under the prep tables., - Please remove/declutter/re-organize. Work on removing unnecessary items offsite or away from food prep areas.

Food debris, blood stains and residue were noted in several areas of the facility including but not limited to:, 1. On the bottom shelves of the display freezer. , 2. On door handles, walls, and floor in the walk-in cooler. , 3. On the mobile pan/tray rack in the walk-in cooler., , - Make sure to thoroughly clean all above areas of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for their facility.

Unable to determine meat source. There were cuts of meat without government stamps and owner did not have receipts to indicate whether meat were from an approved source. Please submit receipts to AHS. Official receipts must always be readily available during inspections.

Food handler did not wash hands before start of shift. Ensure all food handlers wash hands as needed.

1) Complaint - photo evidence revealed that meat was received loose/unpackaged and unprotected against contamination on wooden pallets. All foods must be protected against contamination and stored in a sanitary manner. Immediately place all perishable food deliveries in cooler or freezer - do not leave outside and under hot sun., 2) Tray of frozen meat patties was covered/contaminated with frozen condensate. Discard/immediately remove for public consumption. Repair leaking condenser unit in freezer and protect all foods in storage - do not store foods under leaking condenser unit., 3) Trays of meat patties were stored unprotected against contamination in the freezer. Cover/protect foods in storage., 4) Chicken was thawed in standing water in same sink where cooler condenser unit drained. Chicken measured 12C. Thaw meat under cold running water or in cooler and in a sanitary manner.

Chicken was thawed in standing water in same sink where cooler condenser unit drained. Chicken measured 12C. Thaw meat under cold running water or in cooler and in a sanitary manner.

The hand sink paper towel dispenser was empty. Staff advised they had run out and could use cleaning towels for single use. Do not wait until last paper roll is empty before placing order for supplies - implement system of ordering so that essential supplies are always readily available as needed (i.e., place in order for more paper towels when down to last box).

1) Storage shelves for food, food equipment and food packaging materials (across from the walk-in cooler) were made from pressboard and not in a condition that was impervious to moisture and easily cleanable. Please finish/replace so all surfaces are smooth, nonporous and easily cleanable., 2) Open foods (containers of processed meat and meat mixtures) were stored on contaminated, unfinished wooden pallets in the walk-in cooler. Provide a proper food surface (durable, smooth, impervious to moisture and easily cleanable) for these foods.

1) The band saw was only cleaned with a bleach solution between cutting meat from different species. The band saw must be thoroughly washed, rinsed and sanitized at least once every 4 hours and between cutting meat of different species., 2) A cutting board was stored on the floor, propped up against the walk-in cooler. Store food equipment and utensils at least 6 inches off the floor and in a sanitary manner.