Walker Lake Meat Shop

Staff members were observed not washing their hands before wearing gloves and before returning to food handling after incompatible activities. Education was provided. Handwashing must be performed at appropriate times and as frequently as needed.

Several large boxes of raw fish were observed stored at room temperature and unattended, with temperatures measured between 5–9°C. The operator was instructed to relocate them to the cooler to maintain 4°C or below. Raw fish and meat awaiting preparation must always be brought out in small batches to prevent temperature abuse.

No scoops were provided for several bulk bins used for dispensing dry food. Staff members indicated that gloves are used to dispense spices. Please ensure scoops with handles are provided for all bulk food containers and stored upright to prevent handles from contacting food.

The staff washroom handwashing sink lacked hand soap; the dispenser was refilled by the operator during the inspection. Handwashing sinks must be fully stocked with liquid soap and paper towels at all times.