This Web page has been archived on the Web.

2000 December Report of the Auditor General of Canada

December 2000 Report—Chapter 25

Exhibit 25.13—Examples of Persistent Problems Noted by Agency Inspectors

Prevention of cross contamination

  • "Sales personnel were seen frequently moving through the raw product area to reach [the] finished product area to pack and ship their orders. These practices can lead to the contamination of finished ready-to-eat products with micro-organisms from raw [products]."
  • "There are no hand washing facilities in [the] cooking and packing areas. Since raw [products] are also handled in these areas, potential exists for contamination of cooked products. These practices can lead to the contamination of finished ready-to-eat products with micro-organisms from raw [products]."

Housekeeping

  • "Sanitation of underside of equipment to be properly cleaned on a daily basis."
  • "I found your sanitation in the grading room and equipment as totally unacceptable. Your sanitation protocol states that grading room and equipment are washed daily after ... [product] grading. Your immediate attention is required to ensure a safe food product."
  • "[product] parts [found] on scale."

Condensation

  • "Prep[aration] room - product stored under reefer [i.e., refrigeration] deflector [condensation]."
  • "New meat storage cooler - condensation around ceiling access."
  • "Chopping and stuffing [area] - condensation build-up on reefer units."

Source: CFIA's inspection files