Annex D - Establishment inspection report
Note:
This Establishment Inspection Report is to be used by establishments applying for initial C-PIQ registration, as part of the company self-assessment required prior to proceeding to Pre-Validation
Establishment name:
Address:
SFC licence number:
Establishment representative:
Date of inspection:
Establishment inspection report
S= Satisfactory
U= Unsatisfactory
S | U | Comments | Correction dates | |
---|---|---|---|---|
Land free of debris and refuse. | ||||
Land permits good drainage. | ||||
Not close to any source of pollution. |
S | U | Comments | Correction dates | |
---|---|---|---|---|
Separate from and has no direct access to areas where operations are carried out which are incompatible with the handling of food. | ||||
Protected against entrance of insects, birds, rodents etc. | ||||
No room in the establishment used for storage or manufacture of anything that is likely to emit an odour that could affect flavour of the produce. | ||||
Of sound construction and in good repair. | ||||
Constructed of materials that are durable and free of noxious constituents. | ||||
Has areas with temperature, light and ventilation suitable for the preservation of produce. | ||||
Adequate means of drainage, waste removal and waste disposal. | ||||
Physical facilities are maintained in a sanitary manner. | ||||
Equipped with shatter proof light bulbs and fixtures in areas where produce or packaging materials are exposed. | ||||
Adequate supply of potable hot and cold water to serve the water needs of the establishment. | ||||
There is no connection between the non-potable and potable water systems. |
S | U | Comments | Correction dates | |
---|---|---|---|---|
Detergent, sanitizer, food contact lubricant or other chemical agent is properly labelled, stored and used in a manner that prevents contamination of produce or a surface with which produce comes in contact. |
S | U | Comments | Correction dates | |
---|---|---|---|---|
Clean and kept in a sanitary manner. | ||||
Adequate in size and equipment for the number of people. | ||||
Well lighted and ventilated. | ||||
Separate from and do not lead directly into any room used to handle produce. | ||||
"Wash Hands" sign is clearly posted. |
S | U | Comments | Correction dates | |
---|---|---|---|---|
Lighting over the grading equipment must be appropriate for the activity being conducted. | ||||
No stagnant or polluted water used in the washing or fluming of the product. | ||||
Final rinse water is potable. | ||||
If final rinse water is reused, it is only used for initial washing or fluming of the produce. | ||||
Produce is handled with equipment that is cleaned regularly and maintained in a sanitary condition. | ||||
Adequate facilities and means for cleaning of equipment. | ||||
Operations in relation to the preparation of produce are carried out in a sanitary manner. |
S | U | Comments | Correction dates | |
---|---|---|---|---|
Lighting over the grading equipment must be appropriate for the activity being conducted. | ||||
The location is free from vehicular traffic or other hazards. | ||||
There is a suitable grading table. | ||||
An electrical outlet is available to facilitate the use of electronic equipment necessary to carry out a full inspection. | ||||
The inspection room or area is a suitable environment with adequate temperature to allow the inspector to determine the condition of produce. | ||||
Establishment is willing to provide assistance as required to obtain samples and open and close containers and provide other assistance as the inspector requires. | ||||
Waste disposal is provided for the inspector. |
S | U | Comments | Correction dates | |
---|---|---|---|---|
Accurate records are maintained of produce shipments from the establishment by kind and grade of produce, size of container, date of shipment and number of containers shipped. | ||||
Annual water test records are maintained and available. | ||||
Pest control records are maintained and available. |
Name of Establishment
Representative:
Signature:
Date:
- Date modified: