Facility Self-Evaluation Report

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Facility Name:
Location:
Registration Number:
Date of Inspection:

Process Type (check all that apply)

  • Fresh Frozen/Semi-preserved
  • Salt/Dried
  • Ready-to-eat
  • Pickled, Spiced, Marinated
  • Cannery
  • Molluscan Shellfish
  • Other

Schedule I deficiency totals: Minor, Serious, Critical
Schedule II deficiency totals: Minor, Serious, Critical

Schedule I Compliance Level (see Compliance Level table):
Schedule II Compliance Level (see Compliance Level table):

Facility Compliance Level (select lowest level for Schedule I or II)

Compliance Level Table
(Compliance Levels A or B are acceptable. Compliance Levels C or D are unacceptable.)
Compliance Level Number of Deficiencies
A Minor: 0-5; Serious: 0; Critical: 0
B Minor: 6-10; Serious: 1-2; Critical: 0
C Minor: 11 or more; Serious: 3-4; Critical: 0
D Minor: NA; Serious: 5 or more; Critical: 1 or more

I declare, to the best of my knowledge, that the information provided above is accurate, and that I have taken all reasonable steps to ensure that the facilities named above comply with Schedules I and II of the Fish Inspection Regulations.

Name:
Signature:
Date:

Facility Self Evaluation Summary

Page of .

Plant Name:
Registration Number:
Date of Inspection:

Schedule:
Item Number:
Deficiency:
Deficiency Category:

All deficiencies noted able will be corrected through the corrective actions recorded in accordance with the establishment's Quality Management Program (QMP) Plan

Name:
Signature:
Date:

Facility Inspection Worksheet (Schedule I)

Facility:
Registration Number:
Date:

1.1 Construction, Design, Plant Surroundings
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/2/(1) Layout, design, construction of facilities shall:

a) Permit adequate cleaning and disinfection
b) Prevent accumulation of dirt, fish contact with floor, foreign particles into fish, condensation or mould on surfaces.
c) Permit good production practices (i.e., protect against contamination and cross contamination)
d) Provide suitable temperature for sanitary processing and storage of fish if necessary
e) Provide for orderly movement of raw material and finished product
               
1/2/(2) Construction materials approved

Packaging / chemicals approved
               
1/2/(3) Outdoor saltfish racks properly located, fish handled to prevent contamination                

 

1.2 Floors - Wet Working Areas
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/3 Smooth, impervious, non toxic, non absorbent

Properly sloped

Maintained for ease of cleaning and disinfection

Water does not collect or pool
               

 

1.2 Floors - Dry Working Areas
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/3 Properly constructed

In good repair
               

 

1.3 Drains
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/4/(1) Sufficient capacity / non-corrodible material

Properly trapped and covered

Rodent and insect proof

Equipped with check valve if necessary

Coolers properly drained
               
1/2/(2) Drainage disposed of in approved manner                

 

1.4 Walls
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/5 Light coloured

Constructed of approved material

Washable

Joints sealed, floor / wall joint sealed

Maintained for ease of cleaning and disinfection
               

 

1.5 Ceilings and Overhead Fixtures
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/6 Constructed of approved material

Light coloured

Washable

Acceptable height

Maintained for ease of cleaning and disinfection
               
1/7 Overhead fixtures designed, constructed, installed and finished to prevent accumulation of dirt, reduce condensation, moulds and shedding of materials into fish. Fixtures to be labelled as to purpose if necessary.                

 

1.6 Windows, Doors and Ventilation
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/17 Ventilation:

Adequate ventilation provided
Prevents condensation
Designed to prevent pest entry
               
1/8 Windows / Openings to Outside:

Constructed to prevent dirt accumulation
Constructed to prevent entry of pests (screens, etc.)
               
1/9/(1 ) Doors:

Constructed of approved materials
Washable
Properly fitted and hung
Maintained for ease of cleaning and disinfection
               
1/9/(2)* a) Doors located so persons may not enter directly into processing area from outside of plant.
b) Emergency exits from processing areas clearly marked as such. Cannot be opened from outside.
               

 

1.7 Lighting
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/16 Adequate lighting provided

Installed for ease of cleaning and disinfecting

Protective covering
               

 

1.8 Refrigeration/Freezing Facilities
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/18/(1) a) Freezing equipment adequate (contact freeze 25mm fish to -18°C in 2 Hrs)
b) Air blast freeze to -18°C at rate that prevents deterioration of fish
               
1/18/(2) Refrigeration facilities operated in a manner that prevents frost build-up                
1/18/(3) Cold storage equipped with automatic temperature recorders                
1/18/(4) Refrigeration facilities equipped with automatic temperature devices or temperature is recorded once every 24 hours                
1/18/(5) Temperature records kept for three (3) years                


2.1 Equipment
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/10 All surfaces, frames and legs (Processing equipment, ice handling or conveying equipment):

Smooth, non-corrodible, non-absorbent, non-toxic materials (note: exceptions in subsections 2 - 5)
Washable (no gaps, crevices or inaccessible points)
Maintained in condition for ease of cleaning and disinfecting
               
1/11 Cooler / Cold Storage racking systems for fish:

Constructed of approved material
Maintained in condition for ease of cleaning and disinfection.
               
1/21 All facilities and equipment:

Maintained to minimize the risk of contamination of fish
Maintained to facilitate cleaning and disinfection
Installed to allow adequate cleaning and disinfection of surrounding areas
               

 

2.2 Product Preservation Process Equipment and Monitoring Devices
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/19 Equipment used to perform product preservation process meets requirements set out in QMP                
1/20 Devices used to monitor the effectiveness of a product preservation process or the performance of equipment used in those processes are calibrated and function as stated in QMP                

 

2.3 Packaging Storage
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/12 Packaging materials stored in properly constructed, dry, sanitary storage rooms that provide protection from weather contamination plus insect and animal pests                

 

2.4 Ingredient Storage
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/13/(1) Ingredients stored in sanitary storage rooms that provide protection from weather, contamination and insect and animal pests

Storage room equipped with adequate temperature control if necessary
               
1/13/(2) Bulk storage area meets requirements                
1/13/(3) Doors to bulk storage areas constructed of approved material, maintained in condition for ease of cleaning, located so that ingredients may be delivered in a sanitary manner.                
1/13/(4) Salt stored outside kept off the ground, bags sound, protected from contamination                

 

2.7 Utensils
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/25 Utensils and cutting surfaces of approved material maintained for ease of cleaning and disinfection                

 

2.8 Conveyors
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/26(1) Conveyors in contact with fish constructed of approved material and maintained for ease of cleaning and disinfection

Equipped with spray washers and scrapers if necessary
               
1/26(2) Conveyors for loading packaged or finished product maintained for ease of cleaning and disinfection                

 

2.9 Pallets
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/27 Pallets used as equipment in a processing area are made of approved material and are maintained for ease of cleaning and disinfection                

 

3.1 Water Supply
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/14/(1) Adequate water supply with sufficient pressure provided for processing, cleaning, toilets etc.

a) Bacteriologically acceptable
b) Source approved
               
1/14/(2) Sources chlorinated or otherwise treated if necessary                
1/14/(3) May use approved, untreated water for live shellfish if:

a) Bacteriologically acceptable (overlay standard)
b) No threat of cross contamination
               
1/14/(9) Unapproved water used for boilers etc. has no connection to approved water system. All feed lines and pipes clearly labelled.                
1/14/(10) Adequate supply of hot water provided                
1/14/(11) Hoses and other water delivery devices in ready-to-eat and shellfish operations equipped with anti-backflow preventers or vacuum breakers                
1/14/(12)* Detailed blueprints of water supply and outfall / sewage hook-up locations available for inspection                

 

3.2 Steam
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/14 a) Steam in contact with fish has no hazardous substances
b) Supplied in adequate quantities for the purpose
               

 

3.3 Ice
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/14/(5) a) Ice making / storage facilities operated in a manner that minimizes frost build-up
b) Ice making / storage facilities maintained for ease of cleaning and disinfection
c) * Ice making / storage facilities shall be constructed as per sections 3-8
               
1/14/(6)* Ice contact surfaces of ice making / storage facilities not constructed of wood                
1/14/(7) Ice handled in a manner that prevents its contamination                
1/14/(8) All ice used is made from approved water and stored in a manner that prevents its contamination                

 

4.4 Offal
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/15/(1) Offal receptacles clearly marked or colour coded and:

a) Equipped with tight fitting covers
b) Made of approved material and maintained for ease of cleaning
c) If stored outside are on a concrete pad sloped to drain
               
1/15/(2) Continuous offal handling systems properly constructed, located and maintained for ease of cleaning.                
1/15/(3) Vessels, barges, conveyances for transporting offal operated in a clean and sanitary manner                

 

5.1 Washrooms
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/22 a) Flush toilets available in adequate numbers
b) Flush toilets are conveniently located
c) Flush toilets do not lead directly into processing areas
d) Flush toilets have floor drains or do not pose risk of leakage into process areas
               

 

5.2 Hand Washing and Disinfecting
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/23/(1) Washbasins have non hand operated taps                
1/23/(2) Washbasins and other facilities and materials needed for employee hygiene are:

a) Provided in adequate quantities
b) Conveniently located in or visible from processing area
               

 

5.3 Changing Facilities
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/24* Changing facilities provided                

 

6.0 Vessels
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
1/28 Vessels with enclosed processing areas shall have, in addition to the other applicable requirements of Schedule I:

a) A clean and sanitary system for conveying fish from the reception area to the processing area
b) Storage areas for finished product that are large enough and easy to clean
               
1/28 Separate storage area for fish meal / by products                
1/28 c) Adequate equipment for disposing of process effluent, cleanup water, waste
d) Adequate equipment for delivering pressurized clean and sanitary water for processing
               
1/28 A water intake situated in a position where it is not possible for water being taken in to become contaminated by discharges of waste water, waste or engine coolant                
1/28 e) Walls, ceilings, and non-slip floors that are easy to clean
f) Hydraulic systems arranged and protected so leakage cannot contaminate fish
g) Marine type toilets or other satisfactory facilities
               

 

Facility Inspection Worksheet (Schedule II)

Facility
Registration Number
Date

1.1 Construction, Design, Plant Surroundings
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/13/(1) Grounds kept clean, free from debris and unnecessary material, maintained to minimize harbourages                
2/13/(2) Areas where fish is loaded, unloaded, or handled and other high traffic areas paved, covered with concrete or other impervious material and equipped with appropriate drains                

 

1.2 Floors - Wet Working Areas
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/1 Floors maintained in clean and sanitary condition                

 

1.2 Floors - Dry Working Areas
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/1 Floors maintained in clean condition                

 

1.4 Walls
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/1 Walls maintained in a clean and sanitary condition                

 

1.5 Ceilings and Overhead Fixtures
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/1 Ceilings maintained in a clean and sanitary condition                

 

1.6 Windows, Doors and Ventilation
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/1 Windows maintained in a clean and sanitary condition

Doors maintained in a clean and sanitary condition
               
2/8 Kept closed except to allow personnel, fish, equipment or other materials to enter or exit unless air curtains or other devices in operation                

 

1.8 Refrigeration/Freezing Facilities
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/16/(2) Cold storages maintain fish at -18°C or colder                
2/16/(3) Coolers maintain fish from 4°C to -1°C                

 

2.1 Equipment
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/1 Equipment maintained in a clean and sanitary condition                
2/11/(2) Unnecessary material or equipment not stored in process area                
2/14 Forklifts and other devices for moving fish and materials inside establishment clean and maintained in sound condition                

 

2.3 Packaging Storage
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/11/(2) Unnecessary material or equipment not stored in process area                

 

2.4 Ingredient Storage
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/11/(2) Unnecessary material or equipment not stored in process area                

 

2.5 Chemical Storage
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/2/(2) Products used for lubrication, cleaning or disinfection:

Clearly labeled as to its use
Stored in an appropriate location
Used only by persons trained to use or apply in a manner that prevents contamination of fish or contact surfaces
               
2/11/(2) Unnecessary material or equipment not stored in process area                
2/17 No odiferous or toxic substances shall be stored in a process area                

 

2.6 Temperature Control and Storage of Fish
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/16/(1) Fish iced or chilled and protected from contamination before processing in the establishment. Fish washed before processing if required.                
2/16/(2) Cold storage maintain fish at -18°C or colder (Assess in Section 1.8)                
2/16/(3) Coolers maintain fish from 4°C to -1°C (Assess in Section 1.8)                
2/17/(1) Processed fish stored in location designated by QMP to preserve quality and safety                
2/18 Frozen fish handled so temperature does not increase more than 5.5°C from time fish:

a) Is removed from cold storage and returned (unless thawed for processing)
b) Is placed on conveyance with cold storage capability
               

 

2.9 Pallets
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/15/(1) Wooden pallets used only to:

a) Handle or transport boxed or otherwise containerized raw material in a holding room or
b) Transport ingredients, additives, packaging material, raw material, labels, semi-processed saltfish, or packaged, boxed or otherwise containerized finished products into or out f a processing area
               
2/15/(2) Acceptable barrier between pallet and fish when wooden pallet used for press piling saltfish or processing salmon roe                
2/15/(3) Every pallet clean and maintained in sound condition                

 

4.1 Sanitation Program
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/1 Employees use proper sanitation and hygiene practices

No serious contamination

Establishment, grounds, equipment and conveyances free from insect and animal pests
               

 

4.2 Cleaning and Disinfecting
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/2/(1) Cleaning and disinfecting equipment and material provided in adequate quantity and conveniently located                
2/2/(2) Products used for lubrication, cleaning or disinfection:

Clearly labeled as to its use (Assess in Section 2.5)
Stored in an appropriate location (Assess in Section 2.5)
Used only by persons trained to use or apply in a manner that prevents contamination of fish or contact surfaces (Assess in Section 2.5)
               
2/11/(2) Unnecessary material or equipment not stored in process area (Assess in Section 2.1)                

 

4.3 Pest Control
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/4 Pesticides and other animal control products applied in a manner that prevents contamination of fish, packaging, labelling materials, ingredients                
2/5 Animals not permitted inside an establishment                

 

4.4 Offal
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/6 Fish offal shall be:

a) Collected in handling systems, receptacles, conveyances that are not used for the holding or transport of fish intended for processing
b) Disposed of or stored before disposal in a manner that does not attract pests, build up offensive odors, or contaminate surrounding area
c) Removed as frequently as necessary to maintain sanitation of establishment and as specified in their QMP
               

 

5.1 Washrooms
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/12 Toilet facilities are:

Maintained in good operating order
Equipped with toilet tissue
Effluent and sewage disposed of in accordance with local ordinances
               

 

5.2 Hand Washing and Disinfecting
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/3/(3)a) No person shall handle or process fish unless:

They first wash their hands with single service soap
They wash or rinse their waterproof protective clothing
They disinfect their hands or hand coverings if either will come into direct contact with fish
               
2/3/(3)b) No person shall after leaving a production line, return to it unless:

They first wash their hands with single service soap
They wash or rinse their waterproof protective clothing
They disinfect their hands or hand coverings if either will come into direct contact with fish
               
2/12 Handwash facilities are:

Maintained in good operating order
Equipped with single service towels
Effluent disposed of in accordance with local ordinances
               

 

5.4 Protective Clothing
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/3/(1) Employees wear protective clothing (i.e., coveralls, aprons, smocks, hair nets, beard nets etc.) that are clean and sound and are suitable for the tasks that they are charged to perform                
2/3/(2) No person shall enter a processing area unless the person:

a) Wears the protective clothing designated in the QMP and appropriate to the tasks they will perform.
b) Enures that their foot wear is clean and sanitary and uses foot dip if appropriate
c) Wears a hair net and, if appropriate, a beard net
               
2/3/(4) Protective clothing removed immediately on leaving a processing area and stored in a manner that prevents contamination                
2/7 Equipment and material provided to clean and disinfect protective clothing and footwear in adequate quantities and conveniently located (Assess in Section 5.2)                

 

5.5 Employee Health
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/9 No known carriers

No infected wounds, skin infections, sores

No communicable disease
               

 

5.6 Personal Adornments and Behaviour
Sch/Sec/Sub-sec Facility Requirements Mi Se Cr N/A Na Acc D/L Com
2/10 No jewellery or personal adornments that could become incorporated into fish being processed

No fingernail polish
               
2/11/(1) No smoking, spitting, eating, or chewing gum in process areas

No storage of food or other personal items in process areas
               
2/11(2) Unnecessary material or equipment not stored in process area                

* New construction only