Fresh Fruit and Vegetable Registered Produce Warehouse (RPW) Program Manual of Procedures
Appendix II - Registered Produce Warehouse (RPW) Inspection Report

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Establishment Name:

Address:

Establishment Number:

Date:

Date of Previous Visit:

Inspector:

Frequency Level (Reduced, Normal or Tightened): 

Type of Inspection (Monitoring, Renewal or New Applicant):
S – Satisfactory
U – Unsatisfactory
N/A – Not Applicable
Table Description

This table charts the inspection report completed by the inspector when evaluating the establishment at time of registration (new and renewal) and monitoring visits.

Application S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
Has application been completed satisfactorily?            
Has applicant identified competent, responsible supervisor?            
Name of supervisor designated by applicant.            
RPW Identification S U N/A Comments / Corrective Action Correction Date & Initials Verification Date & Initials
Is certificate posted?            
Is proper Registered Establishment logo on packaging, master or shipping container, or pallet?            
Has there been any change in operations or personnel that might affect the registration of the establishment?            
Surroundings S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
Land free of debris and refuse.            
Land permits good drainage.            
Not close to any source of pollution.            
Establishment S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
Separate from and no direct access to areas where operations are carried out which are incompatible with the handling of produce.            
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, in good repair.            
Constructed of materials that are durable and free of noxious constituents.            
Areas with temperature, light and ventilation that are suitable for the preservation of produce.            
Adequate means of drainage, waste removal and waste disposal.            
Physical facilities are maintained in a sanitary manner.            
Shatter proof light bulbs and fixtures where produce or packaging materials are exposed.            
Adequate supply of potable hot and cold water to serve the water needs of the establishment.            
No connection between the non potable and potable water systems.            
Chemical Storage S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
Detergents, sanitizers, or other chemical agents are properly labelled and stored and used in a manner that prevents contamination of produce or a surface with which produce comes into contact.            
Lavatories S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
Able to be kept clean and sanitary.            
Adequate in size and equipment for the number of people.            
Well lighted and ventilated.            
Not leading immediately into any room used to handle produce.            
Wash hands sign is clearly posted.            
Product Handling S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
Lighting over the grading equipment provides minimum 550 lux.            
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.            
Inspection Facilities S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
There is at least 540 lux of light at inspector's point of produce inspection.            
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.            
Records S U N/A Comments/ Corrective Action Correction Date & Initials Verification Date & Initials
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.            
Records are retained for two years.            
A file of all establishment labels is available for inspection.            
Annual water test records are maintained and available.            

Renewal / Registration

Approved

checkbox  

Approved Pending Action Plan

checkbox  

Denied

checkbox  

Monitoring

Satisfactory

checkbox  

Unsatisfactory

checkbox  

Product Inspection

checkbox Meets

checkbox Fails (See Remarks)

Remarks:

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Inspector's Comments / Observations:

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Inspector Signature: space

Date: space

RPW Representative Signature:space

Date :space

Date modified: