Mussels Showing Signs of Paralytic Shellfish Poisoning Toxin

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Several companies, including Centennial Foodservice, Albion Fisheries Ltd., B & C Food Distributors Ltd., Pacific Rim Shellfish Corp. and Walcan Seafood Ltd., are recalling certain mussels for the presence of Paralytic Shellfish Poisoning.  We have combined those companies into one posting for convenience.

Notification – Paralytic shellfish poisoning toxin in certain mussels from Centennial Foodservice

Recall / advisory date:
June 8, 2013
Reason for recall / advisory:
Marine Biotoxin
Hazard classification:
Class 2
Company / Firm:
Centennial Foodservice
Distribution:
Alberta, British Columbia, Saskatchewan
Extent of the distribution:
Hotel/Restaurant/Institutional, Retail
Reference number:
8079

Affected products

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall
None Aquacultured edulis mussels lb HARVEST DATE: 2013JN02
HARVEST LOCATION: BC 13
SUB AREA: 15
PROCESS DATE: 2013JN03
SITE IDENTITY:1401596
LOT # 445
None Marine Biotoxin

Notification – Paralytic shellfish poisoning toxin in certain mussels from Albion Fisheries Ltd.

Recall / advisory date:
June 8, 2013
Reason for recall / advisory:
Marine Biotoxin
Hazard classification:
Class 2
Company / Firm:
Albion Fisheries Ltd. (Richmond)
Distribution:
Alberta, British Columbia
Extent of the distribution:
Hotel/Restaurant/Institutional, Retail
Reference number:
8077

Affected products

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall
Albion FisheriesLtd. Mussel n/shell saltspringISL lb PACKED BY: BC0992SP
ORIGINAL SHIPPER’S CERT NO : BC 1905 SP
HARVEST DATE: 6/02/2013
HARVEST LOCATION: BC AREA 13-15
P.O NO: 10286
None Marine Biotoxin

Notification – Paralytic shellfish poisoning toxin in certain mussels from B & C Food Distributors Ltd.

Recall / advisory date:
June 8, 2013
Reason for recall / advisory:
Marine Biotoxin
Hazard classification:
Class 2
Company / Firm:
B & C Food Distributors Ltd.
Distribution:
British Columbia
Extent of the distribution:
Hotel/Restaurant/Institutional, Retail
Reference number:
8080

Affected products

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall
B & C Food Mussels Variablekg Processing dates: June 4, 2013 to June 7, 2013
Area: 13-15
Lot/Lease #: 445
None Marine Biotoxin
Walcan SeafoodLtd. Aquacultured edulis mussels lb HARVEST DATE: 2013JN02
HARVEST LOCATION: BC 13
SUB AREA: 15
PROCESS DATE: 2013JN03
SITE IDENTITY:1401596
LOT # 445
None Marine Biotoxin
Walcan SeafoodLtd. Aquacultured edulis mussels 1.5 lb HARVEST DATE: 2013JN02
HARVEST LOCATION: BC 13
SUB AREA: 15
PROCESS DATE: 2013JN03
SITE IDENTITY:1401596
LOT # 445
None Marine Biotoxin

Notification – Paralytic shellfish poisoning toxin in certain mussels from Pacific Rim Shellfish (2003) Corporation

Recall / advisory date:
June 8, 2013
Reason for recall / advisory:
Marine Biotoxin
Hazard classification:
Class 2
Company / Firm:
Pacific Rim Shellfish (2003) Corporation
Distribution:
British Columbia
Extent of the distribution:
Hotel/Restaurant/Institutional, Retail
Reference number:
8078

Affected products

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall
None Mussels lb LOT: 13060401
HARVEST DATE: JUNE 2, 2013
HARVEST LOCATION: BC 13-15
None Marine Biotoxin

HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are a Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and have succeeded in furnishing an economical, effective and expedient Certification Process for the Retail Food Supply Chain including Non-Registered Manufacturing, Warehousing, Logistics, Restaurants and Retail Food Outlets.

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Smucker Foods of Canada Company Recalls Bick’s Pickled Bean Salad

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Notification – Certain Bick’s Pickled Bean Salad is recalled

Recall / advisory date:
April 10, 2013
Reason for recall / advisory:
Microbiological – Other
Hazard classification:
Class 3
Company / Firm:
Smucker Foods Of Canada Co.
Distribution:
National
Extent of the distribution:
Hotel/Restaurant/Institutional
Reference number:
7927

Affected products

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall
Bick’s Pickled Bean Salad L 2270 731 XXXX* B
*XXXX indicates Military time and all times are included
0 59000 07421 4 Microbiological – Non harmful (Quality/Spoilage)

HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are a Third-Party Auditor and a Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and have succeeded in furnishing an economical, effective and expedient Certification Process for the Retail Food Supply Chain including Non-Registered Manufacturing, Warehousing, Logistics, Restaurants and Retail Food Outlets.

Contact us to achieve Certification from HACCPCanada, today!

New Milano Pepperoni Products Recalled

 

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HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are a Third-Party Auditor and a Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and have succeeded in furnishing an economical, effective and expedient Certification Process for the Retail Food Supply Chain including Non-Registered Manufacturing, Warehousing, Logistics, Restaurants and Retail Food Outlets.

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Reference Number: 7859
Recalling Firm: PRODUITS ALIMENTAIRES ITALIENS MILANO INC.
Date of Recall: 2/25/2013
Recall Classification: 1
Distribution : Ontario, Quebec
Extent of the Product Distribution : Hotel/Restaurant/Institutional

Product List

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall:
NEW MILANO PEPPERONI AND MINI PEPPERONI 5 x 10lb 2013 FEB 12 1 80019 00011 3 Microbiological – Listeria
NEW MILANO PEPPERONI AND MINI PEPPERONI 5 x 10lb 2013 FEB 12 1 80019 00011 3 Microbiological – Salmonella

 

 

Cardinal Meat Specialists Ltd Recalls More Frozen Hamburger Patties

HACCPCanada Certification - Be Informed

 

HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are a Third-Party Auditor and a Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and have succeeded in furnishing an economical, effective and expedient Certification Process for the Retail Food Supply Chain including Non-Registered Manufacturing, Warehousing, Logistics, Restaurants and Retail Food Outlets.

Contact us to achieve Certification from HACCPCanada, today!

Reference Number: 7830
Recalling Firm: CARDINAL MEAT SPECIALISTS LIMITED
Date of Recall: 2/19/2013
Recall Classification: 1
Distribution : Ontario, Quebec
Extent of the Product Distribution : Hotel/Restaurant/Institutional

Product List

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall:
CARDINAL BEEF BURGERS 4.54kg Production code ending with 22712 None / Aucun Microbiological – E. coli O157:H7

 

GNG Adds To Their Hummous Recall

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HACCPCanada advocates and mandates HACCP System Certification; with an emphasis on providing Food Safety Confidence to the Consumer. We are a Third-Party Auditor and a Certifying Body (an independent & impartial national organization which evaluates and verifies HACCP systems) and have succeeded in furnishing an economical, effective and expedient Certification Process for the Retail Food Supply Chain including Non-Registered Manufacturing, Warehousing, Logistics, Restaurants and Retail Food Outlets.

Contact us to achieve Certification from HACCPCanada, today!

Reference Number: 7796
Recalling Firm: GNG FOOD SERVICE INC.
Date of Recall: 2/5/2013
Recall Classification: 1
Distribution : Ontario
Extent of the Product Distribution : Hotel/Restaurant/Institutional

Product List

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall:
GNG FOOD SERVICE INC. HUMMOUS kg Production Date: 20 January, 2013 Expiry Date: 04 February, 2013;
Production Date: 24 January, 2013 Expiry Date: 08 February, 2013;
Production Date: 28 January, 2013 Expiry Date: 12 February, 2013
None / Aucun Microbiological – Listeria
GNG FOOD SERVICE INC. HUMMOUS 11kg Production Date: 20 January, 2013 Expiry Date: 04 February, 2013;
Production Date: 24 January, 2013 Expiry Date: 08 February, 2013;
Production Date: 28 January, 2013 Expiry Date: 12 February, 2013
None / Aucun Microbiological – Listeria

 

Taylor Shellfish Canada/Fanny Bay Oysters Recalled

Reference Number: 7634
Recalling Firm: TAYLOR SHELLFISH CANADA (FANNY BAY OYSTERS)
Date of Recall: 12/8/2012
Recall Classification: 2
Distribution : British Columbia
Extent of the Product Distribution : Retail and Hotel/Restaurant/Institutional

Product List

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall:
FANNY BAY OYSTERS FARMED MATTAKI OYSTERS 5 dozen Lot# 7496
Harvest Area: 23- 3/1405569, Bernard Point in BC
Harvest Date: 12/02/2012
Process Date: 12/06/2012
None / Aucun Marine Biotoxin
FANNY BAY OYSTERS FARMED BOATHOUSE KISS OYSTERS 5 dozen Lot# 7496
Harvest Area: 23- 3/1405569, Bernard Point in BC
Harvest Date: 12/02/2012
Process Date: 12/06/2012
None / Aucun Marine Biotoxin

Restaurant inspections don’t ensure safety

Courtesy of the Associated Press

BATON ROUGE, La. (AP) — Louisiana’s regulators of food safety fail to ensure restaurants and other retail food establishments are complying with health standards and allow violators of safety requirements to continue operations, according to a new audit released Monday.

The Office of Public Health issued permits to restaurants that didn’t correct past violations, rarely assesses penalties to violators of safety regulations and doesn’t meet its own inspection standards, the review by Legislative Auditor Daryl Purpera’s office says.

Of nearly 450,000 violations over three years reviewed by auditors, the Office of Public Health levied penalties on two establishments — and didn’t collect any of the $1,300 in penalties assessed.

The agency also doesn’t have standardized criteria for determining when fines should be issued and hasn’t routinely hit repeat violators with penalties or other consequences, according to the audit.

“Overall, OPH’s permitting, inspection and enforcement processes need improvement to ensure the safety of food served in retailed food establishments,” the audit from Purpera’s office says.

Health and Hospitals Secretary Bruce Greenstein, who oversees the agency deemed deficient in the performance review, said his department is working to strengthen inspections and enforcement. He agreed with most of the audit’s recommendations for improving food safety regulation.

Some restaurants found to have violations of health and safety regulations in pre-opening inspections were issued permits to operate despite the violations. Thirty-two percent of establishments deemed to have at least one “critical” violation weren’t re-inspected to make sure the problems were corrected, the audit says. Violations deemed to be critical include chemical contamination, sewage backup and improper food storage.

“Since critical violations may directly impact food safety if left uncorrected, conducting re-inspections is important to protecting public health,” the legislative auditor’s analysis says.

The public health office adopted a model for inspection frequency based partly on federal recommendations, but didn’t follow its own standards.

The audit says more than 5,800 “high-risk establishments,” 81 percent of the mostly full-service restaurants, weren’t inspected four times a year as the model requires. On average, instead they were visited twice a year during the three-year period reviewed.

Meanwhile, a state-run website that’s supposed to give people an idea of how restaurants are performing in their sanitary inspections doesn’t have complete results available to the public, the review says.

Purpera’s office recommended a reorganization of the $11 million-a-year food inspection program, an increase in permitting fees and an upgrade to its data collection efforts.

In a written response, Greenstein said the public health office will stop issuing permits to restaurants with uncorrected critical violations, will prioritize re-inspections of safety code violators and will strengthen assessment of penalties when establishments don’t comply with regulations. He also said the agency will review its entire fee structure to determine if changes should be recommended to lawmakers.

“This report will assist us in making necessary changes to this program and to further ensure that retail food establishments are meeting the required standards in order to protect the health and well-being of the residents and visitors of Louisiana,” Greenstein wrote.

The audit looked at inspections and enforcement of food safety regulations for restaurants and kitchens at places like nursing homes, but not at concession stands, bars and other establishments that sell food.

___

Online:

The audit is available at: http://app1.lla.state.la.us/PublicReports.nsf/0/7A1222489BEAFEF886257ABC005CCB0B/$FILE/0002DA0A.pdf

 

Salamina Inc Recalls Sadis Sliced Pepperoni

Reference Number: 7507
Recalling Firm: SALAMINA INC.
Date of Recall: 10/25/2012
Recall Classification: 1
Distribution : Quebec
Extent of the Product Distribution : Hotel/Restaurant/Institutional

Product List

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall:
SADIS PEPPERONI – 2″ SLICED 20 kg 275283 None / Aucun Microbiological – Listeria

 

On the Border restaurant in Vancouver Washington linked to Salmonella outbreak

 

 

On the Border restaurant in Vancouver Washington linked to Salmonella outbreak

POSTED BY BILL MARLER ON OCTOBER 9, 2012

Clark County Public Health is investigating several Salmonella cases among employees and patrons of On the Border restaurant, located at 1505 SE 164th Ave. Anyone who ate at the restaurant between Sept. 20 and Oct. 8 and is experiencing symptoms of Salmonellashould contact a health care provider.

Salmonella symptoms can include severe diarrhea, bloody diarrhea, fever, chills, abdominal discomfort and occasionally vomiting. The symptoms generally appear one to three days after exposure. Most people recover on their own without medication.

“We closed the restaurant this morning as a further precaution to reduce the risk of Salmonella spreading to others,” said Dr. Alan Melnick, Clark County Health Officer. “Our staff is interviewing employees and patrons to learn more about the possible source of the outbreak, such as a contaminated food source. We’re also working with restaurant staff to make sure standard control measures are in place, such as sanitary surfaces and equipment, frequent hand-washing and proper food handling and storage. Restaurant staff has been very cooperative.”

To date, there have been eleven confirmed cases and five probable cases associated with this outbreak. Although the risk of infection to the general public is low, Salmonella could spread if infected people don’t wash their hands properly after using the bathroom. People with salmonella should also stay home until their symptoms have disappeared.

Salmonella is a common bacterial infection. People are most often infected by eating or drinking contaminated food or water or by contact with infected people or animals. Salmonella is typically a food-borne illness acquired from contaminated raw poultry, eggs, and unpasteurized milk and cheese products. It can get on food or other objects and then into someone else’s mouth which can result in infection.

 

 

Cruise Ship Suspected Source of Outbreak That Closed Halifax Restaurants

 

CTV Atlantic
Published Tuesday, Aug. 21, 2012 6:10PM ADT
Last Updated Tuesday, Aug. 21, 2012 7:16PM ADT

A cruise ship that stopped in Halifax about two weeks ago is the suspected source of an outbreak that shut down two restaurants on the waterfront this week.

It turns out at least 200 people on the ship reported feeling ill, and restaurant and business owners in downtown Halifax are now asking why they weren’t notified of the outbreak.

Lisa Drader-Murphy owns a clothing store in Bishop’s Landing. She developed norovirus-like symptoms Sunday; about a week after her store manager fell ill.

“We had had an incident, or a day in our store where many cruise ship passengers had come through and told our staff there was a Norwalk outbreak on their cruise ship,” says Drader-Murphy.

The Carnival Glory docked in Halifax on Aug. 9 and it appears it may have carried more than just passengers to the waterfront.

Two waterfront restaurants, The Bicycle Thief and Ristorante a Mano, had to close after at least 26 staff and customers became ill with what also appears to be the norovirus.

According to a statement released by the Carnival Glory, of the roughly 4,800 people on board the ship, roughly 200 had norovirus-like symptoms when they docked in Halifax.

Carnival Cruise Lines tells CTV News all guests who experienced norovirus-like symptoms were required to remain on the ship and not go into port. It also says Health Canada was notified of the outbreak.

In a statement to CTV News, Health Canada says:

Health Canada was made aware of the presence of a gastrointestinal illness aboard the Carnival Glory on August 9, 2012. As gastrointestinal illness rates did not exceed three per cent of the passengers or crew while in Canadian waters, no official inspections were conducted.

However, calculations made by CTV News show otherwise, as three per cent of the ship makes up 143 passengers and Carnival Cruise says a total of 215 passengers were sick.

Some Halifax residents say the outbreak has made them think twice about dining on the waterfront.

“Certainly be more cautious, knowing that’s around right now, until everything’s cleared,” says Scott Chapman. “It’s certainly disconcerting.”

“I would think twice about visiting a restaurant on the waterfront that would be frequented by the cruise ships,” says Gary Armitage.

The Bicycle Thief and Ristorante a Mano remained closed today, although food safety officials gave the owners approval to re-open.

The owners say they chose to keep the restaurants closed for an extra day as a precautionary measure, and they plan to re-open tomorrow.

With files from CTV Atlantic’s Alyse Hand

Read more: http://atlantic.ctvnews.ca/cruise-ship-suspected-source-of-outbreak-that-closed-halifax-restaurants-1.923903#ixzz24OApVoNn