INSPECTION REPORT Health Protection LQUN-ABDQAV

PREMISES NAME Hopcott Premium Meats		Tel: (604) 465-5000 Fax: (604) 465-5275
PREMISES ADDRESS 18385 Dewdney Trunk Rd Pitt Meadows, BC V3Y 2R9		INSPECTION DATE June 29, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bob Hopcott		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): In the deli section, dishes and utensils were being washed in the front hand sink. The hand sink is only to be used to wash hands. As well, dishes can't be properly washed & sanitized in a 1-compartment sink. Corrective Action(s): All dishes and utensils must be washed and sanitized in the commercial kitchen dishwasher or 3-compartment sink. Inform staff of this change, and ensure the sink in the deli area is only used to wash hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation (CORRECTED DURING INSPECTION): 1) Temperature recording sheets indicate that cooler temperatures shall be 6C or colder. This is incorrect, coolers shall be 4C or colder. 2) New chef in commercial kitchen indicated that the menu may change. Discussed the development of FoodSafety Plans for the new menu items with the chef. Corrective Action(s): 1) Change the temperature recording sheet to reflect the 4C temperature limit, and inform staff of the change. Manager (Mike) completed task during the inspection. 2) Submit the new menu and FoodSafety Plans to our office for review and approval. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The exterior door in the dry storage room, of the Produce Dept., has a gap at the bottom of the door that can allow pests in. Corrective Action(s): Install a door guard or door sweep at the base of the door to prevent the entry of pests. **Correction date: July 4/16** Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C; freezer was -19C; hot holding units were above 60C; thermometers present; and temperatures recorded daily. - High temperature dishwasher was 71C at the plate's surface, as per min/max thermometer. Dishwasher to be maintained by repair person as the buttons are not working properly. Have the booster and rinse temperature verified when they come. - Hand sinks stocked with running hot and cold water, liquid soap and paper towels. - General sanitation is good. - Quats sanitizer in spray bottles and in 3-compartment sink was 200ppm. - Flies present, but blue lights and fly tape used. Keep all doors closed at all times to prevent the entry of flies. You may wish to install air curtains above doors that are frequently opened or remain open for longer period of times. Consult your pest control company. - FoodSafe certified staff present. - Foods stored properly. Foods stored in food grade containers; covered; labeled; date coded; in groups to prevent contamination; and 6" off the floor on shelves. - Foods handled properly. Disposable gloves used and discarded when changing a task; and utensils used to handle food. - No expired foods for sale or in use. FIFO rule followed. **Fudge must be made in an approved kitchen (one which a Health Inspector inspects). Ensure this is occurring, and that it is being made in the commercial kitchen of the premises.**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-ABDQAV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment