Fraser Health Authority



INSPECTION REPORT
Health Protection
245242
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
August 1, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Bob Hopcott		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): French dip sauce and gravy were heated up and placed in hot holding container on stove that was not 60C or higher. Hot holding units must maintain 60C or higher to prevent pathogen growth
These sauces must be hot held in hot holding units with a set temperature; if you with to keep a container on the grill for hot holding, you must have a probe thermometer present to monitor that the temperature is 60C or higher
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 1
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Build up or dirt and food debris under cooking equipment, prep table, and shelving units
This may lead to harbouring of pests. Clean under the mentioned area and make it part of a routine so it is done more frequently to prevent build up
Date to be corrected by: Aug 6 2019
Corrective Action(s):

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

Handwashing stations stocked with soap, paper towels, and hot/cold running water
Quat sanitizer (200-400ppm) present and used in premise
High temp dishwasher reached adequate temp of 71C on plate surface for final rinse cycle.
Cooler temps at or below 4C; freezer temps at or below -18C
Temp log updated daily
Foodsafe level 1 certified staff present during inspection
No pest activity