INSPECTION REPORT Health Protection MKIM-C6MS4K

PREMISES NAME Hopcott Premium Meats		Tel: (604) 465-5000 Fax: (604) 465-5275
PREMISES ADDRESS 18385 Old Dewdney Trunk Rd Pitt Meadows, BC V3Y 2R9		INSPECTION DATE September 7, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bob Hopcott		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher had a final rinse of 68.2C on the dish surface. Corrective Action(s): Do not use high temperature dishwasher until it has been serviced. Ensure to communicate to all kitchen staff members not to use the high temperature dishwasher and manually washing the dishes instead in the 3 compartment sink beside the dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher observed to have a final rinse of 68.2C on the dish surface. Corrective Action(s): Repair or replace dishwasher so that it is able to reach at least 71C on the place surface level. Date To Be Corrected: Immediately Violation Score: 3

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

Comments

- Hand washing station supplied with hot/cold running water, single use paper towels, and liquid hand soap - All coolers 4C or lower - All freezers -18C or lower - All hot holding units 60C or higher - All cooling units equipped with thermometers - 3 compartment sink has sink plugs and is able to dispense 200 ppm QUATs - Sanitizer spray bottle was labeled and has 200 ppm QUATs - Food kept at least 6 inches off floor - Cleaning schedule log maintained - No sign of pests - General sanitation satisfactory - Staff on site FoodSafe level 1 certified - Health permit posted NOTE: Prep cooler lid should be closed as much as possible.