INSPECTION REPORT Health Protection RWOG-AQPTKD

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 29, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bob Hopcott		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food in the sandwich cooler by the cookline measured 9-14C at the time of inspection. Corrective Action(s): Food was discarded at the time of inspection. Have this cooler repaired so that it can achieve and maintain 4C. Send a copy of the bill of repair to your area inspector. Ensure that a thermometer is present in the cooler and that temperatures are being logged at least twice daily. Violation Score: 15

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature logs not available for review. Corrective Action(s): Ensure that temperature logs are being recorded at least twice daily. Violation Score: 1

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

Comments

- All other coolers measured 4C or less - Freezers measured -18C or less - Hot held soups measured 60C or hotter - Sanitizer measured 400ppm quats - ensure that the quat concentration is between 200-400ppm - Dishwasher measured 73C at the final rinse cycle - Handwashing stations stocked with soap, paper towels and hot and cold running water - Screen door in place to prevent pest entry - Staff with FOODSAFE Level 1 or equivalent present Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018. Refresher course are available through Fraser Health or through https://www.fraserhealth.ca/ Note: Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.