Fraser Health Authority



INSPECTION REPORT
Health Protection
MUPN-BLGVB3
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
February 4, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Bob Hopcott		NEXT INSPECTION DATE
6 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
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw meat stored next to cooling soups.
Corrective Action(s): Keep raw meats below/separate from all other foods. Meat moved during inspection.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Build-up of food debris observed on the wire racks in walk in cooler.
Corrective Action(s): Clean racks to prevent debris from falling into food below. Due: 1 week.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Sanitizer bottle found without a label.
Corrective Action(s): Ensure all chemicals are labelled at all times for quick and accurate identification.
Violation Score: 3

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

Reminder: Ice wands need to be wrapped or stored in a clean container to prevent contamination of the wand/food.
Other observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Cooling reviewed, ice wands used, no concerns with process noted
√ Food up off floor ≥6”
√ Hand wash stations fully stocked
√ Quats sanitizer available at 200ppm
√ High temperature dishwasher sanitizing at ≥71°C
√ General sanitation and maintenance is satisfactory
√ No signs of pest infestation noted
√ Thermometers present
√ Temperature logs maintained
√ Staff with FoodSafe present
√ No concerns with staff hygiene or food handling noted during inspection