INSPECTION REPORT Health Protection MUPN-ATZNEV

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 December 12, 2017	TIME SPENT 1.5 hours
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, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed 'clean' dishes being stored in a dish drying rack next to the bistro and deli hand wash stations. Staff stated they do wash some dishes in these sinks. One sink is not sufficient to be able to properly wash, rinse and sanitize equipment in addition to preventing staff from properly washing their hands while dishes are being washed. Corrective Action(s): Review dishwashing standards with staff and ensure that all dishes are washed, rinsed and sanitized in either the three compartment sink or dishwasher in the kitchen. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed dish drying racks next to both hand wash stations in the bistro and in the deli areas with 'clean' dishes in them. Discussed with staff who stated they wash some dishes in these sinks which are designated hand wash sinks. Corrective Action(s): While staff use the sink for washing dishes, it is not available for staff to wash their hands. Hand wash stations are only to be used for hand washing. Remove drying racks from two hand wash stations today and instruct staff to wash dishes in the kitchen area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed a build up of dirt and grease on the floors in the harder to reach areas including (but not limited to) under/behind dishwasher, between all steel tables in the center of the kitchen, under laundry basket next to the hand wash station near the three compartment sink. Corrective Action(s): Clean the above noted areas within one week. Violation Score: 3

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

Comments

Note: Observed 20L containers of soups and stocks in the walk in cooler. Reviewed cooling with staff who were not sure or not aware about the proper procedures for cooling large quantities of food. **Review proper cooling procedures with staff and ensure proper procedures are followed including using an ice bath or ice wand in the 20L container or using shallow trays (2" deep or less) in the cooler. If the warm soup/stock is put directly into 20L containers it MUST be cooled to 4C or less before being put into the cooler.** Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ 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 mostly maintained Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through https://foodsafe.ca/ Inspection report hand delivered next day