INSPECTION REPORT Health Protection MUPN-AHNUXK

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 January 16, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bob Hopcott		NEXT INSPECTION DATE January 17, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two 20L containers of Bolognese sauce found in walk-in cooler dated as made yesterday. Internal temperature measured at 11.9C. Reviewed cooling with staff who stated that hot product is put into the 20L containers, allowed to cool to room temperature then put into the cooler as is. **Food of this volume in this type of container cannot cool down unassisted to refrigeration temperature (4C/40F) within the six hours that is required** Corrective Action(s): Food must be cool from 60C to room temperature (~20C) within two hours then from room temperature to 4C/40F or less in under 4 hours. Some ways this can be done is by: (1) transfer food to shallow metal pans (2' or less) (2) submerse the pot or 20L bucket in an ice bath in the sink and stir frequently (do this once the food had reached room temperature) (3) put an ice wand or ice packs into the centre of the pot/bucket of food and stir frequently. ***Unless the food is in shallow pans, all sauces/soups must already be 4C/40F or less BEFORE it is put into the cooler. Locate and update FoodSafety plan if needed. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher final rinse cycle only reaching 68-69C, this must reach a minimum temeprature of 71C. Corrective Action(s): Adjust/repair dishwasher so it can maintain a rinse temperature of 71C/165F at the dish level consistantly. Until this is repaired, use dispible plates, cups and cutlary in the bistro and manually sanitize dishes that come out of the dishwasher. Due: tomorrow. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Note: Hot holding unit is being replaced with a prep area and new under counter cooler is being installed under the panini grill. No concerns noted with these changes but updated plans need to be submitted before changes take place. Good Items Noted: Refrigeration <= 4°C Freezers <= -18°C Hot holding >= 60°C Hand wash stations fully stocked Quats sanitizer available at 200ppm General premise organization and cleanliness is ok No signs of pests noted Staff with FoodSafe present on-site