INSPECTION REPORT Health Protection MUPN-BLGVB5

PREMISES NAME Hopcott Premium Meats		Tel: (604) 465-7799 Fax: (604) 465-7731
PREMISES ADDRESS 18385 Dewdney Trunk Rd Pitt Meadows, BC V3Y 2R9		INSPECTION DATE February 4, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hopcott Premium Meats Ltd.		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit in front display area with roasts set to 135F and measured 135F. Corrective Action(s): All hot holding units must b 140F (60C) at minimum. Unit adjusted and came to 140F during inspection. **Add this to daily temperature logs and update temperature logs with required temperatures Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Gap observed between double receiving bay doors in smoke house area. This could allow for pest entry. 2) Pool of stagnant water observed under dry storage shelving on back wall of dry storage area behind deli Corrective Action(s): 1) Seal gap between these two doors with weather stripping to prevent pest entry. Due: 1 week 2) Clean up stagnant water to prevent breeding of pests. Lift shelving 6" up off floor to allow for easy cleaning and monitoring of pests. Due: 1 week. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # MUPN-ATZNGA of Dec-12-2017 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Area originally designated as a "deli storage" room now being used to package ready to eat foods but no hand wash station is located in this room. Correction: Install a hand wash station in this room or relocate repackaging to an alternate location. Due: 1 month.

Comments

Note: Minor cleaning needed in raw sausage prep room around hand washing sink and behind three compartment sink. Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C √ Ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ Three compartment sink set up with 200ppm quat sanitizer √ Over all the general sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained daily using infrared thermometer √ Reviewed sausage preparation with staff, any new/change in recipe of ready to eat sausages is done in consultation with an accredited lab √ No concerns with staff hygiene or food handling noted during inspection √ Reviewed cleaning procedures with staff for meat slicers, band saw, cuttin boards, etc. No concerns noted.