INSPECTION REPORT Health Protection KMLN-B5ST6W

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 October 22, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hopcott Premium Meats Ltd.		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water foot pedal had been flipped up therefore no hot water available in meat cutting room. Corrective Action(s): Foot pedal was dropped back down, make sure both pedals are accessible so hands can be washed with both hot and cold water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Plate under service door in vegetable preparation room has been removed as heavily damaged leaving gap under the door which can lead to entrance of pests Corrective Action(s): Either replace plate, or install a larger weather strip to remove the gap under the door and prevent the entrance of pest. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Found build up of food and debris in hard to reach areas under shelving and racks in walk in coolers and storage areas like vegetable processing room. Corrective Action(s): A deep and thorough cleaning of hard to reach areas is required through out the premises. CORRECT 2 weeks. Violation Score: 3

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

Comments

- Coolers were 4 C or Colder - Freezers were - 18 C or colder - Hot holding unit was 60 C (NOTE: make sure to turn unit on and heat up before putting hot food into the unit) - Sanitizer was 200 ppm quat, make sure to use on all food contact surfaces between uses or every 4 hours, which ever is first. - Hand sinks had liquid soap, paper towel, hot and cold water - items are washed and sanitized manually, sink had 200 ppm quat - Flies noted through out premises, traps are in place. - Over all sanitation of walls, ceilings and equipment is satisfactory. - Food safety plan has been approved for fermented sausages - Records are available for temperature and relative humidity for fermented products