INSPECTION REPORT Health Protection RWOG-AQPTM3

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 August 29, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hopcott Premium Meats Ltd.		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese/deli meat display cooler ("cheesedeck") measured from 15-20C. Internal temperatures of food measured from 8-12C. Temperature for this cooler was last recorded Aug 24, 2017. Corrective Action(s): Foods were discarded at the time of inspection. Ensure that temperatures are measured at least twice daily. Owner called maintenance at the time of inspection; estimated repair date is today (Aug 29, 2017) or tomorrow. Send a copy of the bill of repair to your area inspector. Do not use this cooler until it is repaired. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A radio was observed in the handwashing sink in the meat butchering area. This is a repeat violation. Corrective Action(s): Ensure that all handwashing sinks are easily accessible at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature logs not maintained. Last entry was dated Aug 24. 2017 Corrective Action(s): Ensure that temperatures are recorded at least twice daily. Violation Score: 1

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

Comments

- All other coolers measured 4C or colder - Freezers measured -18C or colder - Sanitizer measured 400ppm quats - ensure that the concentration of sanitizer measures between 200-400ppm quats - Sanitizer in 3 compartment sink measured 200ppm quats - Other handwashing sinks fully stocked with soap, paper towels and hot and cold running water - Good hand hygiene observed - Ambient temperature of meat cutting rooms are approximately 7C - Mushrooms packaged with perforated plastic - UV traps operational - Email a copy of the temperature records of the smoked foods to your area inspector