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Hopcott Premium Meats

18385 Old Dewdney Trunk Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Hopcott Premium Meats has been inspected 13 times by Fraser Health Authority since August 29, 2017. The most recent inspection, on August 19, 2025, found no infractions.

3 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on July 11, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on August 5, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on August 5, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 1, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 12, 2017. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cream cheese frosted cinnamon buns noted at ambient display.
      • Corrective Action(s): Cream cheese frosted cinnamon buns were moved to the cooler. Store at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No QUATS sanitizer detected in spray bottles.
      • Corrective Action(s): Manager refilled sanitizer bottles - measured at 200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at back handsink in the bistro restaurant kitchen.
      • Corrective Action(s): Manager restocked paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bag of onions and potatoes stored directly on the floor next to the broom and dust bins. Broom was touching corner of onion bag.
      • Corrective Action(s): Bag of onions and potatoes were moved off the floor. Onions that touched the broom were discarded.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mounted chemical dispenser (3 compartmwent sink) missing a dispenser tube. Currently one tube is used to switch between chemicals.
      • Corrective Action(s): Repair mounted dispenser.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in spray bottle measured at >400 ppm
      • Corrective Action(s): Staff immediately refill the sanitizer with adequate concentration (200 ppm).
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher had a final rinse of 68.2C on the dish surface.
      • Corrective Action(s): Do not use high temperature dishwasher until it has been serviced. Ensure to communicate to all kitchen staff members not to use the high temperature dishwasher and manually washing the dishes instead in the 3 compartment sink beside the dishwasher.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher observed to have a final rinse of 68.2C on the dish surface.
      • Corrective Action(s): Repair or replace dishwasher so that it is able to reach at least 71C on the place surface level.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat stored next to cooling soups.
      • Corrective Action(s): Keep raw meats below/separate from all other foods. Meat moved during inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Build-up of food debris observed on the wire racks in walk in cooler.
      • Corrective Action(s): Clean racks to prevent debris from falling into food below. Due: 1 week.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle found without a label.
      • Corrective Action(s): Ensure all chemicals are labelled at all times for quick and accurate identification.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): French dip sauce and gravy were heated up and placed in hot holding container on stove that was not 60C or higher. Hot holding units must maintain 60C or higher to prevent pathogen growth
      • These sauces must be hot held in hot holding units with a set temperature; if you with to keep a container on the grill for hot holding, you must have a probe thermometer present to monitor that the temperature is 60C or higher
      • Corrective Action(s):
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Build up or dirt and food debris under cooking equipment, prep table, and shelving units
      • This may lead to harbouring of pests. Clean under the mentioned area and make it part of a routine so it is done more frequently to prevent build up
      • Date to be corrected by: Aug 6 2019
      • Corrective Action(s):
  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two light bulbs burnt out in the fume hood in the kitchen. Adequate lighting is required for cooking and cleaning purposes.
      • **Correct by: February 15, 2019**
      • Corrective Action(s): Replace light bulbs.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found food sitting directly on the floor in milk crates
      • Corrective Action(s): Must store food at least 6" or 15 cm off the floor.
      • CORRECT: today.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 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
    • 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
  12. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two 20L containers of food (appeared to be a tomato sauce and a broth based soup) observed cooling at room temperature. Reviewed cooling procedures with staff who stated that the soup/sauce is cooked, placed into the 20L container to cool at room temperature and then is transferred to the walk in cooler.
      • Corrective Action(s): Hot food of this volume and density cannot cool within the required times (60C to 20C in 2 hours or less, then from 20C to 4C or less in 4 hours or less). If food is to remain in these containers, the food MUST be cooled using a cold water bath or ice wand. Alternatively shallow (2 inches or less) may be placed directly in the cooler once the food reaches room temperature (~20C).
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in the sandwich cooler by the cookline measured 9-14C at the time of inspection.
      • Corrective Action(s): Food was discarded at the time of inspection. Have this cooler repaired so that it can achieve and maintain 4C. Send a copy of the bill of repair to your area inspector. Ensure that a thermometer is present in the cooler and that temperatures are being logged at least twice daily.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs not available for review.
      • Corrective Action(s): Ensure that temperature logs are being recorded at least twice daily.
      • Violation Score: 1

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