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Public Health Laboratory
655 West 12th Avenue, Vancouver, BC V5Z 4R4 Food Quality Check Sample Requisition
www.bccdc.ca/publichealthlab
LABORATORY USE ONLY
Lab Number Date Received
Section 1 - Client Information
ESTABLISHMENT DESCRIPTION PLACE OF COLLECTION (Choose one only)
Business Name: ___________________________________________________ Food Service Establishment Farmer’s market
Processing Plant Hospital or School
Owner Name: ___________________________________________________
Retail Store Vending Machine
Address: ___________________________________________________ Other, specify: _______________________
___________________________________________________ REASON FOR INSPECTION (Choose one only)
Phone No. ___________________________________________________
Routine Testing Project / Research
Customer Complaint FBI Follow-up
PRODUCT DESCRIPTION Uncooked Ready to Eat Food Cooked Food Improper Food Handling Other, specify: _______________________
Product Name ___________________________________________________ COLLECTION & SHIPPING INFORMATION
Brand Name ___________________________________________________
Date & Time
& Description ___________________________________________________ Collected ___________________________________________________
YEAR / MONTH / DAY TIME (2400 HRS)
Manufacturer ___________________________________________________
Best Before Date/Batch Date _______________ Size/Weight _____________ Date & Time
Shipped ___________________________________________________
Code/Lot No. ___________________________________________________ YEAR / MONTH / DAY TIME (2400 HRS)
Storage temperature Sampling temperature
of Unit: _____________ oC of Food: _____________ oC
FOOD CATEGORY (Choose one only)
Bakery, Cereals, Rices Beverages, Desserts, Sauces Dairy goods Eggs Environmental Samples Fruits Meats
Mixed foods Salads Salad dressing Seafood Vegetables Other _______________________
CONTACT INFORMATION (This information is required for reporting of STAT results. Please attach business card.)
EHO Name: _______________________________________ E-mail: _______________________________________
Phone: _______________________________________ Copy to: _______________________________________
Health Authority
Fraser Interior Island Northern Vancouver Coastal
Site Address ______________________________________________________________________________________________
Section 2 - Test(s) Requested
LABORATORY TESTING REQUESTED
Routine Test (Aerobic Plate Count, Total & Fecal Coliforms, and E. coli) Environmental Sponge/Swab Test (Aerobic plate count)
Special Tests (must receive approval from laboratory before shipment, please call ahead)
Pathogen Tests:
Aw pH Salmonella E. coli O157:H7 B. cereus C. perfringens L. monocytogenes
S. aureus Other, specify: _____________________________
COMMENTS
For information on sample collection, please call Environmental Microbiology at (604) 707-2611 Form PHFP_101_1001F Version 2.1 05/2017
FQ FQ
FQ FQ
Public Health Laboratory
655 West 12th Avenue, Vancouver, BC V5Z 4R4
www.bccdc.ca/publichealthlab
FOOD QUALITY SAMPLING PROGRAM
DEFINITIONS AND DETAILED EXPLANATIONS
Establishment Description
Provide contact information for where sample was taken – business & owner name, address and phone number.
Place of Collection
Choose category of establishment. Food Service Establishments include restaurants, fast food premises, snack bars, cappuccino carts,
cafes, and take-out delis – any business where food is prepared and sold. Processing plants include food manufacturer or rework. Retail
stores include supermarkets, convenience stores, etc.
Product Description
-Tick whether food is cooked or uncooked ready-to-eat food. Describe sample, for example, Product Name – Sunrise Cheese & Description
– brie style cheese with orange peel.
- Name of Manufacturer if different from Business / Owners
- Record the Best Before Date or Batch Date (Date Product made), Code / Lot No or UPC
Reason for Inspection
Choose sample collection rationale. Routine testing indicates weekly samples. Customer complaint for example may be initiated by an
inspection which results in collection of food from the establishment. Improper food handling or suspicion during a routine inspection
which results in collection of food from the establishment – inspectors are encouraged to collect samples immediately in these situations.
Foodborne Illness follow-up would apply to additional visits to an establishment where a known FBI has occurred.
NOTE:
1. DO NOT SEND LEFT-OVER FOODS COLLECTED FROM COMPLAINT HOMES WHICH ARE ASSOCIATED WITH FOOD
POISONING – SUBMIT THESE SAMPLES WITH FP FORM A/B REQUISITIONS AS PART OF A FBI INVESTIGATION.
FOOD QUALITY SAMPLING DOES NOT REPLACE SAMPLING ASSOCATED WITH FOODBORNE ILLNESS.
2. FOOD QUALITY SAMPLES MUST EITHER BE COOKED OR UNCOOKED READY-TO-EAT FOOD.
3. FOOD QUALITY SAMPLES FROM ROUTINE TESTING WILL ONLY BE ACCEPTED ON MONDAY, TUESDAY AND
WEDNESDAY. DEMAND SAMPLES MAY BE ACCEPTED ON THURSDAY OR FRIDAY IF SCHEDULED WITH THE LAB – PHONE
LAB BEFORE SUBMITTING SAMPLES.
Contact Information
Provide phone and e-mail contact information for STAT reporting of results. Preliminary reports for all FQ samples with E. coli or fecal
coliforms will be issued to the EHO. STAT results should also be copied to the Food Quality Program Supervisor/ Coordinator in your area
– please also provide name (& contact info) for this person. Check off Health Authority and area and provide address where final report
should be sent. Attach a business card if possible.
Laboratory Testing Requested
Only routine testing for weekly sampling is accepted without prior approval.
For special tests, or for sample collection not scheduled please call ahead. The laboratory will make every effort to accommodate special
testing.
FOOD POISONING LABORATORY TELEPHONE: 604-707-2611
For information on sample collection, please call Environmental Microbiology at (604) 707-2611 Form PHFP_101_1001F Version 2.1 05/2017
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