INSPECTION REPORT Health Protection CPAK-BF2SB8

PREMISES NAME De Dutch Pannekoek House #25		Tel: (604) 501-0930 Fax: (604) 501-2930
PREMISES ADDRESS 110 - 7310 120th St Surrey, BC V3W 3M9		INSPECTION DATE August 14, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bill Waring		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods stored in upper part of one of the prep coolers had internal temperatures ranging in between 7-10'C. Facility just went through busy hours. According to today's temperature log, the unit was operating at 2'C this morning. Ambient air temperature of unit when the lid was kept closed was measured at 6.4'C. Corrective Action(s): Ensure to have the lid closed when not busy. Recommended having the unit operate at lower temperature during the day, so that it can accommodate the temperature fluctuation during busy hours. Change it back to the normal setting after shift to prevent ice build up in the unit. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezers operating below required temperature of -18'C. -Thermometers available in each for temperature monitoring. Temperature recording chart kept up to date. -General food storage practice excellent throughout. All properly covered and contained in food grade containers. -200ppm Quats solution available in labelled spray bottles and in buckets to hold wiping cloths. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Tools maintained in sanitary condition. Ventilation canopy hood serviced and maintained. -Traps in place. No evidence of pest activity observed at this time. -Professional pest control company contracted for biweekly visits. Recent reports could not be checked as Manager was not on site at this time. -Washroom handsinks satisfactory. Recommendation: In addition to the regular morning checks, record the temperature of prep coolers one more time after the rush, and/or set at lower temperature during operational hours, as discussed at this time. All cold potentially hazardous foods must be stored at/below 4'C at all times. General maintenance and sanitation of the facility very good. However, sanitation level can be improved by cleaning hard to reach areas on a more regular basis. Please contact the health inspector for any questions or concerns.