INSPECTION REPORT Health Protection CQUY-CV5PJU

PREMISES NAME De Dutch Pannekoek House (Port Coquitlam)		Tel: (604) 944-3802 Fax:
PREMISES ADDRESS 200 - 2748 Lougheed Hwy Coquitlam, BC V3B 6P2		INSPECTION DATE August 28, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 30, 2023
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperatures inside 2 prep coolers are exceeding 4 degrees Celsius (9-10 degrees C) Corrective Action(s): Operator indicates that the refrigerators were recently serviced (last week). Temperature dials were adjusted while on-site to lower the temperatures in the 2 units. *Temperatures are now at safe (ie. 4C or lower) operating levels inside one of the prep coolers. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the 2 prep coolers is operating at elevated temps (~10 degrees Celsius). Corrective Action(s): Adjusted thermometer to coldest setting, but temperature is still above 4 degrees Celsius. *Remove all food from the cooler. *Contact repair technician to inspect and repair the unit (must maintain temperature of 4 Celsius /40 Fahrenheit or lower). Violation Score: 3

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

Comments

* Employees are recording temperatures in the logbook on a daily basis, but not taking any action when temps exceed safe operating ranges, based on the August 2023 temp logsheet. *The purpose of keeping temp logs is to identify equipment/temperature issues before they cause food safety hazards. *Re-train staff inform supervisor(s) if/when temperatures fall outside of acceptable ranges* - Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Quaternary-ammonium food-contact surface sanitizer solution available at adequate concentration (Oasis 146) - Chemical-sanitizing dishwasher providing ≥50ppm chlorine residual during rinse cycle - No sanitation concerns observed at time of inspection - No pest activity observed during inspection