INSPECTION REPORT Health Protection 238081

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 July 19, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bill Waring		NEXT INSPECTION DATE August 01, 2017
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Fraser Health Health Permit was not displayed at time of inspection. If permit is not available, apply for a replacement permit and display it in a clearly visible location. Application for replacement permit is available from www.fraserhealth.ca. Date To Be Corrected By: 2017/08/01 Corrective Action(s): Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Helium canister observed near back entrance and is no longer used for soft drinks. Corrective action: Remove helium canister from the premise. Ensure that all items not required for the operation of the restaurant are removed. Date To Be Corrected By: 2017/08/01 Corrective Action(s):

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

Comments

Comments: Temperatures are compliant with legislative -Walk-in cooler at 3C -Walk-in freezer at -15C -Prep coolers were at 3C -Cooling wells above prep coolers at 4C -Low-temperature dishwasher had 50ppm chlorine residual at the plate (final rinse) -Quat sanitizer provided by EcoLab →contained 200 ppm quats when solution is dispensed. Reminder: Ensure that sanitizing pails are replenished with fresh sanitizer every 2 hours or when solution turns murky, whichever is shorter. Organization: -General sanitation around facility is excellent. -FIFO Principle employed for prepared ingredients, all containers in walk-in cooler labelled and dated -All foods are stored >=6" off ground and are in containers with tight fitting lids. Hygiene: -All handsinks are equipped with hot/cold running water, liquid soap, and paper towels. -Employee in kitchen was routinely handwashing during inspection. -Customer washrooms are sanitary and equipped with hot/cold running water, paper towels, and liquid soap. Recommendations: -Seal the bottom of the back door to prevent pests from entering through the back. -Continue to routinely log temperatures and sanitizer and contact the health inspector if you notice any malfunctioning equipment (e.g coolers) -Area above dishwasher has some food debris/ grime → recommendation: clean the top of the dishwasher at the end of each day Final note: No recent signs of pest activity noted at time of inspection. Pest control conducted by contracted company.