INSPECTION REPORT Health Protection DSEA-CUSQPU

PREMISES NAME De Dutch Pannekoek House Restaurant		Tel: (604) 521-2288 Fax: (604) 521-2828
PREMISES ADDRESS 102 - 1035 Columbia St New Westminster, BC V3M 6H8		INSPECTION DATE August 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alla Bulubay		NEXT INSPECTION DATE August 18, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine after multiple cycles Corrective Action(s): Ensure that the low temperature dishwasher's sanitizer concentration is checked twice daily. must measure between 50-100 ppm chlorine. Operator directed to sanitize dishware in 2 compartment sink manually Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed in the following areas: -under the left side grill/flat top -under the shelf with the take out bags and alcohol -under the shelf with the juices and alcohol -in the shelves under the hollandaise hot holding machine -under the shelves used to store tea pots this is not an exhaustive list Corrective Action(s): Ensure that hard to reach areas are cleaned and disinfected on a daily basis. Rodent droppings must be removed and areas sanitized when found Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: grease build up observed under the "cutting board" of the left side flat top grill. Mildew/grime noted on the bottom sides of the water jugs Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: low temperature dishwasher measured 0 ppm at the dish surface after multiple cycles Corrective Action(s): Operator directed to switch to 2 compartment warewashing method as a temporary measure. Dishes are to be washed in the mechanical dishwasher then sanitized in the 2 compartment sink filled with 100 ppm chlorine bleach solution and air dried. Operator indicated that new chemical supply is coming in tonight and will be switched out in the morning. Service technician also called to service mechanical dishwasher. Violation Score: 9

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), server station cooler (4C), and prep cooler (3C) measured < 4 degrees C. reminder to not over fill containers used for the top of the prep cooler =undercounter freezer (-18C) and walk-in freezer (-20C) measured < -18 degrees C =Hollandaise hot holding (64C) measured > 60 degrees C =Low temperature dishwasher measured 0 ppm chlorine at the plate surface. Two compartment sink method being used as a temporary measure =Wiping cloths stored in QUATS sanitizer solution at 200 ppm QUATS and available in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine and deli slicer maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be valid (expires November 2027) =Permit posted in a conspicuous location note; do not store knives between prep cooler and counter tops, this is not a sanitary space to hold food contact equipment