INSPECTION REPORT Health Protection MBEK-ATCQSG

PREMISES NAME De Dutch Pannekoek House #13		Tel: (604) 850-3855 Fax:
PREMISES ADDRESS 4 - 33324 South Fraser Way Abbotsford, BC V2S 2B4		INSPECTION DATE November 22, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Doreen and Tom McMillan		NEXT INSPECTION DATE November 24, 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine not detected in cook line bleach water sanitizer. Water and wiping cloths appeared soiled. Bleach water sanitizer was changed at time of inspection and measured at 200 ppm. Staff stated that bleach water is used throughout the day for sanitizing surfaces and quats sanitizer spray is used for end of day sanitizing. Please ensure that bleach water sanitizer is changed as needed throughout the day to maintain 100 to 200 ppm chlorine (e.g. when water/cloths begin to appear soiled). Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Rear hand washing station at 2 compartment sink lacks cold running water. Corrective Action(s): Ensure that this hand washing station is supplied with both hot and cold running water to faciltate proper hand washing. Liquid hand soap and paper towels in dispensers are provided. Reminder: Washroom hand sink is not a substitute for designated hand washing stations. Date to be corrected by: November 24, 2017. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw shell eggs stored in cook line reach in cooler above open container of chopped apples. Ensure that raw shell eggs and meats are not stored above ready-to-eat foods to limit cross contamination. Ensure that all foods are properly covered. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted: - Server domestic cooler at 2 degrees C. Freezer compartment at -19 degrees C. - Cook line reach in cooler at 3 degrees C - Sandwich cooler at 3 degrees C (above and below) - Kitchen 2 door reach in cooler at 1 degree C - Kitchen 1 door reach in cooler at 1 degree C - Reach in freezer at -18 degrees C - Chest freezer at -19 degrees C - Hot holding internal temperatures at 60 degrees C or more - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels (Exception: See Code 401). - Quaternary ammonium compounds (quats) sanitizer available in spray bottle at 200 ppm--please label. - Low temperature dishwasher measured 62 degrees C and ~50 ppm chlorine in rinse residual - Ice maker maintained in sanitary condition. Scoop stored outside of ice maker. Note: Some internal staining evident. Discussed cleaning and sanitizing procedures and frequency with staff--satisfactory. - Temperature records are available and up to date. Note: Please obtain a probe thermometer to have on site at all times to verify internal temperatures. - No evidence of pest activity noted Notes: - Ensure that hard to reach areas (e.g. behind chest freezer, under cook line equipment) are being routinely cleaned. Bins in back dry storage area should be moved off the floor (at least six inches) to facilitate cleaning. Potential space is available across from dry storage rack for another smaller rack. - Ensure that back storage bins are being routinely cleaned and sanitized. - Spatula was found stored in space between counter and wall next to hand washing sink. Ensure that no utensils are stored here as this space cannot be properly cleaned and sanitized. Staff noted that spatula is cleaned and sanitized before each use. Removed at time of inspection. Please contact the inspector if you have any questions or concerns.