INSPECTION REPORT Health Protection SDHI-CFLS5A

PREMISES NAME De Dutch #10		Tel: (604) 531-8111 Fax:
PREMISES ADDRESS 10 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE June 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Brandon Aubee		NEXT INSPECTION DATE 2 Months
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 = 26

Critical Hazards: Total Number: 5

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Hollandaise sauce in warmer measured at 47'C internal temperature with probe thermometer. Staff stated that the sauce was reheated less than 20 minutes ago in the microwave however the temperature was not measured. Staff removed the sauce from the warmer and reheated it to at least 74'C internal temperature before placing it back in the warming unit. Corrective Action(s): Reheat all potentially hazardous foods to 74'C internal temperature prior to placing in the hot-holding unit. Measure food temperature with available thermometer on site. Ensure all potentially hazardous foods are stored in hot-holding units at 60'C or higher. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous food items observed stored at room temperature (whipped butter, sliced lemons, cut fried potatoes, and butter) for less than 2 hours, as stated by staff. Staff discarded the lemons and placed all other food items in the cooler during time of inspection (at 4'C or less). Corrective Action(s): Keep all potentially hazardous foods at 4'C or lower or at 60'C or higher to prevent bacterial growth and toxin production in the danger zone (4'C to 60'C). All potentially hazardous foods kept at room temperature for longer than 2 hours must be discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer and whisk found in back storage area observed with dried up food debris. Staff dissasembled the meat slicer during time of inspection and began cleaning and sanitizing the machine. Staff placed the whisk water to soak it in the dishwashing area before running it in the dishwasher. Corrective Action(s): Clean and sanitize all equipment and utensils after each use to remove food debris and potential bacteria to prevent contamination to food. Store all equipment and utensils away from potential sources of contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer solution in sanitizer bucket with wiping cloth located at front service area measured at 100 ppm QUATs concentration with test strip. Staff replaced sanitizer solution during time of inspection which later measured at 200 ppm QUATs concentration with test strip. Corrective Action(s): Replace sanitizer in sanitizer pails more frequently (as per approved sanitation plan) to ensure sanitizer is at 200 ppm QUATs concentration to effectively sanitize food contact surfaces, equipment and utensils. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located at cooking line was not supplied with paper towel during time of inspection. Staff placed paper towel at the dispenser during time of inspection. Corrective Action(s): Ensure all hand washing stations are supplied with hot and cold running water, liquid soap and paper towel at all times to promote proper, frequent hand washing by food handlers and to prevent cross-contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on duty is not able to verify most recent FOODSAFE Level 1 training during time of inspection. Manager FOODSAFE course was taken in 2016. No record of recent course was available for verification. Chef on site did not have a copy of their FOODSAFE training for verification. Corrective Action(s): Submit a copy of most recent FOODSAFE training for the manager or the chef on site during time of inspection to verify FOODSAFE training is up to date and not expired. At least one person on site must have FOODSAFE level 1 training or equivalent at all times. To be corrected by: immediately Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - All hot-holding units measured at or above 60'C - General sanitation of premise is satisfactory - Hand washing station at front service area and in back preparation area supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - No signs of pests during time of inspection - All food stored at least 6 inches off the floor - All food observed covered - Health permit posted in a conspicuous location *REMINDER: QUATs and chlorine test strips are expired (2021). Obtain new strips to adequately test chlorine and QUATs concentration (as per approved sanitation plan). Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.