Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-BD8SBX
PREMISES NAME
De Dutch #22 (Cloverdale)
Tel: (604) 576-1831
Fax:
PREMISES ADDRESS
200 - 5630 176th St
Surrey, BC V3S 4G8
INSPECTION DATE
June 17, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
George Miller
NEXT INSPECTION DATE
June 24, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 19
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Various foods in prep cooler inserts were at 8-10 deg C (sliced cheeses, vegetables, etc).
Corrective Action(s): Discard these food items and do not keep them in the inserts over night.

As discussed, foods in your inserts are constantly exposed to warmer temperatures because the lid is always open during meal times and the stove is right across from the cooler. When the food gets exposed to these temperatures that are greater than 4 deg C, bacteria grows exponentially on them.

In order to avoid this, inserts in the prep cooler should only be filled halfway to ensure that food is turned over every 4 hours. By the end of each day, whatever is remaining in the prep inserts should be discarded, instead of re-using the food and saving it for the next day. Discussed this with cook as well as manager in charge.


Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer in rag bucket by the front coffee area was at 50 ppm QUATS. Staff had mentioned that it was too busy during lunch to change the sanitizer out.
Corrective Action(s): As discussed, the sanitizer must always be at 200 ppm Quats residual concentration. Otherwise, it will not be effective and killing bacteria on your food contact surfaces. This must be made a priority when restaurant is in operation.

Prepare new sanitizer solution.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) There is a storage rack for extra pots, bowls, ladles/utensils that is right across from the mop sink and beside the entrance to the staff washroom.

2) Sanitizer bottles are very dirty (there is brown/black buildup all around the head of the spray bottle and the nozzle). As well, the spray bottles are being hung off the rim of the garbage can.
Corrective Action(s): 1) Move these items (which are used to prepare food for the public) away from this area (ie. away from the mop sink and away from the staff washroom).

2) Do not hang your surface sanitizer off of the garbage can (or any cleaning chemicals). Store them properly and away from the garbage.

Correct by: Immediately
Correct by: immediately
Violation Score: 9

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

Routine inspection conducted:
- Handsinks have liquid soap, paper towels, and hot / cold running water
- Prep cooler (bottom): 3 deg C. Please see above violation regarding the prep inserts.
- Walk in cooler: 3.3 deg C
- Walk in freezer (inside the walk in cooler) : -14 deg C
- Beverage cooler: 4 deg C
- Hot holding at 60 deg C or greater
- Low temp dishwasher achieved 50 ppm chlorine residual on rinse cycle; Test strips available
- Back door has screen in place to prevent pest entry
- Foods in cold holding units are covered
-Staff member (cook) on site has FoodSafe level 1
-Fumehood in sanitary condiction