INSPECTION REPORT Health Protection JELR-B4JTVB

PREMISES NAME Dew Drop Inn		Tel: (604) 385-2008 Fax:
PREMISES ADDRESS 15065 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE September 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daniel Murphy		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer has a full bottle of sanitizer however the sanitizer level is not at 12.5ppm in the final rinse water (0ppm detected). Corrective Action(s): Immediately use the main kitchen dishwasher to wash, rinse, sanitize, and air dry glassware. The main kitchen dishwasher has a 50ppm chlorine final sanitizing rinse. Verify using your test strips that the glassware washer is providing a 12.5ppm sanitizing rinse when in use. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check: Walk in cooler, bar cooler, and both prep coolers are maintaining temperatures of 4 C or colder. Thermometers are available. Hot holding soups, gravy, etc. are at >60 C - good. Hand washing stations in kitchen, bar, and staff washroom have liquid soap and paper towels, in dispensers. Tongs are also used and disposable gloves are available for use. Cold water used to defrost food that cannot be pre-defrosted in the cooler. Change water every 30 minutes or more often. Hamburger is cooked to 74C. Quats sanitizer used in labelled spray bottle for food contact surfaces. Main kitchen dishwasher has a chlorine final sanitizing rinse. Staff - Food Safe certificate is from 2017. Note that Food Safe certificates expire after 5 years. Certificates obtained prior to 2013 will expire in 2018. An online refresher course is required to renew Food Safe certificates (see www.foodsafe.ca). Dry storage, walk in cooler, and kitchen are well-organized and clean.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B4JTVB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment