INSPECTION REPORT Health Protection RSHA-CFFSXD

PREMISES NAME De Dutch #4 - Tsawwassen		Tel: (604) 382-5028 Fax:
PREMISES ADDRESS 504 - 4949 Canoe Pass Way Tsawwassen, BC V4M 4G9		INSPECTION DATE June 16, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vicky Biamonte		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Prep line inserts missing! Containers are being double stacked during storage. Corrective Action(s): Inserts are to be completely filled in preparation lines. No double stacking of containers are permitted. Storage of perishable food items are to be stored in the prep inserts or under - inside the refrigeration units. Perishable items (ie: eggs) are not permitted to be stored at room temperatures for greater than 2 hours. (ie: Small quantities - quick turnover) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Electrical wires noted exposed behind prep lines. Corrective Action(s): Safely secure/fasten asap. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted this date. Monitoring is required to be conducted. Internal temperature monitoring of cooked food items is to be conducted. No records are noted on site! - Mechanical Dishwasher: Low Temp (chlorine): Ok. - Ensure all food contact surfaces/implements are being washed and disinfected after use or on a timely manner. - Wiping cloth storage: TEST STRIPS ARE TO BE ON SITE FOR MONITORING! Discussed! - Bottles are to be clearly labelled! Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the quantity of cloths being used. - Food Storage: Refer to Violation Notes. - Sanitary Facilities: Ok. Single use towels are to be kept stored inside the dispensers! - Chemical storage: Ok. - Staff hygiene: Discussed - Sanitation: Acceptable. Ensure all items are being stored in designated areas - Prep lines are to be keptt free of miscellaneous items. (ie: Screw/bolt??) - Pest Control: Monitoring is required to be conducted. No signs noted this date. Pest control reports are to be on site for review! - Structurally: Electrical wires noted behind prep lines? Safely cap and secure asap! - Meat slicer cleaning and disinfection discussed. - Ice machine cleaning and disinfection discussed. - Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. - FoodSafe trained staff noted on site. Expiration dates discussed. - Food Safety Plan and Sanitation Plans are to be kept on site. Generic flowchart provided.