INSPECTION REPORT Health Protection ALUI-B5KPPD

PREMISES NAME De Dutch #22 (Cloverdale)		Tel: (604) 576-1831 Fax:
PREMISES ADDRESS 200 - 5630 176th St Surrey, BC V3S 4G8		INSPECTION DATE October 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) George Miller		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No detectable sanitizer in the rag bucket across the coffee station. Corrective Action(s): Discused with staff member that when filling sanitizer buckets, the solution may need to run for a while first as there may be water in the line. Use test strips to test concentration. Staff member refilled sanitizer, tested to be at 200 ppm Quats. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bagels (in plastic packaging) stored directly on floor of walk in freezer. Corrective Action(s): Move all foods off the floor, whether they are in dry storage or in your walk in cooler/freezer. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is a large buildup of blackened grease/dirt/debris in the stoves (behind the dials, as shown to the cook). It appears to not have been cleaned in a while, as it is caked onto the interior surface. Corrective Action(s): Thoroughly clean and remove all of the caked on debris. If staff are unable to properly clean the interior area of the stoves, then it will need to get professionally cleaned as it cannot be left in this unsanitary condition. Correct by: This week Violation Score: 3

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

Comments

- Handsinks have liquid soap, paper towels, and hot / cold running water All temperatures satisfactory: - Prep cooler (bottom): 3.2 deg C, top at 4 deg C (ensure inserts are only half filled) - Walk in cooler: 3 deg C - Walk in freezer : -19 deg C - Beverage cooler: 2.3 deg C - Hot holding at 60 deg C or greater - Low temp dishwasher achieved 50 ppm chlorine residual on rinse cycle; Test strips available - No signs of pests - Foods in cold holding units are covered -Staff on site have FoodSafe level 1, kept in binder across the stove area -Fumehood ok -Whipped cream in canister stored in ice; ensure to fully submerse canister in a ice water mixture, as this will be more effective at keeping the food item at 4 deg C or less

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B5KPPD
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