INSPECTION REPORT Health Protection JELR-BLK2FV

PREMISES NAME Dew Drop Inn		Tel: (604) 385-2008 Fax:
PREMISES ADDRESS 15065 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE February 6, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Daniel Murphy		NEXT INSPECTION DATE February 12, 2020
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glassware washer has a full sanitizer bottle and test strips area available. Final rinse water (warm water) was tested and iodine sanitizer is available but concentration was tested and is below 12.5ppm. Corrective Action(s): Increase the level of sanitizer so that 12.5ppm iodine is detected on the test strip when testing the final rinse water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A very small number of rodent droppings were noted on the floor in the kitchen (near monitoring trap). Traps were empty. Licenced pest control report from the end of January are available (indicates that traps are empty). Corrective Action(s): Clean up all droppings and continue to monitor to confirm that there is no more rodent activity in kitchen. Continue with licenced pest control. Dry storage - good. All food is up off of floor and protected - good. General cleaning is ok. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean floor under sinks and in hard to reach areas. Violation Score: 3

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

Comments

Coolers in bar area and in kitchen are at 4 C or colder. No hot holding during inspection. Ice wand is available for cooling hot foods. An ice water bath is also used. Hand washing sinks (staff washroom, bar, and kitchen) have liquid soap and paper towels. Quats sanitizer in spray bottle is at 200ppm. Spray bottle labelled during inspection. Commercial dishwasher has a final chlorine sanitizing rinse (50ppm detected with test strip). Food Safe - chef advises he took Food Safe in 2019 and gave operator a copy - keep on site. Food Safety Plan - Copy of written plan is on site. Poster is posted. Sanitation Plan - include getting a brush to clean the back of the blade for the meat slicer. Add this to your written sanitation plan. Cleaning schedule is available. Keep temperature records. Check dishwasher/glassware sanitizer concentration daily.