INSPECTION REPORT Health Protection TCHN-C3VMWM

PREMISES NAME De Dutch #22 (Cloverdale)		Tel: (604) 576-1831 Fax:
PREMISES ADDRESS 200 - 5630 176th St Surrey, BC V3S 4G8		INSPECTION DATE June 10, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) George Miller		NEXT INSPECTION DATE June 14, 2021
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Food debris found on clean equipment beside dishwasher stored as clean. Food debris left on equipment can contaminate foods which are prepared with that equipment. 2. Wet containers stacked to dry. Surfaces of equipment should be dry before stacking as damp environments promote the growth of bacteria and mould. 2. Dark staining on some cutting boards (white) stored in dish washing area. Cutting boards are in a condition which makes them difficult to adequately clean and sanitize. Corrective Action(s): 1. Clean equipment to remove food debris and sanitize using dishwasher with 50ppm chlorine at dish surface. Ensure all food contact equipment is maintained in a clean and sanitary condition. Stack only when equipment has air dried. Correct by: immediately 2. Repair/replace plastic cutting boards to ensure surfaces are smooth and easy to clean and that microbes are not able to harbor and grow and/or potentially contaminate food items. Correct by: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Handsink in server station observed to have coffee in it. Staff has stated the sink is used to empty out coffee. 2. Handsink in food preparation area beside cooking equipment not easily accessible. a. Fan (and wiring) are blocking access to the handsink. b. Food (eggs and crutons) stored in front of hand sink. Corrective Action(s): 1. Handsinks are for hand washing purposes only. Clean and sanitize sink prior to use as a hand sink. Educate all staff to empty drinks into appropriate sink in dishwashing area. Correct by: immediately 2. Remove fan beside handsink and any other obstructions to ensure the food handlers are able to adequately wash their hands. Food must not be stored in front of hand sink, as food may become contaminated as the food handler washes their hands. Correct by: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Build up of grease observed on range hood baffles. Grease build up can potentially be an attractant to pests. Range hood baffles previously indicated to be cleaned by June. 2.: Grease and food build up on multiple equipment beside cook line, dish washing area, and in hard to reach areas (under or beside food prep hand sink) and on wire shelving in kitchen as well as in walk-in cooler. This can potentially be an attractant to pests or contaminate food. Corrective Action(s): 1. Baffles should be cleaned as per sanitation plan or more frequently to ensure grease does not build up. Clean baffles and monitor to ensure grease does not build up. Correct by: immediately 2. Deep clean is needed in kitchen area. Focus on hard to reach areas behind and around all cooking equipment, and on wire shelves to remove all grease and food build-up to ensure the premises is maintained in a sanitary condition. Correct by: immediately Violation Score: 3

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

Comments

Follow-up inspection conducted in response to report 252151 Scoops no longer stored in food container. Ice machine cleaned and sanitized. See above for observations and corrections.