INSPECTION REPORT Health Protection SDHI-CB3S37

PREMISES NAME De Dutch #10		Tel: (604) 531-8111 Fax:
PREMISES ADDRESS 10 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE January 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Brandon Aubee		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Whipped butter observed stored at room temperature and measured at internal temperature of 21'C. Staff stated that the butter was whipped 2 hours ago. The whipped butter was stored in the prep cooler during time of inspection. Corrective Action(s): Once prepared, ensure all potentially hazardous foods are stored at 4'C or lower at all times to prevent bacteria growth and/or toxin production which could lead to food borne illness. Violation Score: 5

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 Inspection Conducted Observations: 1. Temperatures: - 2-door stand-up glass cooler at 0'C - 3-door stand-up stainless steel freezer at -19'C - Prep coolers at or below 4'C - Under-counter freezer drawers measured at -20'C - Hot-holding at >60'C 2. Sanitation: - General sanitation excellent during time of inspection - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - Low temperature dishwasher measured at 100 ppm chlorine residual with test strip - QUATS sanitizer measured at 200 ppm QUATS concentration (spray bottles and pails with wiping cloths) - Cleaning and sanitizing procedures for orange juice machine discussed with staff - Meat slicer observed in sanitary condition - No signs of pests during time of inspection NOTE: chlorine and QUATS chemical test strips on site are expired (2021). Operator is to replace the test strips with new non-expired strips from the manufacturer to ensure chemicals are tested regularly (as per approved sanitation plan) 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Ready-to-eat foods stored away from raw meats 4. Administration: - FOODSAFE Level 1 trained staff available on premises - Operating permit visible Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.