INSPECTION REPORT Health Protection DWAG-D2NQL8

PREMISES NAME De Dutch #10		Tel: (604) 531-8111 Fax:
PREMISES ADDRESS 10 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE February 21, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Brandon Aubee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hollandaise sauce stored in the hot holding unit was measured with an internal temperature of 55C. The temperature setting was set at 60C. Corrective Action(s): Discard the hollandaise sauce. Hot food must be hot held at 60C or above. Increase the temperature setting to 70C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher dispensed 10 ppm of chlorine sanitizer at plate level. 2. The sanitizer bucket located at the prep area was measured with a concentration of less than 50 ppm Quats. Corrective Action(s): 1. Staff changed the sanitizer tote with a new tote. The low temperature dishwasher was primed for its sanitizer line and 100 ppm chlorine sanitizer was measured at the plate level. Clean and sanitizer all plates and utensils again that were washed today with the dishwasher. 2. Discard and refill the sanitizer bucket with 200 ppm Quats. Clean and sanitize all food contact surfaces in the prep area. Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Two staff on duty did not have a valid FOODSAFE Level 1 or equivalent. Corrective Action(s): Send one staff to take the FOODSAFE Level 1 course. At least one staff / operator on duty must have FOODSAFE Level 1 or equivalent. Correct by: March 21, 2024. Violation Score: 1

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

Comments

Routine inspection: - Coolers (stand-up, under the counter, prep) maintained at 4C or less. - Stand-up freezer at -18C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats sanitizer available in spray bottles. - Deli slicer and vegetable cutter maintained in sanitary condition. - General sanitation satisfactory. - No pest activities observed at the time.