INSPECTION REPORT Health Protection LQUN-AWDQHU

PREMISES NAME De Dutch Pannekoek House (Port Coquitlam)		Tel: (604) 944-3802 Fax:
PREMISES ADDRESS 200 - 2748 Lougheed Hwy Coquitlam, BC V3B 6P2		INSPECTION DATE February 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The u/c coolers in the cooking area were 11C. All foods shall be maintained at 4C or colder at ALL times (even during busy times) to prevent growth of bacteria. Temperature logs have records only until December 2017. Corrective Action(s): Immediately decrease the cooler's temperature so it maintains 4C or colder at all times. Check and record the temperatures of all coolers, freezers, and hot holding units on a daily basis, as this will indicate when temperatures are not correct. Ensure to write the month and year on the sheets. During the inspection, the temperature gauges were adjusted/decreased, and the cooler temperatures were retested and were 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was a dirty, ice cream scoop sitting on the ice cream freezer lid. Ice cream scoops have dairy on it and will allow bacteria to grow on it if left on the counter between uses. This is a repeated violation and has been mentioned in the last 2 routine inspections. Corrective Action(s): Develop a process with which the ice cream scoop will be stored safely between use, and train all staff. The scoop shall be washed in the dishwasher after each use; or stored in a bucket in the ice cream freezer; or stored in a bucket of ice-water (changed every 2 hours); or stored in a bucket of hot water (changed every 2 hours); or stored in a bucket of sanitizer (changed every 2 hours) and rinsed before use. During the inspection, the ice cream scoop was placed in the dishwashing area for washing and sanitizing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The motion-sensored paper towel dispensers in the dishwashing and deep frying areas were not working and dispensing paper towels. For proper handwashing, paper towels shall be in a dispenser to encourage and allow easy access for staff to dry hands. In lieu, staff have placed a role of paper towels beside or across from hand sinks. 2) There are a large number of plastic food inserts and lids that are cracked or chipped. These items are NOT cleanable (bacteria grows in the cracks) and pieces of plastic may fall into food. Corrective Action(s): 1) Immediately replace the batteries in the dispensers or repair them so they can dispense paper towels at all times. **Correction date: Today** 2) Immediately throw away any cracked, chipped or damaged food inserst, lids, and/or equipment. Purchase new items that are food grade, durable, sealed, impervious to water, and cleanable. **Correction date: Mar. 5/18** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -18C or colder; hot holding unit 60C; thermometers present. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. Fix all paper towels dispenser. - Low temperature dishwasher had [Cl2] of 100ppm during the rinse cycle. - Quats sanitizer in spray bottles and cloth buckets was 200ppm. Remind ALL staff that the sanitizer level in the cloth buckets must fully cover the cloths. - Foods stored in food grade containers, covered, labeled, date coded, in groups with proteins separate and below RTE foods, and 6" off the floor on shelves or platforms. - No expired foods in use. FIFO rules being followed. - Liquid eggs used for omelettes, and packaged Hollandaise sauce used. - FoodSafe certified staff present. BE ADVISED, all certificates obtained PRIOR or July 2013 will be expiring in July 2018. Go to www.foodsafe.ca to register for the refresher course and obtain a valid certificate. - General sanitation level is good. A bit of food build up on the floor between the back wheels and wall of the flat grill equipment. Ensure staff are moving these items away from the wall on a daily basis to remove the food. - No signs of pests. - A verification check for the Informed Dining program was completed. A copy of the report was provided to staff.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AWDQHU
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: 0.17 hour Specific comments: All in order.
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