INSPECTION REPORT Health Protection 247662

PREMISES NAME De Dutch #4 - Tsawwassen		Tel: (604) 382-5028 Fax:
PREMISES ADDRESS 504 - 4949 Canoe Pass Way Tsawwassen, BC V4M 4G9		INSPECTION DATE August 19, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vicky Biamonte		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Whipping cream stored in cold water bath, water temperature measured 9.3C Corrective Action(s): Store the whipping cream in ice water bath, temperature of ice water should be 4C or below. Instructed the staff to remake the ice water bath to ensure adequate cold storag temperature is achieved. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chemical (QUAT) deteced at the wiping cloths sanitizer buckets. Corrective Action(s): Refill the QUAT sanitizer into the buckets. Ensure 200 ppm is detected with the test strips to ensure all food contact surfaces are properly cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food store in the carboard boxes placed directly on the floor Corrective Action(s): Move all the food 6 inches (15 cm) off the ground to prevent food from contamination. Violation Score:

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

Comments

Walk in cooler temperature measured 1.5C 2 preparation cooler temperature measured 4C and below. Under counter cooler measured 3C Milk cooler measured 3C Freezer temperature measured 16C, walk in freezer at -27C Hot holding unit temperature measured above 60C (food internal temperature) Low temperature dishwasher sanitizer (chlorine) detected 100 ppm Staffs have Foodsafe Level 1 certificate Handsinks are equipped with hot/cold running water, liquid soap and paper towel. General sanitation is satisfactory, no evidence of pest noted during inspection Food Safety Plan, Sanitation Plan and COVID-19 Safety Plan are kept onsite and available for review. COVID 19 Safety Plan is implemented, hand sanitizer is provided at the entrance, 2m physical distancing between patrons and table, patron's contact information is recorded for contact tracing purpose. Temperature log sheets are available onsite, reminded the staff to record all refrigeration units temperature to ensure all cold PHFs are stored within adequate cooling/freezing temperature.