INSPECTION REPORT Health Protection MBEK-BAHT6A

PREMISES NAME De Dutch #10		Tel: (604) 531-8111 Fax:
PREMISES ADDRESS 10 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE March 22, 2019	TIME SPENT 1.25 hours
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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed on back side of blade and in areas under guard of deli slicer. Corrective Action(s): Deli slicer was taken apart and properly cleaned and sanitized at time of inspection. Ensure that deli slicer is properly taken apart, thoroughly cleaned, and sanitized after each use or more frequently to prevent cross contamination. Directions for proper disassembly, cleaning, and sanitizing of slicer are posted on the wall near the slicer. Ensure staff are aware of and are following these procedures as per your sanitation plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A squeeze bottle of dressing was observed to be resting on top of lettuce located within a food insert. Corrective Action(s): Lettuce discarded by staff. Ensure that squeeze bottles or similar items are not stored in direct contact with food as potential contamination on the exterior of the bottle (including potential allergens) may transfer directly to the lettuce. A designated area is available for storage of squeeze bottles. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers satisfactory - No hot holding at time of inspection - Thermometers available for cold holding units - Hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Low temperature dishwasher measured at 60 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface. - Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in labeled spray bottles and from dispenser - Temperature and sanitation records maintained - Premises is serviced by a pest control operator on a monthly basis. No signs of pest activity at time of inspection. - Permit posted