INSPECTION REPORT Health Protection RSHA-CLVTAC

PREMISES NAME De Dutch #4 - Tsawwassen		Tel: (604) 382-5028 Fax:
PREMISES ADDRESS 504 - 4949 Canoe Pass Way Tsawwassen, BC V4M 4G9		INSPECTION DATE December 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vicky Biamonte		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Temperature Control: No concerns noted this date. Monitoring is required to be conducted. Internal temperature monitoring of cooked food items is to be conducted. No records are noted on site! - Mechanical Dishwasher: Low Temp (chlorine): Ok. - Ensure all food contact surfaces/implements are being washed and disinfected after use or on a timely manner. - Wiping cloth storage: Ok. Test strips are noted on site for monitoring. - Bottles are to be clearly labelled! Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the quantity of cloths being used. - Food Storage: Ok. - Sanitary Facilities: Ok. - Chemical storage: Ok. - Staff hygiene: Discussed. - Sanitation: Acceptable. Cleaning of "hard to reach" areas is to be conducted routinely. (ie: below/under dishwasher, etc) - Pest Control: Monitoring is required to be conducted. No signs noted this date. Pest control reports are to be on site for review! - Structurally: PREVIOUSLY DISCUSSED - Electrical wires noted exposed behind kitchen prep line? Safely cap and secure asap! - Meat slicer cleaning and disinfection discussed. - Ice machine cleaning and disinfection discussed. - Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. - Food Safe trained staff noted on site. Expiration dates discussed. - Food Safety Plan and Sanitation Plans are to be kept on site. Generic flowchart provided.