INSPECTION REPORT Health Protection TSTY-AFZRV4

PREMISES NAME De Dutch #10		Tel: (604) 531-8111 Fax:
PREMISES ADDRESS 10 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE November 24, 2016	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	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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): (1) Mop heads are being washed in the dishwasher at the end of each day, and stored very close to clean dish racks in the dish sinks. (2) Containers used as scoops were left in a bulk bin of flour. Corrective Action(s): (1) Cease both of these practices immediately. Discussed storage of mop heads with manager on site - store these either in the mop sink area, or in an area separate from food/utensil storage. Do not use the dishwasher for purposes other than cleaning dishware and utensils. (2) Remove these by the end of today. If scoops will be left in bulk bins, use only purpose-designed food scoops, and keep handles out of the food. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had taken Food Safe Level 1 or an equivalent food safety course. The store operator, as well as at least one staff member on site at all times, must have this training. Corrective Action(s): Ensure sufficient staff are trained to meet this requirement by next month (24th December 2016). Provide copies of certificates to the health unit once received - card provided. Violation Score: 1

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

Comments

*General sanitation very good at time of inspection. No pest issues observed. *Quat sanitizer available in cloth bucket and spray bottles at 200ppm. *Low-temperature dishwasher provided a sanitizing rinse containing 100ppm chlorine. *All cooler and freezer temperatures satisfactory. Thermometers available in each unit. *Temperature records are being kept. *Dry storage maintained in tidy condition. All food stored off floor. *Organization of raw and ready-to-eat foods satisfactory. *Hand sinks equipped with warm water, liquid soap and paper towels. *Slicers and other implements maintained and stored in clean condition (slicer in use during inspection). *Probe thermometer available for temperature checks. *Note: ensure unsalted butter (used as a temporary replacement) is kept under refrigeration - discussed with cook staff during inspection.