INSPECTION REPORT Health Protection MBEK-BKSTDW

PREMISES NAME De Dutch #10		Tel: (604) 531-8111 Fax:
PREMISES ADDRESS 10 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Small gap observed underneath left side of receiving door (when viewed from interior). Weather/door strip is torn in this area. Corrective Action(s): Ensure no gap is present underneath back door. Gap(s) may allow for potential entry of pests. Date to be corrected by: January 20, 2020. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Six plastic funnels were observed to be damaged (i.e. cracks and/or pieces missing, jagged edges). Corrective Action(s): Four of the six funnels were discarded at the time of inspection. Two larger funnels that were the least damaged remain on site. Ensure all damaged funnels are discarded and/or removed from the premises as (1) plastic pieces that break off may potentially contaminate food, and (2) cracks and rough edges may be difficult to clean and sanitize. Ensure all food equipment/utensils/surfaces are smooth, non-absorbent, durable, non-toxic, and easy to clean. Date to be corrected by: January 20, 2020. Violation Score: 3

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

Comments

Routine inspection conducted: Upright cooler (left) at 3 degrees C Upright cooler (right) at 2 degrees C Preparation cooler at 3 to 4 degrees C (below) and 4 degrees C (above) Service area cooler at 4 degrees C Upright freezer at -19 degrees C Freezer drawers at -6 degrees C* Cold holding units equipped with thermometers Hot holding internal food temperature at 60 degrees C or more Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Quaternary ammonium compounds (quats) sanitizer available in bucket with wiping cloths, labeled spray bottle, and from dispenser at 200 ppm. Low temperature dishwasher measured 57 degrees C and 100 ppm chlorine in rinse residual at utensil surface. Equipment/utensils (e.g. deli slicer, vegetable chopper, vegetable slicer) in sanitary condition. Cold/hot holding temperature records up to date. Note: Ensure sanitation log is maintained as per your sanitation plan. No signs of pest activity at time of inspection. Permit posted at front. *Temperature measured at time of inspection. Records for this month indicate this unit is at approximately -20 degrees C. Monitor and adjust as needed.