INSPECTION REPORT Health Protection 252151

PREMISES NAME De Dutch #22 (Cloverdale)		Tel: (604) 576-1831 Fax:
PREMISES ADDRESS 200 - 5630 176th St Surrey, BC V3S 4G8		INSPECTION DATE April 26, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) George Miller		NEXT INSPECTION DATE April 28, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation 1): Food debris found on clean equipment beside dishwasher. Meat slicer also not in sanitary condition. Health rationale: Food debris left on equipment can potentially contaminate foods which are prepared with that equipment. Corrective action: Clean equipment immediately to remove food debris and sanitize using dishwasher with 50ppm chlorine at dish surface. Ensure all food contact equipment is maintained in a clean and sanitary condition. Observation 2): Ice machine has bottom biofilm build up. Health rationale: Ice machine biofilm build up can potentially contaminate the ice. Corrective action: Remove all ice and deep clean and sanitize the ice machine to remove biofilm and ensure the ice machine is maintained in a sanitary manner. Date to be corrected by: 2021/04/28 Observation 3): Cutting boards can harbor microbes and foods prepared on the cutting boards can become potentially contaminated. The cutting boards are in a condition which makes them difficult to adequately clean and sanitize. Corrective action: Repair/replace plastic cutting boards to ensure surfaces are smooth and easy to clean and that microbes are not able to harbor and grow and/or potentially contaminate food items. Date to be corrected by: 2021/04/28 Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Observation: Handsink in food preparation area beside cooking equipment not easily accessible. Fan (and wiring) are blocking access to the handsink. Health rationale: The fan obstructs easy access to the handsink which makes it difficult for food handlers to adequately wash their hands. Corrective action: Remove fan beside handsink and any other obstructions to ensure the food handlers are able to adequately wash their hands. Date to be corrected by: 2021/04/28 Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observation: Multiple scoops found directly in dry food storage as well as in prep cooler inside spice containers and freshly chopped vegetables. Health rationale: Scoops come into contact with food handlers hands and run potentially contaminate foods if left inside the containers. Corrective action: Remove scoops from containers and ensure handles are not submerged inside the food to reduce risk of contamination. Date to be corrected by: 2021/04/28 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation 1): Ventilation baffles have build up of grease. The baffles are due for cleaning in June. Health rationale: Grease build up can potentially contaminate food. Corrective action: Ensure baffles are cleaned as per sanitation plan and frequent enough to ensure grease does not build up. Date to be corrected by: 2021/04/28 Observation 2): Grease build up on multiple equipment in hard to reach areas (under or beside food prep hand sink) and on wire shelving in kitchen as well as in walk-in cooler. Health rationale: Grease can attract pests such as cockroaches which are carrier of disease and can contaminate food. Corrective action: Deep clean all hard to reach areas behind and around all cooking equipment, and on wire shelves to remove all grease and food build-up to ensure the premises is maintained in a sanitary condition. Date to be corrected by: 2021/04/28 Corrective Action(s): Violation Score:

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

Comments

Observed during inspection: Temperatures: -Walk in cooler at 4.0C -Walk in freezer at -18C -Prep cooler at 4C -Prep drawer freezer at -18C -Hot-holding adequate: -Hollandaise sauce probed at 60C -Ensure temperature logs are maintained as per Food Safety Plan. Sanitation: -DDBSA sanitizer in buckets with wiping cloths measured at 272 - 700 ppm and tested with manufacturer test strips. Operator mentioned sanitizer is changed every 2 hours. -Handsink at front coffee station and in staff washroom adequate with hot and cold running water, soap and paper towel. -No signs of pests during time of inspection. -Knives and other utensils stored in sanitary manner -Chemical dishwasher adequate - 50ppm chlorine measured at plate surface. Adminstration: -Foodsafe Level 1 trained employee on premises during inspection.