INSPECTION REPORT Health Protection 246803

PREMISES NAME De Dutch Pannekoek House #6		Tel: Fax:
PREMISES ADDRESS 6651 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE August 12, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dave Pulles		NEXT INSPECTION DATE 1 Month
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 = 0

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: 1) Observation: Screen door at back door noted cracked sides and not adquately fitted. Gaps 1/2 in - 1 in noted. Date To Be Corrected By: 1 week Correction: Repair screen door to prevent the entry of pests. 2) Observation: Office storage found on floor and under office desk (boxes, containers, office supplies). Date To Be Corrected By: Today Correction: Ensure storage is at least 15 cm off the floor to prevent the harborage of pests. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Observation: Mouse droppings noted in storage box in office. Date To Be Corrected By: Today Correction: Clean and sanitize area with a dilute belach solution (100 ppm chlorine). Ensure frequent cleaning. 2) Observation: Grease and debris noted under equipment and in hard to reach areas (prep cooler) Date To Be Corrected By: Today Correction: Ensure cleaning and sanitizing of areas at least weekly. Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments -Upright cooler 1 (4 deg. C), upright cooler 2 (2 deg. C), prep cooler (4 deg. C), upright Kool-it cooler (-1.2 deg. C), cashier area cooler (3 deg. C) -Two-door True freezer (-24.3 deg. C) -High temperature dishwasher reach 72.6 deg. C at the plate. -Hot holding Hollandaise sauce (65 deg. C) -Meat slicer (used twice per week) in sanitary condition. -Sanitizer adequate at 200 ppm Quats. Obtain test strips to test for sanitizer strength. -Handsinks equipped with hot/cold running water, soap, and paper towels. -No other signs of pests at the time of inspection. -Operator has Food Safe Level 1 certificate. -Permit posted in a prominent location. Note -Ensure to have fume hood serviced. Six-month service was due July 10th, 2019.