INSPECTION REPORT Health Protection CTIN-AQAP7P

PREMISES NAME De Dutch Pannekoek House #6		Tel: Fax:
PREMISES ADDRESS 6651 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE August 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dave Pulles		NEXT INSPECTION DATE August 21, 2017
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 = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Quats sanitizer tested in the kitchen showed 0ppm and the quats tested from dispenser turned the test strip dark blue. Corrective Action(s): Use 100ppm bleach sanitizer temporarily by mixing 1 tsp to 1 litre. Repair dispenser as per comment on code 308. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Small amount of fruit flies noted around dishpit. Corrective Action(s): Take out compost bin more frequently and store ripe fruits like banana in fridge. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quat dispenser not dispensing 200ppm when verified with test strip. See comment on code 302. Corrective Action(s): Please have technician service the dispenser and provide test strips so it is available onsite to verify concentration. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One of the ceiling light is out in the kitchen. Corrective Action(s): Please replace ceiling light. Violation Score: 1

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Good handwashing practice noted on both server and kitchen staff Coolers: 4C Freezer: -14C Hollandaise sauce: 62C Extra hollandaise sauce was portioned and being cooled at time of inspection Dishwasher (high temp): 74.9C at plate Adequate dry storage Meat slicer appear to be kept in sanitary condition; cleaned and sanitized after use Back door closed at time of inspection *Secure faucet in women's washroom.