INSPECTION REPORT Health Protection MBEK-B3FRC5

PREMISES NAME De Dutch #10		Tel: (604) 531-8111 Fax:
PREMISES ADDRESS 10 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE August 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Brandon Aubee		NEXT INSPECTION DATE August 15, 2018
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 = 17

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. A small amount of dried on food was observed on both the vegetable slicer and chopper. 2. Clean utensil bin had a build-up of debris at the bottom of the bin. Corrective Action(s): Above-noted items were placed into dishwashing area at time of inspection to be washed and sanitized. Ensure that all utensils/equipment/food contact surfaces are maintained in sanitary condition to limit potential contamination of foods. A brush may facilitate cleaning of hard-to-reach areas. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. One bottle of labeled quaternary ammonium compounds (quats) sanitizer contained 100 ppm or less quats. 2. Bucket of sanitizer with wiping cloths at the front contained no detectable quats. Staff stated quats sanitizer is used for filling the bucket. Corrective Action(s): Above-noted sanitizer containers were re-filled and measured 200 ppm quats. Ensure that sanitizer is maintained at required concentrations for effective sanitizing (e.g. 200 ppm quats). Change solutions as necessary to maintain these concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: A box of frozen hash browns was stored at room temperature. Staff stated the box of hashbrowns was thawing. Surface temperature measured 7 degrees C. Corrective Action(s): Hashbrowns were placed into a reach-in cooler at 4 degrees C or less. Ensure that proper thawing methods are used to limit growth of potential pathogens and/or toxins. (e.g. foods may be thawed in a cooler at 4 degrees C or less) Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left propped open. No screen door in place. Corrective Action(s): Staff closed back door during inspection. Ensure that back door remains closed or a proper fitting screen door is in place to limit potential entry of pests. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser at cook line hand washing station is not functional. Paper towels located outside of dispenser. Corrective Action(s): Ensure that paper towel dispenser is functional and is able to properly dispenser paper towels. Paper towels located outside of the dispenser may be subject to potential contamination and may be misplaced. Date to be corrected by: August 15, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Cook line preparation cooler at 3 to 5 degrees C (above) and 4 degrees C (below). Cooler in frequent use at time of inspection--reminder to keep cover closed when not in use. - Front service area under counter cooler at 4 degrees C - Reach in coolers (two, glass) at 2 degrees C - Reach in freezer (3-door) at -19 degrees C - Under counter freezer (drawers) at -9 degrees C. Note: In frequent use at time of inspection. Ensure that freezer is capable of maintaining foods at -18 degrees C or less. - Thermometers available for cold holding units - Hot holding internal temperature at 60 degrees C or more (hollandaise) - Food items are generally covered and stored off the ground. - Hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Low temperature dishwasher measured at 58 degrees C and 50 ppm chlorine in rinse residual at utensil surface. - Temperature and sanitation records maintained - Premises is serviced by a pest control operator on a monthly basis. Recent reports reviewed at time of inspection. Notes: - Quats and chlorine test papers observed on site are expired. Test papers that are within expiry should be used to ensure accuracy. - A large bucket of eggs was left near the grill--egg surface temperature measured at 11 degrees C. Some eggs were relocated to a cooler at 4 degrees C or less. Ensure that only a small amount of eggs are left out and that eggs are used within 2 hours. - Unable to access ice machine located above beverage dispenser at time of inspection--to be checked at follow-up.