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De Dutch #10

10 - 2433 161A St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

De Dutch #10 has been inspected 20 times by Fraser Health Authority since February 13, 2018. The most recent inspection, on September 3, 2026, recorded 1 infraction.

3 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 11 times across 11 separate inspections, most recently on September 1, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 10 separate inspections, most recently on September 3, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on August 21, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on March 17, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food surface sanitizer not available for use at the front preparation area. The sanitizing bucket was empty. This is a repeated violation.
      • Corrective Action(s): Staff filled the sanitizer bucket with 704 ppm lactic acid sanitize. Clean and sanitize all food contact surfaces.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Half dozen shelled eggs were stored beside stove under ambient room temperature. Temperature of the eggs were measured at 10C.
      • Corrective Action(s): Move the eggs back into a functional cooler. Eggs must be kept at 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Kitchen preparation area near the cook line did not have food surfaces sanitizer readily available. The bucket for sanitizer was empty.
      • 2. Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at plate level.
      • Corrective Action(s): 1. Staff filled the bucket with approximately 1875 ppm of lactic acid sanitizer. Clean and sanitize all food contact surfaces at the cook line.
      • 2. Set up the manual warewashing at the 2 compartment sink. Clean and sanitize plates and utensils manually. Alternatively, you may use dishwasher to wash and rinse, but sanitize must be performed manually.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at the plate level.
      • Corrective Action(s): Service / repair the dishwasher to ensure 50-200 ppm chlorine sanitizer is dispensed during cycles. Correct by: Sep 2, 2026.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tubes of sausages were stored on the back kitchen counter measured with food temperature of 12C. Staff stated they are in the process of being prepared.
      • Corrective Action(s): Do not leave potentially hazardous food under ambient room temperature for prolonged period of time. Take out the food from the cooler when preparation actually starts. Move all sausages back into the cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat debris observed under the blade guard for the deli slicer.
      • Corrective Action(s): Clean and sanitize the deli slicer by removing the blade guard. Ensure hard to reach areas are properly cleaned and sanitized after each use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler measured with an air temperature of 7-8C.
      • Corrective Action(s): Service the cooler to ensure a temperature of 4C or less can be maintained. Correct by: Jan 30, 2026.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce in the hot holding unit was measured at 48C. At least 60C is required to properly hot hold food.
      • Corrective Action(s): Instructed staff to discard the sauce. Increase the temperature setting on the hot holding unit and ensure food can be maintained at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food preparation area did not have any food surface sanitizer readily available. The bucket used for lactic acid sanitizer was empty.
      • 2. Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at plate level.
      • Corrective Action(s): 1. Staff refilled the bucket with 704 ppm lactic acid sanitizer. Clean and sanitize all food contact surfaces at the front service area.
      • 2. Staff set up the manual dishwashing with 100 ppm chlorine. Clean and sanitize all plates and utensils on site.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher unable to dispense any level of chlorine sanitizer at plate level.
      • Corrective Action(s): Service / repair the dishwasher to ensure 50-200 ppm chlorine sanitizer is dispensed at the plate level. Correct by: Sep 25, 2025.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three dozens of eggs were stored under ambient room temperature on the metal table in the kitchen. Internal food temperature was measured at approximately 20C.
      • Corrective Action(s): Instructed the staff to move all eggs back into a functional cooler. Do not store any potentially hazardous food under ambient room temperature.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris observed under the blade guard for the deli slicer.
      • Corrective Action(s): Clean and sanitize the deli slicer. Ensure proper cleaning and sanitizing is conducted after each use. Correct by: immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station near the dishwasher was obstructed by a pile of flattened cardboard.
      • Corrective Action(s): Do not obstruct hand washing station at any time. Move all cardboard away from the hand washing station.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent. This is a repeated violation.
      • Corrective Action(s): At least one staff on site must have FOODSAFE Level 1 or equivalent during operation. The kitchen staff must take FOODSAFE Level 1 course and obtain a valid certificate. Correct by: March 31, 2025.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Approximately one dozen eggs in a plastic bucket was under ambient room temperature in a ice bath. However the ice bath was not sufficient to keep the egg temperature low. Some eggs were measured at 19C.
      • Corrective Action(s): Increase the size of the ice bath and keep only small portion of raw shelled eggs under ambient room temperature during rush times only. Move the rest eggs back to the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce was hot held at 55C.
      • Corrective Action(s): Discard the hollandaise sauce. Increase the temperature for the hot holding unit to ensure food is hot held at above 60C.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent. This is a repeated violation.
      • Corrective Action(s): One staff must have FOODSAFE Level 1 or equivalent during operation. Send at least one staff to take FOODSAFE. Repeating this violation in the future will result in enforcement actions. Correct by: Sep 31, 2024.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce stored in the hot holding unit was measured with an internal temperature of 55C. The temperature setting was set at 60C.
      • Corrective Action(s): Discard the hollandaise sauce. Hot food must be hot held at 60C or above. Increase the temperature setting to 70C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher dispensed 10 ppm of chlorine sanitizer at plate level.
      • 2. The sanitizer bucket located at the prep area was measured with a concentration of less than 50 ppm Quats.
      • Corrective Action(s): 1. Staff changed the sanitizer tote with a new tote. The low temperature dishwasher was primed for its sanitizer line and 100 ppm chlorine sanitizer was measured at the plate level. Clean and sanitizer all plates and utensils again that were washed today with the dishwasher.
      • 2. Discard and refill the sanitizer bucket with 200 ppm Quats. Clean and sanitize all food contact surfaces in the prep area.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Two staff on duty did not have a valid FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Send one staff to take the FOODSAFE Level 1 course. At least one staff / operator on duty must have FOODSAFE Level 1 or equivalent. Correct by: March 21, 2024.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various inserts of deli meats stored at the sandwich cooler measured with an internal temperature of 9C.
      • Corrective Action(s): Move the aforementioned deli meats to the stand-up cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried food debris noted on the blade of the vegetable slicer.
      • Corrective Action(s): Clean and sanitize the aforementioned vegetable slicer. Ensure food equipment is properly cleaned and sanitized before storing them.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler at the kitchen measured with an ambient air temperature of 10C. At least 4C is required to maintained potentially hazardous food.
      • Corrective Action(s): Service / fix the cooler to ensure an ambient air temperature of 4C or less can be maintained. Do not use this cooler until then. Correct by: May 29, 2023.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce in warmer measured at 47'C internal temperature with probe thermometer. Staff stated that the sauce was reheated less than 20 minutes ago in the microwave however the temperature was not measured. Staff removed the sauce from the warmer and reheated it to at least 74'C internal temperature before placing it back in the warming unit.
      • Corrective Action(s): Reheat all potentially hazardous foods to 74'C internal temperature prior to placing in the hot-holding unit. Measure food temperature with available thermometer on site. Ensure all potentially hazardous foods are stored in hot-holding units at 60'C or higher.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous food items observed stored at room temperature (whipped butter, sliced lemons, cut fried potatoes, and butter) for less than 2 hours, as stated by staff. Staff discarded the lemons and placed all other food items in the cooler during time of inspection (at 4'C or less).
      • Corrective Action(s): Keep all potentially hazardous foods at 4'C or lower or at 60'C or higher to prevent bacterial growth and toxin production in the danger zone (4'C to 60'C). All potentially hazardous foods kept at room temperature for longer than 2 hours must be discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer and whisk found in back storage area observed with dried up food debris. Staff dissasembled the meat slicer during time of inspection and began cleaning and sanitizing the machine. Staff placed the whisk water to soak it in the dishwashing area before running it in the dishwasher.
      • Corrective Action(s): Clean and sanitize all equipment and utensils after each use to remove food debris and potential bacteria to prevent contamination to food. Store all equipment and utensils away from potential sources of contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer solution in sanitizer bucket with wiping cloth located at front service area measured at 100 ppm QUATs concentration with test strip. Staff replaced sanitizer solution during time of inspection which later measured at 200 ppm QUATs concentration with test strip.
      • Corrective Action(s): Replace sanitizer in sanitizer pails more frequently (as per approved sanitation plan) to ensure sanitizer is at 200 ppm QUATs concentration to effectively sanitize food contact surfaces, equipment and utensils.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station located at cooking line was not supplied with paper towel during time of inspection. Staff placed paper towel at the dispenser during time of inspection.
      • Corrective Action(s): Ensure all hand washing stations are supplied with hot and cold running water, liquid soap and paper towel at all times to promote proper, frequent hand washing by food handlers and to prevent cross-contamination.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty is not able to verify most recent FOODSAFE Level 1 training during time of inspection. Manager FOODSAFE course was taken in 2016. No record of recent course was available for verification. Chef on site did not have a copy of their FOODSAFE training for verification.
      • Corrective Action(s): Submit a copy of most recent FOODSAFE training for the manager or the chef on site during time of inspection to verify FOODSAFE training is up to date and not expired. At least one person on site must have FOODSAFE level 1 training or equivalent at all times.
      • To be corrected by: immediately
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Whipped butter observed stored at room temperature and measured at internal temperature of 21'C. Staff stated that the butter was whipped 2 hours ago. The whipped butter was stored in the prep cooler during time of inspection.
      • Corrective Action(s): Once prepared, ensure all potentially hazardous foods are stored at 4'C or lower at all times to prevent bacteria growth and/or toxin production which could lead to food borne illness.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed throughout the premises (at front service area and in back preparation area). Operator mentioned that pest control company (Ecolab) is aware. Two UV traps are observed in place as well as a sticky fly trap.
      • Corrective Action(s): Operator to send past Ecolab report to verify services. Ensure premises is maintained in a clean and sanitary manner to prevent pest harbourage/breeding.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 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
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Deli slicer observed with an accumulation of food debris under guard behind blade and under sharpening guard.
      • 2. Dried on food debris observed on sliding vegetable slicer.
      • Corrective Action(s): Above-noted items were washed, rinsed, and sanitized at the time of inspection. Ensure all equipment, utensils, and food contact surfaces are maintained in sanitary condition to limit potential contamination of food.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two bottles labeled "sanitizer" and sanitizing bucket with wiping cloths were measured at no detectable quats sanitizer.
      • Corrective Action(s): Solution was discarded. A 100 ppm chlorine bleach water sanitizing solution was prepared at the time of inspection. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces. Verify with test strips (on site, within expiry).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were not available from back hand washing station (paper towels stuck within dispenser). Back hand washing station was obstructed by a rolling cart.
      • Corrective Action(s): Paper towel dispenser was unblocked--paper towels available. Cart removed. Ensure that at all times, all hand washing stations remain unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer and degreaser dispenser feed lines appear to be swapped; two different colours of fluid (orange and red) were observed within the sanitizer feed line. No sanitizer was detected at sanitizer dispenser.
      • Corrective Action(s): All food contact surfaces that were potentially "sanitized" with degreaser are to be re-washed, rinsed, and sanitized with an appropriate food contact surface sanitizer, then allowed to air dry. Degreaser may remain on surfaces and may potentially contaminate food. A 100 ppm chlorine bleach water sanitizer was prepared at the time of inspection. Food contact surfaces (e.g. deli slicer) were re-washed, rinsed, and sanitized with 100 ppm chlorine.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Degreaser and sanitizer feed lines appear to be swapped. Two colours of fluid (orange and red) were observed within the sanitizer feed line.
      • Corrective Action(s): Ensure chemical jugs are properly connected to corresponding labeled chemical dispensers. Mixing/misuse of chemicals may lead to potential chemical contamination of food and/or food contact surfaces. Chemical dispenser is not to be used until chemicals are properly connected, properly dispensed at the correct concentration, and written approval has been granted by the Environmental Health Officer. Date to be corrected by: Today.
      • Violation Score: 9
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed on back side of blade and in areas under guard of deli slicer.
      • Corrective Action(s): Deli slicer was taken apart and properly cleaned and sanitized at time of inspection. Ensure that deli slicer is properly taken apart, thoroughly cleaned, and sanitized after each use or more frequently to prevent cross contamination. Directions for proper disassembly, cleaning, and sanitizing of slicer are posted on the wall near the slicer. Ensure staff are aware of and are following these procedures as per your sanitation plan.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A squeeze bottle of dressing was observed to be resting on top of lettuce located within a food insert.
      • Corrective Action(s): Lettuce discarded by staff. Ensure that squeeze bottles or similar items are not stored in direct contact with food as potential contamination on the exterior of the bottle (including potential allergens) may transfer directly to the lettuce. A designated area is available for storage of squeeze bottles.
      • Violation Score: 3
  18. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on vegetable slicer and chopper. This is a repeat violation.
      • Corrective Action(s): Items cleaned then placed through the dishwasher during inspection. Ensure that all equipment/utensils/food contact surfaces are maintained in sanitary conditon to limit potential contamination of food. Ensrue the above-noted equipment is thoroughly cleaned immediately after use, then sanitized. Inspect equipment after cleaning and sanitizing to ensure no food debris remains.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bag of grated cheese was observed thawing at ambient temperatures. Bag of grated cheese was still partially frozen.
      • Corrective Action(s): Bag of grated cheese was placed into a cooler at the time of inspection. Ensure that all frozen foods are thawed properly to limit the growth of potential pathogens and/or toxins. Frozen foods may be thawed in a cooler at 4 degrees C or less, in its packaging under cold running water, or submerged in cold water that is changed at least every 30 minutes.
      • 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 observed to be propped open prior to and for the duration of the inspection. Back door was not observed to be in use during this time. This is a repeat violation.
      • Corrective Action(s): A proper fitting screen door will need to be in place if the back door is to remain open. Otherwise, back door must be kept closed to limit potential entry of pests.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 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
    • 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
  20. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Concentration of the Quat sanitizer (bucket with wiping cloth) in the front area was measured to be 50 ppm.
      • Corrective Action(s): Discard and replace with fresh sanitizer. Concentration was remeasured to be 200 ppm. Ensure sanitizer is replaced at least every two hours. Date to be completed by: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A empty pitcher was left in the basin of the hand washing station by the cooking line.
      • Corrective Action(s): Remove the pitcher from the basin. Ensure that all hand washing stations are always unobstructed and used only for hand washing. Date to be completed by: Immediately
      • Violation Score: 5

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