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De Dutch Pannekoek House (Port Coquitlam)

200 - 2748 Lougheed Hwy, Coquitlam · Restaurant

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temperature of hollandaise in hot holding unit measured at 47.8C (This was corrected during insp.)
      • Corrective Action(s): Ensure hollandaise is reheated to 74C before placing back into hot holding unit or increase hot holding unit settings to max temperature levels to exceed 60C. Hollandaise measured at 65C during inspection (Corrected)
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Minor food debris and grease building up observed behind flattop equipment, under refrigeration units, and on walls behind kitchen equipment. (To be corrected by June 7, 2025)
      • Corrective Action(s): Deep clean areas noted above as soon as possible.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bread knife mounted on the magnetic strip on the wall had food residue on it.
      • * Clean and sanitize the bread knife; staff celaned and sanitized the bread knife
      • Corrective Action(s):
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperatures inside 2 prep coolers are exceeding 4 degrees Celsius (9-10 degrees C)
      • Corrective Action(s): Operator indicates that the refrigerators were recently serviced (last week).
      • Temperature dials were adjusted while on-site to lower the temperatures in the 2 units.
      • *Temperatures are now at safe (ie. 4C or lower) operating levels inside one of the prep coolers.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the 2 prep coolers is operating at elevated temps (~10 degrees Celsius).
      • Corrective Action(s): Adjusted thermometer to coldest setting, but temperature is still above 4 degrees Celsius.
      • *Remove all food from the cooler.
      • *Contact repair technician to inspect and repair the unit (must maintain temperature of 4 Celsius /40 Fahrenheit or lower).
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cloth buckets measured 0 ppm sanitizer. Ensure proper sanitizer concentration is maintained at each bucket with cloths otherwise bacteria will grow on the cloths
      • Corrective Action(s): Re-mix sanitizer buckets. Date to be corrected: immediately
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): HDX Chemical spray bottles are used for cooking oil. This is not an acceptable food grade material. Purchase food grade containers for food items. This is typically stated on the labels of products
      • Corrective Action(s): Discard oil and use another batch in the food grade containers or provide documentation proving the chemical spray bottles are food grade. Date to be corrected: today.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • There was no sanitizer concentration in the cloth bucket by the hand sink. In order to kill germs, the sanitizer solution must be 200ppm strength of Quats sanitizer.
      • Corrective Action(s):
      • Immediately change the sanitizer solution in the cloth bucket so it has 200ppm. All solutions in cloth buckets must be changed every 2-4 hours. At time inspection, the sanitizer solution was changed with new solution at 200ppm.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION):
      • At time of the inspection, the back door was found open. This will allow pests (flies, rodents, etc) into the facility.
      • Corrective Action(s):
      • Immediately close the door and have it remained closed at all times. If you wish to prop the door open, a screen door must be installed. The door was closed during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food debris was found on the floor beneath shelving racks in the walk-in-cooler and beneath the cook stations. The food will attract pests.
      • Corrective Action(s):
      • Sweep the floors more frequently and ensure to get right against the back walls.
      • **Correction date: June 25/19**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • The low temperature dishwasher had [Cl2] of 0ppm. There was chemicals in the bucket and the pump was working. Dishes were not being sanitized and customers could become ill.
      • Corrective Action(s):
      • Immediately call a repair company and stop washing dishes. During the inspection the repairman company was contacted and they were to arrive within the hour. Manually sanitize dishes in the 2-comp. sink until the repair company arrives. The repair company arrived and changed the tubing. The [Cl2] was between50-100ppm. Test strips were obtained and shall be used every day to ensure the dishwasher is in working order.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Buckets storing cloths in Quats sanitizer had strength of 0ppm. Bacteria will grow on cloths that are left sitting out on the counter or are sitting in zero strength sanitizer. When the cloths are used, staff are spreading bacteria.
      • Corrective Action(s):
      • Immediately empty the buckets and fill with new sanitizer. The sanitizer solution shall be changed every 2 hours to ensure it is strong enough to kill bacteria on the cloths. During the inspection, staff changed the sanitizer solution and it had a strength of 200ppm.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • During the inspection, it was observed that the chef rinsed his hands with water and dried his hands on his pants and shirt front. As well, the chef was observed to wipe his hands on his pants after touching food (hands becoming soiled), instead of properly washing his hands. Washing hands properly will stop the spread of bacteria.
      • Corrective Action(s):
      • Discussed the observations with the supervisor, and reviewed proper hand washing steps. Supervisor shall review/retrain all staff on proper hand washing processes.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Food debris and pooling water found in hard to reach areas (under cooking equipment, prep tables, on walls behind equipment and racks, etc.). This will attract and harbor pests.
      • 2) The exhaust hood and filters were to be professionally cleaned in Dec. 2018, as per the maintenance sticker. The accumulation of grease will attract pests and is a fire hazard.
      • Corrective Action(s):
      • 1) Detailed cleaning requires to be done, and ensure this is done on a routine basis. Equipment should be pulled away from the walls; brooms & mops should reach all the way to back walls; and items shall be removed when cleaning surfaces, instead of cleaning around items.
      • **Correction date: Jan.28/19**
      • 2) Contact a company to professionally clean the exhaust hood and filters.
      • **Correction date: Feb. 28/19**
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Found plastic food containers/inserts and lids had cracks in them. The cracks will allow bacteria to grow in them, as it is not able to be cleaned properly.
      • Corrective Action(s):
      • Discard cracked, chipped, melted and damaged food containers/inserts, lids and/or equipment. Purchase new ones. Inspect such equipment on a regular basis for damage.
      • **Correction date: Jan. 28/19**
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Utensils were being stored in a jug of water between use, on the assembly line. Water at room temperature will allow bacteria to grow in it.
      • Corrective Action(s):
      • Utensils shall be stored in sanitizer or in a ice-water bath between uses. The ice-water bath and/or sanitizer shall be changed every 2 hours, or when the ice melts. Retrain staff on the change in process. During the inspection, staff placed utensils in an ice-water bath.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • There still are cracked, broken or chipped plastic lids and food containers being used. Bacteria can grow in the cracks and pieces of plastic could fall into food. This was mentioned in the last inspection report.
      • Corrective Action(s):
      • Inspect all plastic lids & containers, and utensils. Throw away all damaged, chipped or cracked items and purchase new ones.
      • **Correction date: Sept. 15/18**
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The u/c coolers in the cooking area were 11C. All foods shall be maintained at 4C or colder at ALL times (even during busy times) to prevent growth of bacteria. Temperature logs have records only until December 2017.
      • Corrective Action(s):
      • Immediately decrease the cooler's temperature so it maintains 4C or colder at all times. Check and record the temperatures of all coolers, freezers, and hot holding units on a daily basis, as this will indicate when temperatures are not correct. Ensure to write the month and year on the sheets.
      • During the inspection, the temperature gauges were adjusted/decreased, and the cooler temperatures were retested and were 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • There was a dirty, ice cream scoop sitting on the ice cream freezer lid. Ice cream scoops have dairy on it and will allow bacteria to grow on it if left on the counter between uses. This is a repeated violation and has been mentioned in the last 2 routine inspections.
      • Corrective Action(s):
      • Develop a process with which the ice cream scoop will be stored safely between use, and train all staff. The scoop shall be washed in the dishwasher after each use; or stored in a bucket in the ice cream freezer; or stored in a bucket of ice-water (changed every 2 hours); or stored in a bucket of hot water (changed every 2 hours); or stored in a bucket of sanitizer (changed every 2 hours) and rinsed before use.
      • During the inspection, the ice cream scoop was placed in the dishwashing area for washing and sanitizing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) The motion-sensored paper towel dispensers in the dishwashing and deep frying areas were not working and dispensing paper towels. For proper handwashing, paper towels shall be in a dispenser to encourage and allow easy access for staff to dry hands. In lieu, staff have placed a role of paper towels beside or across from hand sinks.
      • 2) There are a large number of plastic food inserts and lids that are cracked or chipped. These items are NOT cleanable (bacteria grows in the cracks) and pieces of plastic may fall into food.
      • Corrective Action(s):
      • 1) Immediately replace the batteries in the dispensers or repair them so they can dispense paper towels at all times.
      • **Correction date: Today**
      • 2) Immediately throw away any cracked, chipped or damaged food inserst, lids, and/or equipment. Purchase new items that are food grade, durable, sealed, impervious to water, and cleanable.
      • **Correction date: Mar. 5/18**
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Found package of corn, cranberries, and frozen processed meats being stored on top of and in a leaking bag of soup. This is incorrect and cross contamination of food items are occurring.
      • 2) The ice cream scoop is being stored on top of the freezer. This is incorrect as the scoop will become contaminated, as it is touching the dirty freezer top and/or debris will fall no the scoop. This is a repeated violation as it has been mentioned in the last inspection report.
      • Corrective Action(s):
      • 1) Immediately throw away the foods except the frozen, bagged processed meats as the other foods are contaminated. Follow proper storage and thawing procedures for foods to prevent cross contamination. Staff discarded food during the inspection.
      • 2) Immediately wash and sanitize the ice cream scoop and store it in a clean container in the freezer (with the handle point up) when not in use. Or wash and sanitize the ice cream scoop after each use, and then store the clean scoop in a clean container/insert in the freezer or on the counter top.
      • **Correction date: Today**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Found all cloth towels (cook and waitress areas) being stored on the counter tops. Cloths allow bacteria to grow on them as they sit on the counter at room temperature and with food debris on them. This causes staff to spread more bacteria around, versus cleaning/removing them.
      • Corrective Action(s):
      • All cloth towels must be stored in a bucket of sanitizer when not in use. The sanitizer will kill any bacteria and prevent the spread of them when the cloths are used. The sanitizer solution shall be changed every 2 hours with new solution. Staff placed cloths in sanitizer buckets during inspection.
      • Violation Score: 3