INSPECTION REPORT Health Protection JCHW-C4JTGM

PREMISES NAME Brewster's Pub		Tel: (604) 598-8100 Fax:
PREMISES ADDRESS 700 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 2, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steve Dubas		NEXT INSPECTION DATE 6 Months
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 = 11

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Sliced cheese and peeled garlic were found to have mould on them. Corrective Action(s): Ensure food is properly rotated and checked regularly for mould and discarded as needed. Cheese and garlic were discarded at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar handwash station did not have single use paper towels. Corrective Action(s): Ensure all handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Light fixture over the cook line was missing the light sleeve. Corrective Action(s): Ensure all light fixtures are properly covered with shatter resistant covers or sleeves to prevent potential glass contamination of foods. Facility has additional light sleeves upstairs. Light sleeves replaced at the time of inspection. Violation Score: 1

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

Comments

-Inspection conducted with Student Environmental Health Officer. -Walk-in cooler (kitchen) was at 4C. -Walk-in cooler (shared with liquor store) was at 4C. -Walk-in freezer was at -12C. -Prep coolers were at 4C (top and bottom). -Bar cooler (dairy) was at 4C. -Hot holding was greater than 60C. Foods are cooked/reheated to greater than 74C prior to hot holding. -Chicken was cooked to greater than 74C. -Hot cooked foods cooled rapidly using ice wands. Soup was cooling at the time of inspection. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum of 12.5ppm required for proper sanitizing). -Quats sanitizer spray bottles labelled and tested at 200ppm. -Kitchen handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Meat slicer properly disassembled for cleaning and sanitizing after each use - slicer was found to be clean and well maintained. -Equipment was found to be clean and well maintained. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator on a weekly basis. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until February 09, 2024. -Please contact the inspector if you have any questions or concerns. -Signature nor required due to the COVID-19 Pandemic.