INSPECTION REPORT Health Protection DSOG-BL8ULM

PREMISES NAME Brownsville Bar Marine Pub		Tel: (604) 580-1841 Fax: (604) 580-1842
PREMISES ADDRESS 11940 Old Yale Rd Surrey, BC V3V 3X3		INSPECTION DATE January 27, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard used to line the wooden shelving rack in the back dry storage room. Corrective Action(s): Discard the cardboard. Use rubber mesh liners to line shelving racks to store pots, pans and other food contact surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The middle chest freezer was not in working order. No food items were stored inside the freezer. Corrective Action(s): Replace the improperly working chest freezer. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the upright cooler in the kitchen. Corrective Action(s): The cook provided a working thermometer inside the cooler at the time of the inspection. Ensure that all refrigeration units are equipped with working thermometers at all times to monitor the temperature inside. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations (kitchen/bar) supplied with hot/cold running water, soap, and paper towels. - Surface sanitizer available in designated white bucket at 100ppm chlorine bleach concentration. - Two compartment sink available for manual dishwashing. Sanitizer available at 100ppm chlorine bleach concentration. - High temperature dishwasher achieved 72C at the plate's level during the final rinse cycle. - Glasswasher at the bar dispensed 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. Dry food items MUST be stored min 15cm off the floor. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - No signs of pest activity at the time of the inspection. - Ice machine is clean condition. Temperature control: - All coolers (kitchen/bar): < or = 4C - All freezers (chest, upright): < or = -18C - All hotholding units (soup, gravy, beef au jus): > or = 60C - Thermometers available in all coolers and freezers. - Daily temperature logs must be kept up to date. January 26th log was missing at the time of the inspection.