INSPECTION REPORT Health Protection 238250

PREMISES NAME Browns Socialhouse Panorama		Tel: (604) 579-0299 Fax: (604) 579-0298
PREMISES ADDRESS 100 - 15260 No 10 Hwy Surrey, BC V3S 5K7		INSPECTION DATE May 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Todd Shelly		NEXT INSPECTION DATE November 09, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Utensil bins/holders at waitress station had visible debris build-up on bottom of bins. Corrective Action: Bins were washed at time of inspection. Ensure cuttlerly bins are monitored regularly and washed / sanitized on a regular basis to prevent contamination of food contact surfaces. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw beef patties stored refridgerator drawer above raw fish. Corrective Action: Beef patties and fish were mvoed so that beef was below raw fish. Raw beef patties are required to be cooked to higher temperatures than raw fish and therefore fish needs to be protected from contamination. Probe thermometers are used to check cooking temperatures. 2) Cut fruit at bar area was uncovered and within reach of customer access. Corrective Action: Fruit was move and covered at time of inspection to prevent contamination. Corrective Action(s): Violation Score:

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

Comments

Observations All handsinks had hot / cold running water, liquid soap and single use paper towel. All coolers (walk-in and pre line) measured at 4C or below Prep line inserts measured at 6-10C. discussed with staff discarding food items above 4C after 4 hours. Inserts were half full and staff go through food items regularly during lunch rush. Walkin freezer measured at -18C or below. Cooling procedures were reviewed and observed in walk-in cooler Thawing procedures reviewed Hot-holding measured at 60C or above. Thermometers available in all coolers Quat Sanitizer buckets measured at 200ppm and cloths are stored inside Utensils are stored on ice or hot held on grill line at 60C Chlorine sanitizer in kitchen and bar washer measured at 50-100ppm at plate level after final rinse Ice machine was sanitary and scoop stored separately. Temperature logs are maintained No signs of Pests at time of inspection - Professional Pest Control issued Sanitation of facility is good Food items are covered, labelled and rotated. All equipment and food items are stored off the ground. Hood vents are clean. Labelled bottles of quat sanitizer for dining area measured @ 200ppm Permit is posted and Foodsafe Training is valid. Chemicals stored with mop sink away from food items.