INSPECTION REPORT Health Protection LKIM-C6TS22

PREMISES NAME Browns Social House (Brentwood)		Tel: (604) 568-8144 Fax: (604) 568-8294
PREMISES ADDRESS 1908 Rosser Ave Burnaby, BC V5C 0E1		INSPECTION DATE September 13, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE September 17, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Fry chipper found to be stored in unsanitary condition. CORRECTED DURING INSPECTION - Item run through dishwasher and sanitized. Bar beverage dispensing storage drain for nozzle has fruit fly eggs and food debris inside. CORRECTED DURING INSPECTION - Item cleaned and sanitized during inspection. Sanitizer solution at concentrations less than 200ppm QUAT based solution - CORRECTED DURING INSPECTION - sanitizer solution changed to be at concentrations of greater than or equal to 200ppm QUAT . Corrective Action(s): Ensure areas that are food contact areas are adequately cleaned and sanitized prior to putting away as clean. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in the following locations: - In back staff area - Under ice machine and Janitorial station Fruit fly infestation in bar and back area. . Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. This includes garbage area doors and Walk In cooler doors. Seal any holes. Discuss fruit fly infestation with pest technician. Inquire about traps. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Two sets of doors have been removed from corridor leading to garbage area. This could have potential ramifications for pest entry into facility. Large gap exists at bottom of both walk in cooler doors. . Corrective Action(s): Have doors to garbage corridor inspected for potential entry point by Pest Control Technician and sealed if necessary. Have door skirts installed at both doors to walk in coolers to prevent rodents from gaining access to this area. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required throughout. Food debris and grease has accumulated on floors, bottom shelves, surfaces, equipment, etc. . Corrective Action(s): Cleaning is required in, but not limited to, the following areas: - Bottom shelves (specifically dishpit and preparation areas) - Bottoms, sides and seals of drawer unit coolers - Inside storage containers for equipment - Lower shelf storing cutting boards - Blender and other equipment fronts - Knife rack surface . Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Broken warming unit handle Cooler unit at temperatures from 6 to 9 degrees Celsius. CORRECTED DURING INSPECTION - technician servicing unit during inspection. Broken cooler thermometers. . Corrective Action(s): Repair warming unit handle. Ensure all coolers have fully functional thermometers so that staff can easily check the temperatures throughout the day. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Facility has services of new Pest Control company - Handsinks adequately supplied - Walk in and one under counter Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine and 49 degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Daily check sheet available for staff - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Sushi rice at pH 4.2 or less - Hair restraints in use - Back doors closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles in good sanitary condition - Meat slicer in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Ensure daily check sheet is being used by staff. Staff are to check critical areas such as temperatures of equipment and dishwasher throughout the day. COVID-19 Safety Protocols: - Discussion on requirements for Vaccine Passports with General Manager