INSPECTION REPORT Health Protection ABAI-B96U5Z

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 February 7, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Reusable wiping cloths at the bar area are not stored in sanitizer solution. Corrective Action(s): Ensure reusable wiping cloths are stored in sanitizer solution to prevent bacterial growth on the cloth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted two strainer inserts in the bar hand sink which did not allow for enough space to access/use hand sink. Corrective Action(s): Ensure hand wash stations are not obstructed and fully/conveniently able to be accessed for hand washing at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All hand wash stations in the kitchen, at the bar and customer washrooms were fully equipped with soap, paper towel, hot and cold running water. Note: Staff washrooms in back have air dryers. See violation code 401 re: obstruction. All coolers were 4C or less (walk in cooler, prep cooler, bar cooler, undercounter cooler...etc) Food in inserts 4C to 8C. Inserts are not covered throughout the day - ensure turn over of 2 hours or less if not able to maintain 4C or less. Inserts are covered with saran wrap and insulated sheet at night to maintain temperature as some foods are not removed overnight. Ensure inserts are at 4C or less in the morning, otherwise do not store perishable foods in inserts if not able to maintain 4C or less overnight. Freezers -18C (on cookline and 3 door) Hot holding of gravy, rice, soup all higher than 60C Reviewed hot holding process at time of inspection. Ensure foods are heated/cooked to 74C and the hot holding unit is preheated to 60C before transferring foods into hot holding unit. Ensure foods are only reheated once. Reviewed proper cooling procedures with kitchen manager. Hot foods are spread out on large trays and left to cool at room temperature for approx 1 hour (to cool to approx 20C) then transferred to multi tier rolling rack in the walk in cooler unit to cool to 4C within 4 hours. Noted tossing bowls on cookline. Ensure tossing bowls are put through the dishwasher minimum once every 2-4hrs. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Pest control company comes in every 3rd week. Premises uses colour coded cutting boards. Meat slicer appeared clean at time of inspection. Manager confirmed meat slicer is taken apart and thoroughly cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice stored outside of the ice in a holder that is secured to the side of the ice machine. Quat sanitizer at source, in spray bottles and containers on cookline with cloths submerged all 200ppm. See violation code 302 re: sanitizer at the bar Low temperature dish washer in the kitchen and glass washer at the bar both had 50ppm chlorine. Test strips available.