INSPECTION REPORT Health Protection JELR-CMU2BG

PREMISES NAME Browns Socialhouse		Tel: (604) 948-5194 Fax: (604) 943-8299
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE January 6, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Philip Lago		NEXT INSPECTION DATE January 09, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Temperature of sauce in the upper prep cooler inserts (under heat lamp /plate hot holding area) is at about 46-49 F. Corrective Action(s): All potentially hazardous foods are to be kept at 40F (4 C) or colder. Keep small volumes of sauces in inserts and change frequently (discard after 2 hours) if food temperature is above 40F. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer in bar area is connected to a chlorine based sanitizer. Machine was run several times and primed however 0ppm chlorine was detected using your test strip. Corrective Action(s): Immediately wash, rinse, and sanitize glassware in the main commercial dishwasher that has a 50ppm sanitizing rinse or sanitize manually in a sink with 100ppm chlorine. Glassware washer must provide a 50ppm chlorine final sanitizing rinse when in use. Violation Score: 15

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

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

Comments

Coolers - 2 walk in, 2 prep cooler, bar cooler - are at 4C /40F or colder. Food in upper inserts of prep coolers - see above. Hot holding - rice, soups, hot food - at 60C/ 140 F or hotter - good. Sushi rice - about 90 F (between 40-140F) - vinegar is added. No pH test. ***Provide information to Fraser Health regarding your food safety plan and time control for sushi rice. Blanched fries are stored in cooler - good. Defrosting frozen food - in walk in cooler - good. Prepped food such as sauces are date labelled. Dry food storage - good. Note: Cover cooked beef in walk in cooler. Walk in cooler and freezer - shelves are easy to clean. Hand washing - 2 stations at cook line, one in food prep line, and one in bar area as well as staff washrooms - all have liquid soap and paper towels in dispensers. Quats sanitizer is automatically dispensed at 200ppm - changed frequently for wiping cloths. Also used in spray bottles. Tongs on line - water temperature is at 60C /140F or hotter. Knives in ice water - water changed frequently. ***Provide Fraser Health with information from your Sanitation Plan that shows how often the tongs and knives are washed and sanitized if used continuously throughout day. Glassware washer in bar - see above. Main kitchen dishwasher - final sanitizing rinse chlorine concentration is at 50ppm - good. Cleaning - follow a written routine cleaning schedule. Pest control contract is in place. Report available for review. Inspection carried out today with Chef/Management. Signature not required. Copy of report to be emailed to AM.