INSPECTION REPORT Health Protection DSOG-B6WVWV

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 November 27, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 04, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The high temperature dishwasher initially achieved only 65C at the plate's level. After several cycles, the high temperature dishwasher achieved the acceptable minimum temperature of 71C at the plate's level during the final rinse cycle. Corrective Action(s): The operator must obtain a heat resistant thermometer to accurately monitor the high temperature dishwasher daily. Correct by: Two days. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored uncovered inside the walk in cooler, prep cooler, and upright cooler. Corrective Action(s): Cover ALL food items (especially ready to eat food items) with tight fitting lids or plastic wraps to prevent contaminating the food. Correct by: Today and ongoing. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs. Corrective Action(s): Immediately start daily temperature logs for ALL coolers, freezers, and hotholding units. This will be verified during the follow up inspection. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: 1) Mice droppings observed in the following areas: - back storage area - underneath the two compartment sink 2) Multiple sticky traps underneath the two compartment sink and throughout the kitchen are soiled with bugs. Corrective Action(s): 1) Clean up the areas noted above. This will be verified during the follow up inspection. 2) Replace the sticky traps. Provide pest summary reports by a professional pest control company to the health inspector during the follow up inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris in the following areas: - Floors underneath the two compartment sink, grill, stovetop, and prep table in the main kitchen - On wire racks inside the walk in cooler Corrective Action(s): Clean the areas noted above. The operator must implement a regular deep cleaning schedule. Deep cleaning involves cleaning hard to reach areas (ie underneath and behind sinks, grills, stovetop, dishwasher, prep tables, wire racks, coolers, freezers). This will be verified during the follow up inspection. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer inside the upright cooler in the main kitchen. Corrective Action(s): Provide a working thermometer inside this cooler to monitor the cooler. Correct by: Two days. Violation Score: 1

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

Comments

- General sanitation needs improvement. See the violation section above. - All handwashing stations (kitchen/bar) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated white bucket at 100ppm bleach concentration. Obtain appropriate chlorine test strips to monitor the sanitizer concentration. - Two compartment sink available for manual dishwashing. Sanitizer available at 100ppm bleach concentration. - Dry storage area has adequate space and wire racks. Dry food items MUST be stored min 15cm (6inches) off the floor. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Ensure to make copies of ALL FOODSAFE certificates and keep on-site for review. 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.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B6WVWV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment