INSPECTION REPORT Health Protection 257164

PREMISES NAME Browns Socialhouse		Tel: (604) 948-5194 Fax: (604) 943-8299
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE June 3, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Philip Lago		NEXT INSPECTION DATE 6 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ice Machine not maintained in a sanitary manner. Corrective Action(s): Clean Ice Machine thoroughly to ensure no build up of scum. Date to be corrected by. Correct Immediately. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit fly activity noted in bar area. Corrective Action(s): Contact pest control services to address Fruit Fly concern. Date to be corrected by Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Chemical dish washer in bar area detecting 0 ppm Chlorine during final rinse Leak noted under dish washer in bar . Corrective Action(s): Repair/Service dish washer to repair leak ASAP. During inspection after correction dishwasher in bar detected 50 ppm chlorine in final rinse. Operator ran load of dishes again to ensure adequate disinfection. Verify chlorine concentration daily before any dishes put throughout dishwasher. Violation Score: 3

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

Comments

Routine Inspection: General Comments. Sanitation -All hand sinks equipped with hot/cold running water, liquid soap, Paper towel. -200 ppm quats sanitizer available. Wiping clothes stored in sanitizer. -Chemical dish washer in kitchen detected 150 ppm chlorine in final rinse. -Overall sanitation satisfactory. *NOTE: Remember to focus cleaning efforts behind/underneath equipment. -No signs of rodents noted during inspection. -In use utensils stored in ice water - good. Temperatures -All under counter coolers rage between 3-4C. -Probed meats in under counter coolers - range between 2-3C. -Prep inserts all below 4C. -Chest freezer in kitchen (-23C). -Walk in cooler 1.2C. probed meats all below 4C. -Walk in freezer -20C. -Global chest freezer - (-22C). -hot holding of soup 74C. -Hamburger cooked to internal temperature 0 - 87C. -Walk in drink cooler - 0.1C. -pH of sushi rice 4.0. * Hand out for sushi safety from BCCDC provided to operator. *Note: Always close lid for Rubbermaid containers when done. Bar -200 ppm spray bottle of Quats available. *Reminder - change out red sanitizer bucket of sanitizer ~ every 2 hrs. Wiping cloth's should always be stored in sanitizer solution fully submerged when not in use. -Under counter cooler 1.2C. Admin -Food safe requirements met during time of inspection. -Temperature logs maintained and available for review. -Pest control services with licensed company in place. -Garbage disposal area kept clean. -Permit posted in plain view of public. Report discussed and left on site with manager.