INSPECTION REPORT Health Protection JPAK-CRWPVX

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 May 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed cooked sausages and bacon stored on top of egg carton on flat grill. Operator indicated that it is to keep them off the hot grill for food quality. Education provided to operator that egg cartons are not a proper container/material to store cooked foods. Corrective Action(s): Required operator to remove the carton and discard. Metal food grade container to be used to store foods on flat grill; either use a spacer or food grade material to store food. Operator discarded the egg carton and replaced the container at the itme of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed grease droplets at the end of ventilation hood, ready to drop. Last cleaning of the ventilation system done in March 2023, next one in June 2023. Education provided to operator that if accumulation occurs in between professional cleaning, it is the operator's responsibility to clean them. Corrective Action(s): Required operator to clean the grease droplets off the ventilation. Inner side of the hood as well as the panels need to be cleaned regularly. Date to be corrected by: May 18 2023 Violation Score: 3

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

Comments

Kitchen: Overall sanitation is okay; ensure to clean behind and below cooking equipment regularly Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks High temperature in good working order; detected 79.3 C at plate level after final rinse cycle Bleach sanitizer available on site and in use; detected 200 ppm of residual chlorine All coolers at 4 C or lower; all freezers at -18 C or lower. Chest freezers in the back storage area at -18 C or lower Hot holding unit in the kitchen at 60 C or higher *Observed a few items (cut vegetables and condiments) at room temperature. Operator indicated that these items are left at room temperature for the lunch rush only. Usually kept in a cooler in the kitchen. Ensure to time track so that these items do not stay at room temperature for more than 2 hours, accumulative. Ice machine maintained in sanitary condition. No sign of pests noted at the time of inspection; operator has a visit from pest management monthly. Bar: Hand washing station stocked with liquid soap and paper towel Hot and cold running water available Iodine glass washer in good working condition; detected 12.5 ppm of residual iodine after final rinse cycle Coolers at 4 C or lower