INSPECTION REPORT Health Protection DSOG-B9ZVT7

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 March 6, 2019	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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The surface sanitizer in the designated bucket is murky. Corrective Action(s): Replace the surface sanitizer and ensure that it is regularly changed out. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored uncovered inside the following areas: - upright cooler - walk in cooler - undercounter cooler Corrective Action(s): Cover all food items with plastic wraps or proper lids. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris and grease in the following areas: - on doors of the upright coolers - floors underneath the two compartment sinks - around the grill area Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule and ensure that hard to reach areas are regularly cleaned. Correct by: Today and ongoing. Violation Score: 3

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. - Dishwasher achieved 71C at the plate's level during the final rinse cycle. - Glasswasher dispensed 50ppm chlorine sanitizer. - 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. - No signs of pest activity at the time of the inspection. A professional pest control company inspects a monthly basis. 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. - The operator must keep daily temperature logs up to date.