INSPECTION REPORT Health Protection YTAN-AU2QRN

PREMISES NAME Browns Socialhouse (Langley Centre)		Tel: Fax:
PREMISES ADDRESS 101 - 20065 Langley Bypass Langley, BC V3A 8R6		INSPECTION DATE December 14, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) John Gillis		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Potato press was not cleaned properly since last use - old food debris remnants observed. Corrective Action(s): Chef took apart the press to be cleaned and sanitized at time of inspection. Ensure potato press is completely disassembled to be properly cleaned/scrubbed and sanitized after each use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer buckets had 0 ppm Quats residual at beginning of inspection. Corrective Action(s): Staff replaced all sanitizer buckets with fresh solution at time of inspection. 200 ppm Quats detected. Ensure to change solution every 2 hours or sooner if solution becomes visibly dirty. Violation Score: 5

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

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

Comments

- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Quat sanitizer solution available in spray bottles and from main dispenser at 200 ppm - Dishwasher had 100 ppm chlorine detected on the dish surface after final rinse - good. - Glasswasher at bar had 50 ppm chlorine detected on dish surface after final rinse - Coolers were maintaining temperatures at 4C or colder **A few food items in inserts for prep coolers were at 6-7C. Ensure food stored in inserts are used up within 2 hours. Fill inserts only 2/3 full to ensure food is used up within 2 hour time limit. Discard any leftovers at end of day. - Freezer was at -18C - Hot held food items were above 60C - good - Ice machine was maintained in sanitary condition - Food stored in coolers in organized manner, all food covered and labelled - Dry storage area clean, scoops stored in proper scoop holders, all food stored off the floor - General sanitation was good - Pest control in place, no signs of pest activity noted at time of inspection - Temperature and dishwasher records well maintained and up to date

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AU2QRN
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