INSPECTION REPORT Health Protection JCRH-CT9QXG

PREMISES NAME Browns Social House (Brentwood)		Tel: (604) 568-8144 Fax: (604) 568-8294
PREMISES ADDRESS 1908 Rosser Ave Burnaby, BC V5C 0E1		INSPECTION DATE June 29, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Brian Orrange		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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Raw chicken noted to be at room temperature. Surface temperature: 14C Internal temperature: 10.9C - Staff initially reported chicken was thawing and it was later determined chicken was cut while frozen and was to be portioned. Period of time that raw chicken had been at room temperature was unknown. Corrective Action(s): - Raw chicken was discarded by staff at the direction of Chef as temperature of product was above 4C for an unknown periiod of time. - Keep potentially hazardous foods at 4C or colder. Thaw potentially hazardous foods in cooler (or cold running water). - Review the above with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings were observed in the following areas: - back corners of lower shelves in the bar - back of shelf under handsink at entrance to kitchen - floor under shelving (in the corner) in bar dry storage area Corrective Action(s): - Clean up droppings by wetting with bleach solution and disinfect affected areas. To be corrected by: 30-Jun-2023 - Continue to monitor for any additional rodent activity (droppings or gnawed materials). Ensure any additional droppings are cleaned up promptly and the area disinfected. Notify Pest Control Technician of areas where activity has been noted for additional control measures to be applied. - Continue to maintain a high level of sanitation. - Continue to maintain regular pest control service and follow recommendation of pest control technician. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime/debris noted at edge of floor under dry storage shelving (adjacent to walk-in cooler) in kitchen - Spilled rice noted under dry storage shelving (where dry goods bins kept) in kitchen - Food debris noted under shelving (where pop syrups are kept) outside bar walk-in cooler Corrective Action(s): - Clean above noted areas to remove food debris and grime. To be corrected: 06-Jul-2023 - Ensure these hard to reach areas are cleaned regularly. Violation Score: 3

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

Comments

- Premises and equipment maintained in sanitary condition. Exceptions noted in some hard to reach areas - see above violation - All handsinks (bar and kitchen) were supplied with liquid soap and paper towel. Kitchen staff wear nitrile gloves for direct food contact. Ensure gloves are removed and hands washed at any point gloves may have become contaminated. - Coolers were operating at 4C or colder - Freezer was maintaining food products in a frozen state - Hot held foods (cooked rice, soup) were maintained above 60C - Cold holding, hot holding and cook temperatures are checked and recorded on daily log sheet. - Sushi rice (acidified) held at room temperature. pH measured 4.0 with test strip. - Walk-in cooler was well organized with food items covered and raw meats stored beneath ready to eat items. Prepared foods are labelled with date made and expiry date. - Dry storage areas/shelving was organized with food items stored off of the floor. - In use utensils (scoops) were kept in ice water or hot water - Ice machine appeared clean and maintained - Slicer appeared clean and free from food debris - Chemical sanitizing mechanical dishwasher was operational. 50ppm chlorine detected on dish after cycle. - Glasswasher in bar was operational. 12.5ppm iodine detected in rinse. - Quats solution available in spray bottles (200ppm) for use on food contact surfaces and equipment - In use wiping cloths kept in quats sanitizer solution throughout the kitchen. Solution in containers checked measured 200ppm. - Test strips present for checking dishwasher (chlorine), food contact surface sanitizer (quats) and glasswasher (iodine)*. Sanitizer levels are checked daily. *Review testing procedure for glasswasher with staff including test kit to be used. Daily log sheet had 50ppm chlorine recorded for glasswasher; however, glasswasher uses iodine as a sanitizer. - Pest control contract is in place with weekly service. Reviewed most recent available report (19-Jun-2023) which indicated minimal level of pests found. Pest proofing and exclusion measures have been completed since previous routine inspection and is ongoing when new entrance points are identified. Continue to maintain regular pest control and follow recommendations of pest control technician. - Staff washrooms were maintained and supplied with liquid soap and air dryers/paper towel.