INSPECTION REPORT Health Protection JCHW-BFWQAZ

PREMISES NAME Brewster's Pub		Tel: (604) 598-8100 Fax:
PREMISES ADDRESS 700 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE September 11, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Steve Dubas		NEXT INSPECTION DATE September 16, 2019
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep coolers were found to have old food build-up at the bottom of the cooler units. Walk-in cooler shelving units were found to have old food debris. Corrective Action(s): Ensure cooler units are maintained in a sanitary condition at all times. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (left side) was at 8C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less at all times. Potentially hazardous foods were moved into cooler units at 4C or less at the time of inspection. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Front walk-in cooler was at 2C. -Walk-in freezer was at -14C. -Right side and middle prep coolers were at 4C. Cooler units were initially at 8C (defrost mode). Recommend adjusting defrost mode to less busy times (not during lunch and dinner rush). -Bar cooler was at 4C. -Hot holding was greater than 60C. Foods were cooked/reheated to greater than 74C prior to placing in hot holding unit. -Hot potentially hazardous foods were cooling at room temperature, prior to rapid cooling in the walk-in cooler. Hot foods made previous were probed at 4C. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were properly labelled and tested at 200ppm. -Meat slicer was found to be clean and sanitary. -Ice machine clean and well maintained. Ice scoops stored in a sanitary manner. -Foods stored off the ground and covered. -Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Kitchen staff FoodSafe Level 1 valid until July 19, 2020. -Please contact the inspector if you have any questions or concerns.