INSPECTION REPORT Health Protection FEMI-BDPUXW

PREMISES NAME Browns Social House (Port Moody)		Tel: (604) 461-7676 Fax: (604) 909-1962
PREMISES ADDRESS 215 Newport Dr Port Moody, BC V3H 5C9		INSPECTION DATE July 2, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Peter Khatkar		NEXT INSPECTION DATE July 03, 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Fired onion in insert (display cooler near the end) temp 12 oC - other inserts temp was elevated. Corrective Action(s): Discard any PHF with temp >4oC for >2 hrs (all) immediately. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glass washer sanitizer level 0 ppm- the issue noted on morning by the bar staff reported to the kitchen - no action taken?? Corrective Action(s): All washed glasses must be sanitized- put through the dishwasher in kitchen- don't use any glasses without sanitizing first. * fixed at the end of the inspection- glass washer must be primed anytime there is a change of sanitizer/chemical Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Tray of foods was stored very close to the handwashing sink at time of visit. Corrective Action(s): Install a splash guard between hand wash sink and food perp area. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning noted in kitchen (floor- under equipment, dishwashing area) behind/under all equipment Corrective Action(s): Through cleaning is required. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -1. Prep cooler (right side beside the hand sink) - temp is between 7-14 oC -operator reported that the repair was done at this unit this morning - no work order was found Inserts both units- elevated temp in most items 2- Cutting board on both prep cooler has a lot scratches resurface or use new cutting board on top. Corrective Action(s): -This unit been repaired this morning- all foods been there since morning-time of visit 4 pm- all PHF foods with temp >4 oC to be discarded Immediately- No use of this unit- all non perishable foods (cut veggie - acid based sauce) are ok supplement with Ice -Discard all PHF in inserts for the line cooler beside the wall- all inserts just 1/3 full and supplement with ice Manager called the repair company Violation Score: 15

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

Comments

-Handsinks maintained with hot & cold running water, liquid soap and paper towel - 200ppm QUAT sanitizers preset at multiple locations - 50ppm chlorine achieved at low temp. dishwasher -Hot holding units- >60 oC - Coolers <4C and freezers <-18C with exception of noted line cooler and inserts * Repair company for refrigeration came on site, please send a repair report re: two line coolers to my attention via email: fatemeh.emami@fraserhealth.ca