INSPECTION REPORT Health Protection JCHW-AQ2Q7A

PREMISES NAME Brewster's Pub		Tel: (604) 598-8100 Fax:
PREMISES ADDRESS 700 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE August 8, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steve Dubas		NEXT INSPECTION DATE August 16, 2017
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Towel used to wipe cutting board did not have any sanitizer. Corrective Action(s): Ensure all food contact surfaces are properly wiped with a sanitized rag maintain food contact surfaces in a sanitary condition and to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (by dishwasher) was at 8C (probed wings). Staff unsure if unit is on a defrost cycle. Wings were placed into the prep cooler less than 2 hours ago. Corrective Action(s): Cooler unit is to be maintained at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Wings were relocated to the walk-in cooler at 4C. Correction date: 1 week Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle labelled surface sanitizer was used to store orange cleaner in the bar area. Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing and or misuse of chemicals. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler (left and centre units) were at 4C top and bottom. -Walk-in freezer was at -18C. -Hot holding was greater than 60C. -Cooked wings and chicken cooled at room temperature for about 2 hours until 20C to 30C and then placed into walk-in cooler. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine (minimum 12.5ppm required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles tested at 200ppm. -Deli slicer properly disassembled for cleaning and sanitizing. -General food storage practices satisfactory. Raw foods stored below ready-to-eat foods and items properly covered and stored off the floor. A few scoops were stored inside dry ingredient containers - ensure scoops are stored in a sanitary manner. -Cooling wand available in the freezer. -General sanitation satisfactory at the time of inspection. Ensure staff pay attention to the hard to reach areas under equipment. -Facility currently serviced every 2 weeks by a professional pest control operator. A few rodent droppings observed in the upstairs dry storage area. No other signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.