INSPECTION REPORT Health Protection ABAI-BH6TNT

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 October 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE October 22, 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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted a few sanitizer containers in the kitchen were at 50ppm quat. The container beside the hand sink across from the dishwasher had some food debris in it. B) Did not detect any sanitizer in glass washer. Sous chef on duty primed the unit, 100ppm chlorine sanitizer solution was detected. Glass washer was checked in the morning as per the logs but the afternoon check was not yet done. Corrective Action(s): A) Ensure sanitizer solution is changed routinely to maintain minimum. Ensure solution is changed when it is murky or contains food debris. B) Ensure glass washer is primed properly and monitoring is done as per the corporate sanitation plan. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station across the dishwasher was had a metal pan over it. Hand sink at the bar was blocked with an empty container and the strainer tray was pushed to the back of the hand sink where hand washing would take place. Note: the hand sink at the bar is also the dump sink. Corrective Action(s): Ensure hand wash stations are unobstructed at all times. Do not cover hand sink with equipment. The strainer tray at the bar hand sink should be pushed up to the front of the hand sink so that the faucet can be used to wash hands at the back of the hand sink. 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

All hand wash stations in the kitchen, at the bar and customer washrooms were fully equipped with soap, paper towel, hot and cold running water. Note: Staff washrooms in back have air dryers in addition to paper towel. See violation code 401 re: obstruction - this is a repeat infraction that was noted on the previous inspection report. All coolers were 4C or less (walk in cooler, prep cooler, bar cooler, undercounter cooler...etc) Inserts had just been restocked from the walk in cooler unit after lunch rush and were less than 4C Freezers -18C (on cookline and 3 door) All hot holding higher than 60C (gravy, rice, soup...etc) Mostly advanced preparation was taking place at time of inspection. Observed good cooling practices at time of inspection (ie. hot soup was stored in an ice bath with ice wand). Reviewed hot holding process at time of inspection. Ensure foods are heated/cooked to 74C and the hot holding unit is preheated to 60C before transferring foods into preheated hot holding unit. Foods are to only be reheated once. Noted tossing bowls on cookline. Ensure tossing bowls are put through the dishwasher minimum once every 2-4hrs. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Pest control company comes in every 3rd week. Premises uses colour coded cutting boards. Meat slicer appeared clean at time of inspection. Ensure meat slicer is taken apart and thoroughly cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice stored outside of the ice in a holder that is secured to the side of the ice machine. Ice well at bar and in kitchen area both had scoop stored upright in a holder. Quat sanitizer at source, in some containers in the kitchen and in the bar spray bottle 200ppm. See violation code 302A re: sanitizer in a few containers in the kitchen. Low temperature dish washer in the kitchen 50ppm chlorine. Test strips available. See violation code 302B re: glass washer.