INSPECTION REPORT Health Protection 238083

PREMISES NAME Browns Socialhouse (Guildford)		Tel: (604) 498-4880 Fax:
PREMISES ADDRESS 101 - 15146 100th Ave Surrey, BC V3R 0N9		INSPECTION DATE July 20, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Teofilo Lago Jr.		NEXT INSPECTION DATE 7 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato presser contained food debris and grime, especially inside the holes. Corrective action: Presser was placed in 3-compartment sink to be washed, rinsed, and sanitized at time of inspection. Ensure that the presser is properly cleaned out and sanitized after each use to reduce the chance of contaminating food items. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

1) Washing and sanitizing: -Low temp dishwasher achieved 50 ppm chlorine residual (final rinse at the plate) -Multi-quat dispenser dispenses 200ppm quats solution - good. -Sanitizer pails contained 200 ppm quats solution. -Employees observed routinely washing hands after handling food. 2) Logistics and Operations: -Tongs for handling food along cook line are stored in individual containers of ice and one colour-coded: →Blue: Seafood →Yellow: Chicken →Stainless Steel: Ready-to-eat/ cooked foods -Processed foods in walk-in cooler are all stored in plastic food grade containers in tight -fitting lids. -Each container is labelled with date of preparation -FIFO Principle employed -Raw foods are stored beneath cooked and ready-to-eat foods. 3)Temperatures: All temperatures were compliant with health regulations: -Walk-in cooler measured at 3C -Walk-in freezer: -19C -Cook line cooler drawers: 4C -Cook line inserts: 4C -Hot held foods in cook line all measured at >80C -Cook line freezer: -18C 4) Hygiene: -All handsinks equipped with hot and cold running water, liquid soap, and paper towels -Employee and customer washrooms are in sanitary condition and sinks were properly equipped as described above. 5)Bar Area: -Low-temp chlorine dishwasher had 100 ppm chlorine residual (final rinse at the plate) -Soda dispensers and holsters were sanitary - no visible traces of grime or debris. Other Comments: -Deli slicer only used twice a week and cleaned after each use. No visible signs of grime at time of inspection. -no visible signs of recent pest activity observed at time of inspection. Recommendations: -Area where cutting boards and potato presser are stored is not properly wiped → wipe area underneath them after each day.