INSPECTION REPORT Health Protection JMAA-B2ETKY

PREMISES NAME Brownsville Bar Marine Pub		Tel: (604) 580-1841 Fax: (604) 580-1842
PREMISES ADDRESS 11940 Old Yale Rd Surrey, BC V3V 3X3		INSPECTION DATE July 6, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 13, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cream sauce was cooked this morning at 10 AM. 6 hours later, the internal temperature was still at 40C. Corrective Action(s): Vat of cream sauce (approximately 1.5L) was discarded at time of inspection. Foods must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. Ways to faciltiiate cooling: cooling in blast chiller, using ice wands, cooling in ice bath, adding ice cubes after cooking, portioning in shallower containers. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chili sauce and filling for egg rolls prepared today stored inside walk-in cooler at an internal temperature of 9C. Corrective Action(s): Chili sauce and egg roll filling placed inside chest freezer at time of inspection. Do not use the walk-in cooler for any potentially hazardous foods if it exceeds 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Glasswasher did not dispense any chlorine residual at time of inspection. 2. Food service manager was asked to demonstrate how to use the sanitizing pail. The cloth was removed from the pail, then rinsed with water which removed the chlorine residual from the cloth. Corrective Action(s): 1. Glasswasher was primed at time of inspection and dispensed 100 ppm chlorine at the glass (final rinse). Ensure that the glasswasher is primed after a new bottle is switched out. 2. Food service manager was instructed not to wash away the chlorine residual from the cloth prior to using it to wipe food contact surfaces. The chlorine residual is required to kill bacteria and viruses that could cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Small number of rodent droppings in back area of storage room. Corrective Action(s): Rodent droppings were saturated with 1:10 dilution of bleach for 20 minutes, then moved to a double-bagged garbage receptacle. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Small air gap noted in bottom right corner of screen door. Corrective Action(s): Repair the rubber lining underneath the screen door to seal the gap and to prevent pests from entering the facility (Corrected at end of inspection today) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Multiple observations noted: 1. Ventilation slats are saturated with grease. 2. Flooring and walls around the cook line have a significant buildup of oil and grease. 3. Area outside the ice machine has a buildup of residue that needs to be removed. Corrective Action(s): Remove the grease and oil noted in the aforementioned areas. Ensure that the facility remains in sanitary condition to reduce the chance of contaminating food items. Oily conditions may also be an attractant for pest activity. Date to be corrected by: July 16, 2018 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk-in cooler at internal temperature of 9C. Paper towel dispenser in employee washroom has been removed from the wall. Corrective Action(s): 1. Service the walk-in cooler so that it maintains a temperature of 4C or less. All proteinaceous items were moved to the stand-up cooler with an ambient temperature of 4C. Do not store any protein or dairy items inside the walk-in cooler until a follow-up inspeciton has been conducted to confirm that it is at 4C or less. 2. Re-attach the paper towel dispenser in the wall as originally designed. Date to be corrected by: July 9, 2018 (walk-in cooler) July 16, 2018 (paper towel dispenser) Violation Score: 9

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

Comments

Routine inspection conducted. The following observations were noted: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Prep cooler at 2-3C - Stand-up glass-door cooler at 4C - Stand-up domestic style freezer at -18C - Chest freezers range from -18 to -20C - Beer walk-in cooler at 4C - Walk-in cooler at 11C (see violation code above) - Hot-held soups at 70C 2. Hygiene and Sanitizing - Handwash stations (2-compartment sink in kitchen) and in employee washroom adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. Paper towel dispenser, however, needs to be replaced (see violation code 308 above) - High-temperature dishwasher sanitizes at final rinse cycle of 79C at the plate (Min: 71C) - Interior of ice machine in acceptable sanitary condition, scoops stored outside of ice machine - Sanitizing pail present at 200 ppm. Reminder: Do not rinse away the chlorine residual from the cloth prior to using it to wipe food contact surfaces (see violation code 302 above) 3. Storage - All food items elevated at least 6" off floor - Chemicals stored separately from food preparation area - Raw foods are stored separately and underneath cooked and ready-to-eat foods 4. Administrative - Permit to operate posted and up-to-date - Operator has FoodSafe 1 (Expiry: July 29, 2018). Ensure that you go to www.foodsafe.ca to take the Level 1 Refresher Course ON or BEFORE July 29, 2018 to ensure that your certification remains valid for the next 5 years Bar Area: - Bar area generally kept in sanitary condition - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Soda fountain nozzles are well maintained, ensure that they are disassembled and cleaned at the end of the day - Glasses are in sanitary condition Please contact the health inspector if you have any further questions.