INSPECTION REPORT Health Protection JCHW-BA2RDE

PREMISES NAME Brewster's Pub		Tel: (604) 598-8100 Fax:
PREMISES ADDRESS 700 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE March 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steve Dubas		NEXT INSPECTION DATE March 14, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Light fixtures in the kitchen are missing shatter shields. Corrective Action(s): Replace light sleeves on light fixtures to prevent potential broken glass contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Middle prep cooler top inserts (left side) was at 7C and right side was at 4C. 2) Walk-in cooler door seal is broken. Corrective Action(s): 1) Service or adjust cooler unit to ensure entire cooler unit is able to maintain 4C or less on a consistent basis. Correction date: March 14, 2019 2) Service cooler door seal to prevent loss of cold refrigeration air. Correction date: 1 month Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Liquor store shared cooler was at 2C. -Walk-in freezer was at -15C. -Prep coolers (left and right) were at 4C or below (top and bottom). -Bar coolers were at 4C (dairy). -Hot holding was greater than 60C. Items were greater than 74C - properly reheated prior to hot holding. -Temperatures are checked and recorded daily. -Wings are cooled in single layers. Wings made the previous night were at 4C. Operator using cooling wand at the time of inspection to cool soups. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glass washer had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles properly labelled and tested at 200ppm. -Deli slicer was found to be clean and well maintained. Sanitizer is disassembled for cleaning and sanitizing after each use. -Foods stored off the ground and covered. Raw meats stored below ready-to-eat foods. -Frozen foods thawing under cold running water at the time of inspection. -Ice machine clean and well maintained. Ice scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -A couple droppings observed in the upstairs storage area. Operator stated pest issues were noted upstairs recently and professional pest control services contacted. Disinfect areas affected with rodent droppings using a 1:10 bleach solution. -Washroom clean and well maintained. -FoodSafe Level 1 valid until Feb 9, 2024. Chef had temporary FoodSafe Level 1 certificate. -Please contact the inspector if you have any questions or concerns.