INSPECTION REPORT Health Protection 258761

PREMISES NAME Browns Socialhouse (Surrey Centre)		Tel: (604) 497-0100 Fax:
PREMISES ADDRESS A1 - 9666 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE August 29, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Chris Vogel		NEXT INSPECTION DATE August 31, 2022
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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The glass washer at the bar did not detect any iodine sanitizer concentration (0ppm) as per test strips. Iodine bottle was full. Corrective action: 1. Staff members discontinue the use of the glass dishwasher and sanitized all glasses a the bar using the working low temperature dishwasher (100ppm chlorine). 2. Use the low-temperture dishwasher to clean and sanitize glasses until the glass dishwasher is fixed. Health rationale: Food contact surfaces must be adequately sanitized to reduce the risk of a potential foodborne illness. Date to be corrected by: 2022/08/31 Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The glass dishwasher at the bar detected 0ppm iodine sanitizer as per test strips during inspection. Corrective action: Fix the glass dishwasher to dispense iodine at a minimum concentration of 12.5ppm. Ensure to acquire health approval from the district EHO before using the glass dishwasher. Health rationale: Dishwashers must be in good working order to properly sanitize food contact surfaces. Date to be corrected by: 2022/08/31 Corrective Action(s):

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

Comments

Routine inspection was conducted. The following was observed. 1. Temperatures All coolers (walk-in, prep coolers, drawers, bar cooler) at 4C or less. Walk-in freezer at -18C or less. Hot held food at or above 60C. All cold -holding units were equipped with a thermometer. 2. Sanitation All hand washing stations were accessible and equipped with hot and cold running water, liquid soap and paper towels. Low temperature dishwasher detected 100ppm chlorine sanitizer at the plate level during the final rinse cycle. QUATs in spray bottles and pails were at 200ppm. In-use knives were stored in ice water bath. Stored knives and slicers were in sanitary condition. Ice machines were maintained in a sanitary manner and scoops were stored in designated container. Overall sanitation of the facility is satisfactory. 3. Storage All foods were stored above the floor at least 6 inches. Food items were covered and labeled. Raw meat were stored away and separate from ready-to-eat food in the walk-in cooler. Dry foods stored in pest proof containers with scoops in their designated slots in side the container. 4. Pest activity No visual sign of pests during the inspection. Pest control program is in place on a monthly basis. 5. Administrative Temperature logs were maintained and up to date. FOODSAFE level 1 certified staff on duty (expires on July 22, 2025). Permit was posted at the front.