INSPECTION REPORT Health Protection ALUI-BGQSYE

PREMISES NAME Browns Socialhouse Panorama		Tel: (604) 579-0299 Fax: (604) 579-0298
PREMISES ADDRESS 100 - 15260 No 10 Hwy Surrey, BC V3S 5K7		INSPECTION DATE October 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Todd Shelly		NEXT INSPECTION DATE October 11, 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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glasswasher had 0 ppm chlorine residual. After opening chemical storage compartment, all 3 bottles (sanitizer, detergent, and rinse agent) were empty. Staff member said she had just checked on it in the morning. Corrective Action(s): Kitchen manager changed out all 3 bottles with new bottles. Glasswasher achieved 50 ppm chlorine residual at rinse cycle. Ensure staff are regularly checking on bottles and changing them out regularly Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food debris observed underneath frying area (oil and grease accumulation) 2) Some mould/mildew observed on the outside of the ice box on top of the bin lid, where condensation is occuring. Corrective Action(s): Clean the above mentioned areas thoroughly. Correct by: today Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with hot/cold running water, liquid soap, and paper towels -Walk in cooler at 3.8 deg C -Foods in walk in cooler are dated -Walk in freezer (inside walk in cooler) was at -17.1 deg C -Line cooler drawers and inserts were all at 4 deg C or less -Hot holding sauces/soups all at 60 deg C or greater -Temperature logs maintained up to date -Pest control visits are monthly (Abell). Monthly invoices/reports kept on site. Quat sanitizer in rag buckets at 200 ppm Quats. As discussed, the rags that staff have on their waists are only used to handle hot pots/containers, and not for any wiping of surfaces. All surfaces are wiped with the rags being stored in the sanitizer bucket. FoodSafe certified staff member on site.