INSPECTION REPORT Health Protection 244122

PREMISES NAME Browns Social House (Port Moody)		Tel: (604) 461-7676 Fax: (604) 909-1962
PREMISES ADDRESS 215 Newport Dr Port Moody, BC V3H 5C9		INSPECTION DATE May 7, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Peter Khatkar		NEXT INSPECTION DATE November 07, 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tongs were placed in a bucket containing QUATS sanitizer at the cook station. Date to be corrected by: Corrected during inspection Corrective Action: Ensure all utensils are placed in a container containing ice water to prevent chemical contamination. The tongs were removed from the sanitizer bucket and placed in the dishwasher. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat was stored above cooked meats and fresh produce inside the walk-in cooler. Raw meat juices could contaminate the cooked meats and fresh produce. Date to be corrected by: Today Corrective Action: Ensure all raw meats are stored below fresh produce and cooked meat Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Several tiles are missing at the cook station and the dishwasher station. Floors should be smooth and impervious to facilitate cleaning and to prevent the harbouring of pests. Date to be corrected by: June 7, 2019 Corrective Action: Ensure the tiles are replaced. Corrective Action(s):

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

Comments

Gen: 1) Administrative - Staff on duty have FOODSAFE Level 1 - Operating Permit is posted in a conspicuous location 2) Handwash stations and employee hygiene - Handwash stations are unobstructed and supplied with hot running water, liquid soap, and paper towels - Employees demonstrated good hygiene practices 3) Temperature of coolers, freezers, and hot-holding units - All the coolers are functioning at 4C or below - All the freezers are functioning at -18C or below - Hot holding units containing soup, rice, and gravy are over 60C - Temperatures of the coolers, freezers, and hot holding units are recorded daily 4) Sanitary Practices - Dishwashers at the bar and main kitchen has 50-100ppm chlorine at the plate level - QUATS sanitizing solution is present inside spray bottles and buckets at the bar, prep station, and cook station. Concentration of QUATS sanitizer is 200ppm -Vent hoods above the cookline is maintained in a sanitary manner - No signs of pest activity observed - General sanitation of the premises is satisfactory 5) Storage - Food is stored at least 6" above the ground - Ice scoop is stored in a separate container - Cleaning agents are stored separately from food products 6) Additional comments/recommendations - The upright coolers located outside the restaurant, adjacent to the parking ramp is publicly accessible. Placing a lock is recommended to restrict the area to staff use only.