INSPECTION REPORT Health Protection DSOG-AWCVRF

PREMISES NAME Browns Socialhouse (Surrey Centre)		Tel: (604) 497-0100 Fax:
PREMISES ADDRESS A1 - 9666 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE February 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chris Vogel		NEXT INSPECTION DATE 6 Months
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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A kitchen cart was placed directly in front of the main handwashing station near the entrance to the kitchen. This handwashing station was completely blocked. Corrective Action(s): Move the kitchen cart away from this area. The handwashing station must be easily accessible at all times for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: A bag of ice melter stored on the same shelf as other dry food items in the dry food storage area. Corrective Action(s): Store the ice melt in the cabinet designated for chemicals and away from any food items. Keep all chemicals, degreasers, and cleaners in a designated area/cabinent away from food. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations supplied with hot/cold running water, soap, and paper towels. - All coolers (walk in, 2 prep units) at < or = 4C. - Prep cooler drawers measured at ~6C. Internal temp of meats at ~6C. Ensure to use the food items within two hours. - Cooler unit at bar at 4C. - All freezers (walk in, line) at < or = -18C. - All refrigeration units are equipped with working thermometers. - Daily temperature logs and test strips available and kept up to date. No issues with temperature readings and test strips. - Hot holding units at > 60C. - Low temperature dishwasher dispensed 100ppm chlorine solution at 50C at the plate's level. - Glasswasher dispensed 100ppm chlorine solution at 51C at the plate's level after three cycles. Ensure to monitor the sanitizer concentration daily using appropriate test strips. - Surface sanitizers available in designated red buckets with presoaked wiping cloths and spray bottles at 200ppm Quat solution. Ensure to provide surface sanitizers at each station (ie serving area, main prep area) and use clean wiping cloths. Change out the sanitizer solution every day. - Dry storage area has sufficient space and racks. All dry food items stored in carts with tight fitting lids. - No signs of pest activity at the time of the inspection. - FOODSAFE certified staff on duty.