INSPECTION REPORT Health Protection RSHA-BL2TL5

PREMISES NAME Browns Socialhouse		Tel: (604) 948-5194 Fax: (604) 943-8299
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE January 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Philip Lago		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen prep lines: Water leaks noted. Corrective Action(s): Service/repair asap. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is required to be conducted and logged. Previously discussed. Ensure internal monitoring of cooked food items is being conducted. (ie: probe style thermometer - chicken/hamburger) - Mechanical Dishwasher: Low Temperature (chlorine): Ok. - Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner. (ie: Upper shelves/magnetic holders, etc) - Wiping cloth storage: (Quat based.) = Limit the amount of cloths being used. Cloths are to be kept completely submerged, stored in a sanitizer at all times. Monitoring required. - Food Storage: All itemss are to b e kept stored in covered, food grade containers. Saran wrap coverage discussed. - Sanitary Facilities: Handsinks are to be kept accessible at all times! - Chemical Storage: All items are to be stored in designated areas, away from all food items. - Sanitation: Refer to Violation Notes. - Staff Hygiene: Discussed. Cloth towel use not permitted. - Pest Control: Monitoring program is in place. Copy of records are to be kept on site. - Garbage, Recycling and Compost Disposal: All items are to be stored in covered, rodent proof containers. - Ice Machine: Cleaning and disinfection discussed. - Meat slicer/Potatoe slicer: Cleaning and disinfection discussed. - Sushi Safety notes previously provided. pH monitoring required. - Food Safe trained staff on site. Refresher course discussed. - Food Safety Plan and Sanitation Plan are to be kept on site for reference. Bar: - Bar Glass washer: Low Temperature (chlorine): Ok. Monitoring is required to be conducted. Test strips are on site. - Sanitary Facilities: Acceptable. - Food Storage: Ice bin storage discussed. - Sanitation: Cleaning of all surfaces (ie: under glass storage, etc) is to be conducted routinely. - Pest Control: Insect control discussed. - Commercial Equipment: Cleaning and disinfection of all commercial dispensing machines are to be conducted according to manufacturers specifications.