INSPECTION REPORT Health Protection DSOG-BGBUF8

PREMISES NAME Brownsville Bar Marine Pub		Tel: (604) 580-1841 Fax: (604) 580-1842
PREMISES ADDRESS 11940 Old Yale Rd Surrey, BC V3V 3X3		INSPECTION DATE September 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature log. Corrective Action(s): Immediately begin daily temperature log for all coolers, freezers, and hot holding units. This will be verified during the next routine inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and dirt in the following areas: - on door of the upright cooler in the main kitchen - on shelving units inside the upright cooler - underneath the two compartment sink - behind hard to reach areas (ie chest freezers, behind prep cooler) Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule. Violation Score: 3

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

Comments

- General sanitation needs improvement. See violation section above. - All handwashing stations (kitchen/bar) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated white bucket at 100ppm bleach concentration. Appropriate chlorine test strips available to monitor the sanitizer concentration. - Two compartment sink available for manual dishwashing. Sanitizer available at 100ppm bleach concentration. - High temperature dishwasher achieved 75.9C at the plate's level during the final rinse cycle. - Glasswasher dispensed 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. Most dry food items stored at min 15cm off the floor. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (kitchen/bar): < or = 4C - All freezers (chest, upright): < or = -18C - All hotholding units (soup, gravy, beef au jus): > or = 60C - Thermometers available in all coolers and freezers.