INSPECTION REPORT Health Protection ABAI-AVCTKU

PREMISES NAME Browns Social House (Brentwood)		Tel: (604) 568-8144 Fax: (604) 568-8294
PREMISES ADDRESS 1908 Rosser Ave Burnaby, BC V5C 0E1		INSPECTION DATE January 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # ABAI-AV5Q7R of Jan-18-2018 Food not cooled in an acceptable manner [s. 12(a)] Observation: Noted several hot foods being cooled in the walk in cooler - temperatures ranged between 50C to 28C. Noted staff member about to put cooked chicken at 78C into walk in cooler. This issue has been noted on previous inspection. Discussed proper cooling with general manager on duty. Manager on duty confirmed that she had checked temperatures in the morning and the walk in cooler was at 40C. Ambient air temperature of front of cooler was at approx 7C at time of inspection - the back was 5C. No concerns with internal temperature of foods that were stored in the walk in cooler over night. Monitor cooler and do not store perishable foods in unit unless able to maintain 4C or less. Correction: Reviewed proper cooling procedures with staff and manager on duty. Do not store hot foods in cooler unit to cool immediately. Ensure foods are cooled from 60C to 20C at room temperature. Do not exceed 2 hours at room temperature. Use trays and shallow containers, ice baths..etc to facilitate cooling at room temperature. Discussed options for ensuring adequate counter space is available to properly cool foods (ie. food prep shifts, multi tier rolling rack..etc). After cooling at room temperature the foods can be transferred to a cooler unit to cool from 20C to 4C within 4 hours. Discussed options for possibly using walk in bar/drink cooler for cooling the foods provided that there is enough space and no food contamination during transfer (ie. smaller multitier rolling racks, covers for rolling racks during transportation but not during storage in cooler units...etc).

Comments

- Walk in cooler at 3C in front and 4C in back at time of inspection. No concerns with cooling foods in walk in cooler. Reviewed proper cooling procedures with the general manager and the chef at time of inspection. Chef have reviewed the corporate food safety plans and noted that the procedures and time to cool at room temperature were not specified. He has since reviewed this with all the kitchen staff and foods are to be cooled at room temperature, spread out over large trays on the counters in the morning for approx 30 minutes before being put on rolling rack in the walk in cooler unit. General manager confirmed that the main walk in cooler is adequate to support this cooling process and utilizing the bar walk in cooler is not necessary. - All hand wash stations were accessible at time of inspection and the paper towel at the bar area was relocated so it does not obstruct the tap