INSPECTION REPORT Health Protection NTSD-B44TFK

PREMISES NAME Browns Socialhouse (Surrey Centre)		Tel: (604) 497-0100 Fax:
PREMISES ADDRESS A1 - 9666 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE August 29, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chris Vogel		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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): No corrections entered

Comments

Cook line (kitchen) Right side under counter pull out drawer cooler at 3.0 °C. Right side prep table at 4.0 °C. Left side under counter pull out drawer at 4.0 °C. Left side prep table inserts at 4.0 °C. Freezer beside grills at less than -18°C. Hot holding rice, soups, and broth internal temperatures greater than 62.3 °C. Utensils stored in ice bath. Hand sink supplied with hot/cold running water, liquid hand soap, and single sue paper towels. Back Kitchen area Walk-in cooler at 3.0 °C. Note: All foods storage well organized with raw meats and eggs stored below ready-to -eat foods. Walk-in freezer - satisfactory. Beer cooler at 3.0°C. Ice machine in sanitary condition with a scoop stored outside in clean container. Low temperature dishwasher measured 50ppm chlorine at utensil surface and 53°C during final rinse cycle. Quat sanitizer supplied in labeled buckets - satisfactory (dispenser measured 200 ppm). Meat/vegetable slicers stored in sanitary condition. All other equipment and utensils stored in sanitary condition. Bar Drink/milk cooler at 3.0°C. Low temperature dishwasher measured 50 ppm of Chlorine. Quats available in labeled spray bottle measured 200 ppm. Note: Bar fruit stored in ice. General All cold units equipped with accurate thermometers. All chemicals are labeled and stored safety away from food. Washrooms used by staff are in sanitary condition. Washroom hand sinks supplied with hot and cold running water, liquid hand soap, and paper towels. Ventilation hood - clean. General sanitation good. All foods (bulk) stored off the ground in covered, food grade container. No entry points for pests obsessed. Traps are set and empty.