INSPECTION REPORT Health Protection TGIL-CWVV6F

PREMISES NAME Browns Socialhouse (Surrey Centre)		Tel: (604) 497-0100 Fax:
PREMISES ADDRESS A1 - 9666 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE October 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Vogel		NEXT INSPECTION DATE 3 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. One silicone spatula was noted in worn out condition with uneven edges. This could result in inadequate cleaning and sanitation of food contact surface in cuts/crevices which may result in potential growth of pathogen. The worn out edges can also break and fall in food being cooked/handled resulting in potential risk of physical food contamination. 2. Small spots of mildew/grime build up noted in the ice machine that could result in potential contamination of ice. Manager stated that ice machine is cleaned and sanitized on regular basis. Corrective Action(s): 1. Staff discarded the spatula at the time of inspection. 2. To prevent the risk of food contamination, please clean and sanitize ice machine as per the manufacturer instructions. Discard the first batch of ice after cleaning/sanitizing. TO BE CORRECTED BY - October 31, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk in cooler recorded at 3C - Prep coolers at or below 4C - Walk in freezer at -10C - Reach-in freezer in cooking area at -26C - Hot holding units with gravy recorded above 70C - Cut limes/lemons in bar area and creamer small packages in kitchen area were stored on ice and recorded at or below 4C. Please ensure that cold potentially hazardous food are stored at or below 4C. Monitor and replace ice as needed. - Temperature logs were maintained and found up-to-date. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pails available and the concentration of QUATS noted at 200ppm. - 50ppm chlorine residual recorded during rinse cycle of low temp mechanical dishwasher. - 12.5ppm to 25ppm iodine residual recorded rinse cycle of glass dishwasher in bar area. - Utensils and tongs were found in sanitary condition. - Sanitizer logs maintained. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Back door was properly closed. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate (Exp September 30, 2025). Overall, facility is well maintained. Please contact your district EHO prior to making any service change and/or renovation.