INSPECTION REPORT Health Protection JCHW-B3PT4B

PREMISES NAME Brewster's Pub		Tel: (604) 598-8100 Fax:
PREMISES ADDRESS 700 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE August 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steve Dubas		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff members observed using reusable red cloth towels to wipe hands. Corrective Action(s): Ensure hands are wiped using a single use paper towel. Reusable cloth towels may result in potential cross contamination. Review with staff proper hand hygiene practices. Violation Score: 5

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

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -16C. -Prep/line coolers were at or below 4C (top and bottom). -Bar cooler (with potentially hazardous foods) was at 4C. -Temperatures are checked and recorded daily. -Hot holding unit was greater than 60C. -Mixing wand available in the freezer to cool hot potentially hazardous foods. -Wings in the walk-in cooler were probed at 4C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine (minimum of 12.5ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff adhere to good hand hygiene practices. -Quats sanitizer spray bottles were properly labelled and tested at 200ppm. -Deli slicer was in use at the time of inspection. Chef stated the slicer is disassembled for cleaning and sanitizing after each use. -Food items properly stored off the floor and covered. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner in an insert on top of the ice machine. -Canned items in the dry storage area in good condition and stored off the floor. -General sanitation good at the time of inspection. Some attention required under the shelving units of the walk-in cooler, especially along the back wall. -Light fixtures covered with light sleeves. -Facility is serviced by a professional pest control operator on a weekly basis. No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -FoodSafe Level 1 requirement met. Chef is in the process of completing FoodSafe refresher course. -Please contact the inspector if you have any questions or concerns.