INSPECTION REPORT Health Protection JELR-CMXUUQ

PREMISES NAME Browns Socialhouse		Tel: (604) 948-5194 Fax: (604) 943-8299
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE January 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Philip Lago		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 205 noted on Routine inspection # JELR-CMU2BG of Jan-06-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Temperature of sauce in the upper prep cooler inserts (under heat lamp /plate hot holding area) is at about 46-49 F. Correction: All potentially hazardous foods are to be kept at 40F (4 C) or colder. Keep small volumes of sauces in inserts and change frequently (discard after 2 hours) if food temperature is above 40F.

Comments

Follow up inspection; - Glassware washer final sanitizing rinse is at 50ppm chlorine concentration. - good - Garlic aioli sauce location of insert changed to meet temperature requirements. - Food safety plan reviewed for sushi rice. After 4 hours, pH measured at about 4.6. - ok Reviewed BCCDC sushi rice information. - Sanitation plan for tong and knife storage reviewed. This location is changing water and washing/sanitizing utensils stored in 60C hot water or on ice every 4 hours. No further requirements at this time. Copy of report to be emailed. Signature not required. Inspection occurred with help of PIC in kitchen.