INSPECTION REPORT Health Protection JCHW-AC7PTW

PREMISES NAME Brewster's Pub		Tel: (604) 598-8100 Fax:
PREMISES ADDRESS 700 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 25, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steve Dubas		NEXT INSPECTION DATE July 28, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods in the prep cooler were probed at 8C to 10C. Food items were placed into the prep cooler 1 hour ago. Corrective Action(s): Cold potentially hazardous foods must be stored at 4C or less to prevent potential growth of pathogens and or the formation of toxins. Items were relocated to the walk-in cooler at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer was found to have old food debris behind the sharpening guard. Corrective Action(s): Ensure deli slicer is properly disassembled for cleaning and sanitizing after each use or every 4 hours (if used throughout the day). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar handwash station did not have single use paper towels. Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside dry ingredient containers. Corrective Action(s): Discontinue the practice of storing scoops inside dry ingredient containers - handle of base of bowls may potentially contaminate ingredients. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carpet was in the kitchen in front of the prep cooler / cook line. Corrective Action(s): All surfaces in the kitchen must be smooth, non-absorbent, and easily cleanable. An acceptable alternative to a carpet is a rubber mat. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 8C to 10C. Corrective Action(s): Service prep cooler to ensure it can maintain 4C or less at all times. Correction date:July 28, 2016 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bar area bottle labelled Sanitizer was used to store Orange Cleaner. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental misuse or mixing of chemicals. Orange cleaner was emptied from the sanitizer bottle at the time of inspection. Violation Score: 3

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 -18C -Cook line cooler (right side) was at 4C. -Hot holding was greater than 60C. Hot foods were properly heated to greater than 74C prior to placing in the hot holding unit. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Bar glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Kitchen handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Kitchen Quats sanitizer spray bottles properly labelled and tested at 200ppm. -Staff washroom clean and well maintained. -Hot potentially hazardous foods observed cooled in an ice bath. -Wings for Thursday night are prepared in advance and cooled in shallow trays in the back food preparation area, followed by moving into the walk-in cooler. Ensure hot potentially hazardous foods are cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. -General sanitation good at the time of inspection. Minor cleaning required on the black shelving units in the walk-in cooler. -Facility monitored by a professional pest control operator. A few droppings observed upstairs in the dry storage area. Clean affected area with 1:10 bleach solution and wipe away droppings - do not use a vacuum. Monitor for new droppings and contact pest control if new droppings appear. -Kitchen chef has taken ADVANCED.fst Online - FoodSafe Level 1 equivalent course. -Please contact the inspector if you have any questions or concerns.