INSPECTION REPORT Health Protection JCRH-CYAV42

PREMISES NAME Browns Social House (Brentwood)		Tel: (604) 568-8144 Fax: (604) 568-8294
PREMISES ADDRESS 1908 Rosser Ave Burnaby, BC V5C 0E1		INSPECTION DATE December 7, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Back (non-food) storage area near back exit where packaging products, employee belongings, and empty bottles and kegs are kept appeared cluttered with miscellaneous items on floor. Mouse droppings present on floor under shelving where empty kegs are kept prior to pick up. - Minor amount of grime/debris was noted to be collecting at edges of floor (under dry storage shelving) and around wheels of equipment on floor in kitchen Corrective Action(s): - Organize back storage area. Remove any items not required for the operation of the food premises. Keep area clean and clear of clutter to prevent harbourage areas for pests. Clean above noted area of the floor to remove droppings and sanitize affected area with a bleach solution. - Thoroughly clean edges of floor and areas around wheels/legs of equipment to ensure these areas are free of from accumulation of debris/grime which can attract and provide a food source for pests. To be corrected by: 14-Dec-2023 Violation Score: 3

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

Comments

- Premises and equipment maintained in sanitary condition with the exception of area noted in violation above. - All handsinks (bar and kitchen) were supplied with hot and cold water, liquid soap and paper towel. - Coolers were operating at 4C or colder - Freezer was maintaining food products in a frozen state - Hot held foods (au jus, cooked rice, soup) were maintained above 60C - Cold holding, hot holding and cook temperatures are checked and recorded on daily log sheet. Probe thermometers present and in use for checking food temperatures. - Sushi rice (acidified) held at room temperature. Standardized recipe is followed. pH measured 4.0 with test strip. - Walk-in cooler was well organized with raw meats stored beneath or away from ready to eat items. Foods were wrapped/covered. Prepared foods were labelled with date made and expiry date. - Dry storage areas/shelving was organized with food items stored off of the floor. - In use utensils (scoops) were kept in ice water or hot water. Ensure level of ice water or hot water is sufficient for scoop portion of utensil or blade portion of knife to be fully immersed. - Ice machine appeared clean and maintained with scoop stored in a sanitary manner. - Chemical sanitizing mechanical dishwasher was operational. 50ppm chlorine detected on dish after cycle. Chlorine test strips present. Checked twice daily (before lunch and before dinner) - Glasswasher in bar was operational. 12.5ppm iodine detected in rinse. - Quats solution available in spray bottles (200ppm) for use on food contact surfaces and equipment - In use wiping cloths kept in quats sanitizer solution throughout the kitchen. Concentration of solution maintained at 200ppm. - Pest control contract remains in place with weekly service. Reviewed most recent service reports. Ongoing measures are taken to address any holes or entrance points when noted. - Staff washrooms were maintained and supplied with liquid soap, paper towel and air dryers. - Health permit with valid decal posted - Foodsafe requirement met at time of inspection