INSPECTION REPORT Health Protection YTAN-BL8REJ

PREMISES NAME Browns Socialhouse (Langley Centre)		Tel: (604) 510-2610 Fax:
PREMISES ADDRESS 101 - 20065 Langley Bypass Langley, BC V3A 8R6		INSPECTION DATE January 27, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Gillis		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed behind blade guard of meat slicer. Corrective Action(s): Ensure staff are properly trained to clean and sanitize the slicer. Disassemble meat slicer after each use and thoroughly clean and sanitize all parts. Corrected at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher in main kitchen was not dispensing sanitizer into the rinse cycle at time of inspection. 0 ppm chlorine residual detected at the dish surface. Repeat violation. Corrective Action(s): After priming the sanitizer line, 100 ppm chlorine residual was detected at the dish surface after the rinse cycle. Ensure that the sanitizer line is primed after switching to a new chemical bottle. Use test strips during opening on a daily basis to monitor the dishwasher sanitizer concentration. Corrected at time of inspection. 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

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels - Food-contact surface sanitizer available in sanitizer pails and spray bottles at 200 ppm Quats. Also available from dispenser at 200 ppm Quats. - All coolers were maintaining temperatures of 4C or colder. *Reminder that inserts above prep coolers should only be 1/2 full to ensure quick turnover, in case the temperatures are above 4C. - Freezers were maintaining temperatures of -18C or colder. - All hot-held food items were measured at 60C or hotter. - Food storage practices were excellent. All food stored properly labelled and covered. Good separation of raw and ready-to-eat food items. - All equipment (other than meat slicer noted in Violation Code 301) maintained in sanitary conditions. - In-use utensils were held in ice or hot water above 60C - good. - Dry storage areas were satisfactory - Temperature records well maintained and up to date. - No signs of pest activity noted at time of inspection - Bar glasswasher was tested to have 25 ppm iodine residual after the rinse cycle - good. - Equipment at bar maintained in sanitary conditions. Bar cooler and walk-in keg cooler were measured at 4C or colder. Egg whites for beverages were held at 4C or colder.