INSPECTION REPORT Health Protection RSHA-B2DRNN

PREMISES NAME Browns Socialhouse		Tel: (604) 948-5194 Fax: (604) 943-8299
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE July 5, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Philip Lago		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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): No corrections entered

Comments

- Temperature Control: No concerns. Monitoring required. Ensure internal monitoring of cooked food items is being conducted. (ie: probe style thermometer) - Mechanical Dishwasher: Low Temperature (chlorine): Ok. Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. - Wiping cloth storage: (Quat based.) = Ok. Cloths are to be kept completely submerged, stored in a sanitizer at all times. Monitoring required. - Utensil storage discussed - Food Storage: Commercially prepared food item storage, "refrigerate after opening" discussed. Thawing procedures reviewed. - Sanitary Facilities: Ok. - Chemical Storage: Ok. Spray bottles labelled. - Sanitation: Facility is to be kept clean and organized. All items are to be stored in designated areas. Cleaning of "hard to reach" areas (ie storage shelves, behind/under equipment, etc.) discussed. - Staff Hygiene: Discussed. - Pest Control: Monitoring program is in place. Copy of records are to be kept on site. - Garbage, Recycling and Compost Disposal: All items are to be stored in covered, rodent proof containers. - Ice Machine: Cleaning and disinfection discussed. - Meat slicer: Staff training required. Ensure all staff are properly trained on the cleaning and disinfection procedures. - Sushi Safety notes previously provided. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan are to be kept on site for reference. Bar: - Bar Glass washer: Low Temperature (chlorine): Ok. Monitoring required. - Sanitary Facilities: Acceptable. - Food Storage: Ice bin storage discussed. - Sanitation: Cleaning of all surfaces (ie: under glass storage, etc) is to be conducted routinely. - Commercial Equipment: Cleaning and disinfection of all commercial dispensing machines are to be conducted according to manufacturers specifications.