INSPECTION REPORT Health Protection ABAI-AV5Q7R

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 January 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE January 25, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Noted several hot foods being cooled in the walk in cooler - temperatures ranged between 50C to 28C. Noted staff member about to put cooked chicken at 78C into walk in cooler. This issue has been noted on previous inspection. Discussed proper cooling with general manager on duty. Manager on duty confirmed that she had checked temperatures in the morning and the walk in cooler was at 40C. Ambient air temperature of front of cooler was at approx 7C at time of inspection - the back was 5C. No concerns with internal temperature of foods that were stored in the walk in cooler over night. Monitor cooler and do not store perishable foods in unit unless able to maintain 4C or less. Corrective Action(s): Reviewed proper cooling procedures with staff and manager on duty. Do not store hot foods in cooler unit to cool immediately. Ensure foods are cooled from 60C to 20C at room temperature. Do not exceed 2 hours at room temperature. Use trays and shallow containers, ice baths..etc to facilitate cooling at room temperature. Discussed options for ensuring adequate counter space is available to properly cool foods (ie. food prep shifts, multi tier rolling rack..etc). After cooling at room temperature the foods can be transferred to a cooler unit to cool from 20C to 4C within 4 hours. Discussed options for possibly using walk in bar/drink cooler for cooling the foods provided that there is enough space and no food contamination during transfer (ie. smaller multitier rolling racks, covers for rolling racks during transportation but not during storage in cooler units...etc). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A) Hand wash station built into the counter across cookline did not have paper towel and was blocked with a box. B) Paper towel holder at bar hand sink was obstructing the cold water knob on the hand wash station Corrective Action(s): A) Ensure all hand wash stations are fully equipped and unobstructed at all times. B) Relocate paper towel holder at the bar hand sink 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 other hand wash stations were fully equipped with soap, paper towel, hot and cold running water. Prep cooler, bar cooler, undercounter cooler...etc all at 4C or less. Inserts are not covered throughout the day - ensure turn over of 2 hours or less if not able to maintain 4C or less. Inserts are covered at night to maintain temperature as foods are not removed overnight. Ensure inserts are at 4C or less in the morning, otherwise do not store perishable foods inserts in inserts if not able to maintain 4C or less overnight. Freezers -18C (on cookline and 3 door) Hot holding of gravy 68C, rice and other foods in process of being cooked. Reviewed hot holding process at time of inspection. Ensure foods are heated/cooked to 74C and the hot holding unit is preheated to 60C before transferring foods into hot holding unit. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Pest control company comes in every 3rd week. Meat slicer appeared clean at time of inspection. Ensure meat slicer is taken apart and thoroughly cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source, in spray bottles and containers on cookline 200ppm. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use. Low temperature dish washer in the kitchen and glass washer at the bar both had 50ppm chlorine. Test strips available. ** General manager requested a copy of previous routine inspection for staff education purposes due to repeat improper cooling violation.