INSPECTION REPORT Health Protection JELR-CUQRVW

PREMISES NAME Browns Socialhouse		Tel: (604) 948-5194 Fax: (604) 943-8299
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE August 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Philip Lago		NEXT INSPECTION DATE 1 Month
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glassware washer has a warm water final rinse (about 140F/60C) and a chlorine based sanitizer is being used. Chlorine level measured after final rinse was 25ppm. Bar area has test strips but these are for iodine sanitizer. Corrective Action(s): Follow manufacturer's specifications for glassware washer final rinse. If using a chlorine based sanitizer, 50ppm is required (or as per label on the sanitizer bottle/chemical supplier). If using iodine sanitizer, 12.5ppm minimum and 25ppm maximum is required (or as per label on bottle). Use the correct test strips and keep records. Provide update to Fraser Health. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: Dirt/possible rodent activity noted on floor around ice machine and under shelves in laundry storage area. Corrective Action(s): Improve cleaning in kitchen and dry storage areas. This will help with monitoring for pests. Violation Score: 3

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

Comments

Coolers - <4C/40F. Temperature records are available. No mixing of new and old food in upper inserts as per chef. Time control in place. Hot holding (au jus, hot rice, etc.) - >60C/140F. Sushi rice - vinegar added; rice is discarded and made fresh regularly (follow your food safety plan). Beef - follow your food safety plan. Sauces made in house - no raw egg ingredients. Food Safe training - keep records of expiry dates and renew prior to expiry. One person per shift in charge to have Food Safe level 1 training. Hand washing stations have liquid soap, paper towels, and hot/cold water. Non-latex disposable gloves used by food prep staff. Reviewed procedures to help reduce chance of cross contamination (ie raw meat or chicken separate from ready to eat foods, hand washing, etc.) Quats sanitizer - 200ppm - good. Glassware washer in bar - see above. Main kitchen dishwasher - Sanitizer changed and primed this morning - final sanitizing rinse >50ppm chlorine. Wash water temperature satisfactory. Previous records from Aug 14 >50ppm. Cleaning - see above. Pest control - 2 traps checked and empty. Pest control contract in place. Copy of this report to be emailed to Manager.