INSPECTION REPORT Health Protection YTAN-APMPRL

PREMISES NAME Browns Socialhouse (Surrey Centre)		Tel: (604) 497-0100 Fax:
PREMISES ADDRESS A1 - 9666 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE July 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Vogel		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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

- All hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Quat sanitizer solution in several buckets and spray bottles at 200 ppm - Low-temperature chemical dishwasher had 100 ppm chlorine detected after final rinse cycle - Glasswasher had 50 ppm chlorine detected after final rinse cycle - Walk-in cooler was measured to be at 3C - Prep cooler drawers on right side of cook line were measured to be at or below 4C; A few of the inserts on the right side were at ~7C. Chef stated lids for inserts will be replaced after lunch rush. Ensure to temperatures reach 4C or colder within 2 hours. - Prep cooler drawers and inserts on left side of cook line were measured to be at or below 4C - Small cooler located at bar and bar walk-in cooler were below 4C - Walk-in freezer was measured to be -18C; defrosted recently and scheduled for servicing due to a small leak - OK - Freezer unit in cook line was measured to be below -18C - All utensils were stored either in hot water baths above 60C or in ice at below 4C - Hot holding of soups, gravies, rice was above 60C - Food storage practices excellent; all food covered and labelled, all scoops stored properly - Sushi prep area maintained in sanitary condition, all utensils and equipment stored in sanitary conditions - Ice machine maintained in sanitary condition - General sanitation excellent - No signs of pest activity noted at time of inspection - Accurate thermometers available. Temperature records well maintained and up to date

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-APMPRL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment