INSPECTION REPORT Health Protection YTAN-BEYPN8

PREMISES NAME Browns Socialhouse (Langley Centre)		Tel: Fax:
PREMISES ADDRESS 101 - 20065 Langley Bypass Langley, BC V3A 8R6		INSPECTION DATE August 12, 2019	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): A few bus pans/containers on designated clean equipment rack were observed to have leftover food debris/residue on them. Corrective Action(s): Equipment placed in dishwashing area for re-washing and sanitizing. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine detected on dish surface after dishwasher rinse cycle. Corrective Action(s): Sanitizer supply bucket had just been changed in the morning, sanitizer line was not primed. Line was primed at time of inspection, 100 ppm chlorine detected on dish surface after rinse cycle. 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 stations were properly supplied with hot and cold running water, liquid soap, and paper towels - Food-contact surface sanitizer solution available in buckets and spray bottles at 200 ppm (Quats). Dispenser was also dispensing at 200 ppm Quats. - All coolers were measured at 4C or colder - All freezer temperatures were satisfactory - Hot held food items were measured at 60C or hotter - In-use utensils were either held in ice or in hot water baths - Good food storage practices noted - all food stored above the floor and properly covered. Good separation of raw and ready-to-eat foods. - Meat slicer, ice machine, ventilation canopy, and bellini machine maintained in sanitary conditions - Mop closets and dry storage areas maintained in sanitary conditions - Bar glasswasher dispensed at least 12.5 ppm iodine to dish surface - Test strips available for use. Temperature records still being well maintained. - No signs of pest activity noted at time of inspection