INSPECTION REPORT Health Protection JPAK-D2UQFL

PREMISES NAME Brownsville Bar Marine Pub		Tel: (604) 580-1841 Fax: (604) 580-1842
PREMISES ADDRESS 11940 Old Yale Rd Surrey, BC V3V 3X3		INSPECTION DATE February 27, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 29, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed a container full of whole eggs at room temperature. Corrective Action(s): Required operator to transfer them back into a cooler at 4 C or lower. Ensure to take out only what you need at the time. Operator transferred the eggs back into a cooler Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed cooked bacon and sausage on metal tray above the cooking oil. Temperature measured at ~36 C. Corrective Action(s): Required operator to transfer the products into a hot holding unit once cooked. Ensure to store all hot foods at 60 C or higher. Operator transferred the food into the hot holding unit at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Observed items in the walk-in cooler without proper covers, such as celery and other vegetables. Corrective Action(s): Required operator to provide proper covers to protect them from contamination Date to be corrected by: Immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed rodent droppings in throughout premises; however, improvements have been made. Corrective Action(s): Required operator to remove and droppings. Ensure to wet them with sanitizer prior to removeing them. Date to be corrected by: February 29 2024 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Broken tiles, crevices and areas of harbourage noted in the kitchen, behind and beside domestic freezer Corrective Action(s): Required operator to repair, clean and sanitize the area to ensure that no harbourage space is provided to pests Date to be corrected by: February 29 2024 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Observed food debris and grease accumulation underneath and behind cooking equipment 2. Grease droplets forming on ventilation hood 3. Metal shelving in the walk-in cooler not maintained in sanitary condition; food debris on the floor and walls of walk-in cooler 4. Food debris on the inside of cooling units Corrective Action(s): Required operator to clean and sanitize the area mentioned above. Ensure to perform more regular/frequent cleaning to maintain sanitary condition Date to be corrected by: February 29 2024 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed metal grease trough that is covered in aluminum foil to prevent oil from dripping off. As a temporary fix, it is okay but it must be repaired to good working order Corrective Action(s): Required operator to repair the trough into a good working order Date to be corrected by: March 27 2024 Violation Score: 9

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks High temperature dishwasher in good working order; detected 71 C at plate level after final rinse cycle Bleach sanitizer available; detected 200 ppm of residual chlorine. Ensure the replace them frequently. All coolers at 4 C or lower; all freezers at -18 C or lower; hot holding units at 60 C or higher Bar glass washer in good working order; detected 12.5 ppm of iodine at plate level after final rinse cycle *Discussed regular temperature measurement of foods and hot holding units; ensure to obtain extra probe thermometers*