INSPECTION REPORT Health Protection DSOG-BD8V69

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 June 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 18, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Scoop with visible food debris stored on top of food item inside the walk in cooler. 2) Missing approved surface sanitizer at the bar. The staff was using Windex to sanitize tables and other food contact surfaces. 3) Build up of mildew and dirt around the inside of the ice machine. Corrective Action(s): 1) Wash the scoop. Do not store used scoops directly on top of food item. Designate a bin for storing scoops and other utensils for food preparation. 2) Windex is NOT an approved surface sanitizer. Prepare bleach solution at 100ppm concentration and store in labeled spray bottles. To prepare bleach solution, mix - 1 tsp bleach to 1 L water or - 1 tbsp bleach to 1 L water 3) Clean the inside of the ice machine with an approved sanitizer. Ensure to follow the proper way to sanitize the ice machine. Correct by: Tomorrow. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The glasswasher dispensed 0ppm chlorine. As a result, the glasses and other food contact surfaces were not adequately sanitized. Corrective Action(s): Re-wash and resanitize ALL glassware and other food contact surfaces in the high temperature dishwasher in the main kitchen. Do not use the glasswasher until it dispenses min 50ppm chlorine concentration. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in the following areas: - near the corner of the dry storage room Corrective Action(s): Clean the areas noted above with proper sanitizer. This will be verified during the next follow up inspection. Correct by: June 24th, 2019 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of dirt and food debris in the following areas: - shelving unit beside the ventilation system is soiled with grease - underneath the two compartment sink - floors of the dry storage room - on the floor of the upright cooler in the main kitchen - in and around the glasswasher at the bar area Corrective Action(s): Clean the areas noted above. Deep cleaning is required in the areas noted above. This will be verified during the next follow up inspection on June 24th, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The glasswasher dispensed 0ppm chlorine concentration. There is adequate sanitizer in the main bottle connected to the glasswasher. 2) There is no soap dispenser at the main handwashing station in the kitchen. The staff stated that the dispenser is broken and they were storing the soap in a separate container. Corrective Action(s): 1) Fix the glasswasher. The glasswasher must dispense min 50ppm chlorine concentration at 24C at the plate's level during the final rinse cycle. Correct by: June 18th, 2019. 2) Install a new soap dispenser at the main handwashing station. ALL handwashing stations must have wall mounted paper towel and soap dispensers. Correct by: June 24th, 2019. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Broken thermometer inside the upright cooler in the main kitchen. Corrective Action(s): There is another working thermometer inside the upright cooler. Discard the broken thermometer. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section above. - All handwashing stations (kitchen/bar) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated white bucket at 100ppm bleach concentration. Obtain appropriate chlorine test strips to monitor the sanitizer concentration. - Two compartment sink available for manual dishwashing. Sanitizer available at 100ppm bleach concentration. - High temperature dishwasher achieved 74.5C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items MUST be stored min 15cm (6inches) off the floor. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (kitchen/bar): < or = 4C - All freezers (chest, upright): < or = -18C - All hotholding units (soup, gravy, beef au jus): > or = 60C - Thermometers available in all coolers and freezers. - Daily temperature logs kept up to date.