INSPECTION REPORT Health Protection MLUO-BA6P9R

PREMISES NAME Browns Socialhouse McCallum		Tel: (778) 548-7949 Fax:
PREMISES ADDRESS 170 - 1828 McCallum Rd Abbotsford, BC V2S 8A2		INSPECTION DATE March 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shanna Olson		NEXT INSPECTION DATE March 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 Yes
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 (CORRECTED DURING INSPECTION): Wet wiping cloths were found sitting on shelf and counter tops. Corrective Action(s): Store all wiping cloths in sanitizing solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grouting in the walk-in cooler and entrance to bar cooler starting to build up grime. Underneath shelving units in the walk-in cooler has food debris and dried up spill. Dry storage area underneath shelving unit requires attention as well as underneath the dishwashing area. Corrective Action(s): Clean grouting in the kitchen area to avoid heavy build up between tiles. Remove shelving units in the dry storage area and walk in cooler to clean underneath thoroughly. Maintain cleaning schedule on a regular basis. Violation Score: 3

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

Comments

Health permit visibly posted. Hand sink provided with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm. Walk-in coolers were at or below 4 deg C. Walk-in freezer was at -18 deg C. Prep line coolers were at or below 4 deg C. Hot holding for rice was at 75 deg C. Soups were still on the stove being heated to boiling. Temperature log was available and up to date. Kitchen staff wearing clean uniforms and hair restraint. Dishwasher had chlorine residual of 100 ppm. Pest control monitoring in place. General organization of the kitchen and cook line sanitation were in satisfactory condition. Staff washrooms and public washrooms were in sanitary condition. Bar area - hand sink stocked with liquid soap and paper towels. Coolers were at or below 4 deg C. Glass ware washer had Iodine residual of 12.5 ppm.