INSPECTION REPORT Health Protection JGUU-BZVM8X

PREMISES NAME Browns Socialhouse (Guildford)		Tel: (604) 498-4880 Fax:
PREMISES ADDRESS 101 - 15146 100th Ave Surrey, BC V3R 0N9		INSPECTION DATE April 7, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aaron Dsouza		NEXT INSPECTION DATE 1 Month
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 = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Three ice cream scoops (used for sushi rice) were noted in a container of room temperature water with rice grains sunk on the bottom. The manager directed her staff to relocate the container to temperature controlled environment as per their sanitation plan. 2. Stainless steel salad bowls are reused throughout the day and stored in the temperature danger zone. These bowls were not cleaned and sanitized in adequate frequency. The manager directed the staffs to clean and sanitize, or replace the bowls every 2 hours or as stated in your sanitation plan. Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple knives in the back area were stored away with visible food debris on them. The manager removed the knives from the storage and directed her staff to clean and sanitize it again. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The grease trap lids were covered with a layer of oily substance. No evidence of leaking from above. Corrective Action(s): Clean and sanitize the grease trap lids. Correct this by: April 14, 2021. Violation Score: 3

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

Comments

Temperatures Walk-in cooler at 4C Walk-in freezer compartment at -18C Prep cooler maintained at 4C Cooler inserts (pull-out) all at 4C or less Undercounter coolers along cook line at 4C or less Bar undercounter cooler at 3C Hot holding units were at or greater than 60C Temperature logs were maintained and up-to-date as of January 21, 2020 Cooler units equipped with thermometers Hygiene and Sanitizing Hand wash stations are fully equipped with hot and cold running water, liquid soap, and paper towel. NOTE: the hand washing sink in the bar has weak cold water flow (no issue with hot water). Please adjust the sink to increase cold water flow. Low-temperature dishwasher sanitizes with 50 ppm chlorine residual [final rinse at the plate] Low-temperature iodine-based glasswasher releases 25 ppm iodophor at the final rinse cycle Ventilation canopy well maintained - no grease or residues noted Ice machine up-kept in good sanitary condition Staff washrooms in sanitary condition Storage Practices Raw products stored underneath cooked and ready-to-eat products Separate colour-coded tongs are used for cooked meats and raw meats, and are stored on ice (see violation for an exception) All food products stored at least 6" off the floor General food storage practice is adequate. NOTE: few boxes of take our container were stored directly on the floor of dry storage area. Ensure all items are >15cm off the floor to facilitate cleaning process, and to monitor pest activities. Pest Control No evidence of recent, visible pest activity was noted at time of inspection Back door is tightly shut when not in use, door sweep present to prevent pest entry underneath Administrative Permit posted and up-to-date Cook on-site has FoodSafe 1 COVID 19 inspection COVID 19 safety plan is available (a copy is also available for patrons by QR code) Hand sanitizer is readily available Occupancy limit is established and monitored for both indoor and patio (max 44 patrons for patio) Dine in area is closed Tables at the patio are separated >2m or barrier is available in between tables COVID 19 health check is conducted. Policy for food delivery is in place - generally delivery person do not enter the building to pick up foods. Directional arrow and separate entrance/exit available for crowd control. Occupancy limit signs are posted in each section of kitchen and staff area.