INSPECTION REPORT Health Protection SDHI-CALUW6

PREMISES NAME Browns Socialhouse (Grandview)		Tel: (604) 385-4555 Fax:
PREMISES ADDRESS 105 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE January 12, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kyle Anderson		NEXT INSPECTION DATE 6 Months
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottle at back dishwashing area measured at 0 ppm QUATS concentration during time of inspection. Staff replaced the sanitizer solution and it was later measured at 200 ppm QUATS concentration. Corrective Action(s): Change QUATS sanitizer in both spray bottles and pails frequently (as per approved sanitation plan) to ensure sanitizer is at adequate sanitizing strength (200 ppm) to effectively kill potential pathogens on food contact surfaces, equipment and utensils and to prevent food borne illness. 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

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 3'C - Walk-in beverage cooler at 3'C - Walk-in freezer at -19'C - Prep cooler at cooking line at 3'C (top) and 1'C (bottom drawers) - Bar under-counter cooler at 3'C - Hot-holding units measured at >60'C - Temperature logs maintained 2. Sanitation: - General sanitation satisfactory during inspection - Hand washing stations at front service area, bar, back prep area, cooking line and in staff washrooms supplied with hot and cold running water, liquid soap, and paper towel - Chemical dishwasher in kitchen measured at 50 ppm chlorine residual with test strip - Chemical glasswasher at bar measured at 100 ppm chlorine residual with test strip - 3-compartment sink available with drain plugs on site - Ventilation hood kept in good sanitary condition - Ice machine kept in good sanitary condition with scoop placed outside the machine - No signs of pests during time of inspection - UV fly trap in place 3. Storage: - Foods stored at least 6 inches off the floor - Foods observed covered - Ready-to-eat foods stored separately from raw meats - In-use utensils observed stored in ice baths - First-in-first-use method in use - Adequate supply of clean uniforms available on premises 4. Administration: - FOODSAFE Level 1 trained staff available on premises - Operating permit visible during inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.