INSPECTION REPORT Health Protection 253959

PREMISES NAME Browns Socialhouse (Grandview)		Tel: (604) 385-4555 Fax:
PREMISES ADDRESS 105 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE August 19, 2021	TIME SPENT 1.83 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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket and spray bottle measured to have 0-100ppm QUATs. Corrective action: Replace with new QUATs sanitizer solution in the bucket and spray bottle. Re test with test strips to confirm that at 200ppm. Rationale: Surface sanitizer needs to be at the proper concentration to adequately reduce pathogens (eg. harmful bacteria) to an acceptable level and prevent the incidence of foodborne illness. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General observations noted during the inspection. 1. Temperatures Prep cooler measured to be at 3.0C. Cookline coolers measured to be at 2.8C. Rice and hot held items, eg. soups measured at 70.0C. Walk-in cooler measured to be at 3.4C. Bar cooler measured to be at -18C. Thermometers observed in refrigeration units. Temperature checks observed to be performed twice per day. Cooked food items eg. fries were cooled in an ice bath within 4 hours before storage in the cooler. In-use tongs and scoops measured to be stored in ice bath (<4C) or hot water (>60C). Thermometers observed to be available for checking food temperatures. 2. Sanitation Low temperature dishwasher measured to have 100ppm chlorine. Test strips available and checked twice daily. Glass washer measured to have 100ppm chlorine. All handsinks equipped with hot/cold running water, liquid soap and paper towel. Deli slicer, meat press, and vegetable slicer observed to be in sanitary condition. Ice machine observed to be in sanitary condition with ice scoop stored in designated location. Food handles observed to be frequently washing hands and practice good hand hygiene. QUATS dispenser line measured to have 200ppm QUATs. Staff and employee washrooms observed to be in sanitary condition. Soda gun nozzles observed to be in sanitary condition. 3. Food preparation Sushi rice measured to have pH 4.0. Discussed with head chef and manager about purchasing pH test strips to document and verify that rice has suffcient acidity to be stored at room temperature (want pH <4.2). 4. Food storage All food items in the refrigeration units observed to be covered and marked with a use by date. Bulk foods observed to be stored in pest proof containers. Food items observed to be stored off the floor. No raw meats stored above ready to eat foods. 5. Pest control No pest activity detected during time of inspection. Professional pest control company services the premises monthly. 6. Administrative One staff onsite has current and valid FOODSAFE level 1 or equivalent training (expires May 5, 2024).