INSPECTION REPORT Health Protection KLAI-CZDQUJ

PREMISES NAME Browns Socialhouse (Guildford)		Tel: (604) 498-4880 Fax:
PREMISES ADDRESS 101 - 15146 100th Ave Surrey, BC V3R 0N9		INSPECTION DATE January 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Dsouza		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): < 10 PPM chlorine residual detected at the low temperature dish machine (main kitchen). Corrective Action(s): **Issue corrected at the time of inspection** General Manager primed the dish machine and 100 PPM chlorine residual was detected at plate level after the wash and rinse cycle. Noted that the chlorine test strips onsite have expired. Once past the expiry date, the test strips are unreliable as they may be oxidized in air. Please obtain valid test strips and test the dish machine at least once a day to ensure that at least 50 PPM chlorine residual is detected prior to using. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: One of the light shields for the fume hood was missing. Corrective Action(s): As per General Manager, shield was broken and on order since November 2023. Please replace missing shield or purchase light bulb sleeves to protect the light fixture in the event that the bulbs are damaged and may lead to a physical hazard in food. Date to be corrected by: January 18, 2024 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including ones located in staff washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Food stored protected, labelled and in the proper storage hierarchy. Hot food held over 60.0C in the hot hold units. Sushi rice pH verified - below 4.2. Bulk food containers noted with proper dispensers and stored in a proper manner. QUAT sanitizer spray bottles and containers available throughout the kitchen. All noted with 400 PPM QUAT. Bar low temperature dish machine was noted with 12.5 PPM iodine residual. All in-use utensils were stored in a sanitary manner in either an ice water bath or held hot. Excellent sanitation noted on the fume hood, deep fryers, interior of the ice machine and soda gun dispenser. No signs of pest activities noted during the inspection. Kitchen Manager's FOODSAFE level 1 certificate verified (expiring April 2024). General organization and sanitation satisfactory.