INSPECTION REPORT Health Protection MBEK-AZ8UXL

PREMISES NAME Browns Socialhouse (Grandview)		Tel: Fax:
PREMISES ADDRESS 105 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE May 29, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kyle Anderson		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dried on food debris was observed on vegetable cutter that had been stored away. Corrective Action(s): Vegetable cutter was set aside to be washed and sanitized at time of inspection. Ensure that all equipment/utensils/food contact surfaces are properly washed and sanitized to limit potential cross contamination. 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: - Coolers at 4 degrees C or less (walk-in coolers, drawers, inserts/drop items, and bar) - Freezers satisfactory (reach-in and main) - Hot holding internal temperatures at 60 degrees C or more - Food is stored safely at time of inspection (covered, well organized, and off the floor) - Sushi rice pH was measured at a pH of 3.5 to 4.0 - In use utensils are stored in an ice water bath at 4 degrees C or less, or in a hot water bath at 60 degrees C or more - Scoops are stored with handles outside of food product - Hand washing stations (front and back of house) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff were observed to be properly washing at time of inspection. - Quaternary ammonium compounds (quats) sanitizer was measured at 200 ppm in labeled buckets and labeled spray bottles (front and back of house) - Low temperature dishwasher (kitchen) was measured at 48 degrees C and 100 ppm chlorine in rinse residual at utensil surface - Low temperature dishwasher (bar) was measured at 57 degrees C and 100 ppm chlorine in rinse residual at utensil surface - Chemicals are stored in a separate area away from food - Daily sanitation and temperature logs are kept on site. - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection - Staff washrooms maintained in clean condition and sinks are adequately supplied