INSPECTION REPORT Health Protection MBEK-BJ3VGM

PREMISES NAME Browns Socialhouse (Grandview)		Tel: Fax:
PREMISES ADDRESS 105 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 19, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Kyle Anderson		NEXT INSPECTION DATE November 22, 2019
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar glass washer chlorine residual was measured at 10 ppm chlorine or less. Corrective Action(s): Do not use bar glass washer until further notice. Glassware located in bar area was placed in dish pit to be rewashed and sanitized using main dishwasher. Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar glass washer was measured at 55 degrees C and 10 ppm chlorine or less in rinse residual over two cycles. Bar glass washer sanitizer was then primed by staff, and chlorine residual measured 50 ppm in the next cycle. However, chlorine residual again dropped to 10 ppm or less over the following two cycles. Corrective Action(s): Ensure bar glass washer is capable of maintaining 50 ppm chlorine rinse residual without the need for priming the sanitizer each time. Have bar glass washer properly serviced to ensure it is in good working order. Date to be corrected by: November 22, 2019. Violation Score: 9

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

Comments

Routine inspection conducted: - Main walk in cooler at 3 degrees C - Bar walk in cooler at 3 degrees C - Bar and preparation/cook line coolers and drop items at 4 degrees C or less - Walk in freezer at -19 degrees C - Reach in freezer at -20 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Food is stored safely at time of inspection (covered, dated, raw and ready-to-eat well organized) - In use utensils are stored in an ice water bath, or in a hot water bath on the grill - Hand washing stations (front and back of house) are unobstructed and supplied with hot and cold running water (or warm running water for mixed valves), liquid hand soap, and single use paper towels. - Equipment and utensils stored in clean condition - 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 55 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface - Chemicals are stored in a separate area away from food - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. FOODSAFE Level 1 certificate produced at time of inspection is valid to May 5, 2024. - HACCP logs maintained