Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-CLEV3X
PREMISES NAME
Browns Socialhouse (Guildford)		Tel: (604) 498-4880
Fax:
PREMISES ADDRESS
101 - 15146 100th Ave
Surrey, BC V3R 0N9		INSPECTION DATE
November 22, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Aaron Dsouza		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Baffles of ventilation canopy have accumulation of grease.
Corrective Action(s):
Clean baffles of ventilation canopy. Ensure to clean baffles on a regular basis to prevent a fire hazard and for the ventilation to work properly. To be corrected by November 24, 2022.
Violation Score: 3

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

Routine Inspection:

Kitchen (Back Area):
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Temperature of walk-in cooler = 3.8 degrees Celsius.
Temperature of walk-in freezer = -18 degrees Celsius.
Prep sink equipped with hot/cold running water.
Concentration of QUATs sanitizer in spray bottle = 200 ppm.
Low temperature dishwasher sanitizing with 100 ppm chlorine at dish level.
Sinks in each staff washroom fully equipped with liquid soap, paper towels and hot/cold running water.
Ice machine maintained in a sanitary condition. Ice scoop stored in designated container.
General food storage practices very good:
- Bulk foods stored in pest proof containers with lids.
- Foods covered and protected from contamination.
- Foods labeled and organized in walk-in cooler.
- Meats stored on bottom or separate shelves in walk-in cooler.

Kitchen (Cookline):
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- All cooler drawers and under-counter cooler maintained at or below 4 degrees Celsius.
- Hot holding (rice, gravy, soup) maintained above 60 degrees Celsius.
Concentration of QUATs sanitizer in spray bottle and buckets = 200 ppm.

Bar:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Temperature of cooler maintained at 4 degrees Celsius.
Glass washer sanitizing with 12.5 ppm iodine.
Concentration of QUATs sanitizer in spray bottle = 200 ppm.

Server Station:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Concentration of QUATs sanitizer in spray bottle = 200 ppm.
Permit to Operate posted.

Operator signature not required due to the COVID-19 Pandemic.