INSPECTION REPORT Health Protection JELR-CUZUR4

PREMISES NAME Britannia Brewing Ladner		Tel: (604) 273-9379 Fax:
PREMISES ADDRESS 4821 Delta St Delta, BC V4K 2T7		INSPECTION DATE August 24, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vince Morlet		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 No
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): Quats sanitizing solution in bucket used to store wiping cloths is at 50ppm and is being dispensed from larger container at 50ppm. Reviewed procedures. Quats tablet container shows 200 ppm is required. Corrective Action(s): If using quats sanitizer, use 200ppm quats (or as per label) and use test strips to measure concentration. Chlorine or quats can be used. During inspection chlorine sanitizer (100-200ppm or 1 tsp domestic bleach in 1 liter of water) was provided for sanitizing wiping cloths. Spray bottle to be re-labelled and replaced with chlorine sanitizer. Poster with 4 step method provided during inspection (wash, rinse, sanitize, and air dry). Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottles containing chemicals are labelled but not with all required information. One quats bottle is labelled "quats" but no other information provided such as dilution and precautions required. Corrective Action(s): Label chemical bottles to accurately show contents. Keep safety /dilution instructions on site. Violation Score: 3

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

Comments

Food Safe (or equivalent) - check expiry dates and renew before expiry. Food Safety Plan - update and provide to Fraser Health if adding menu items. Coolers at 4C/40F or colder. Freezers - good. Temperature records kept up-to-date. Hot holding - soup >140F. No menu items with raw eggs. Sous Vide - review guideline as discussed. Verify and record temperatures. No raw oysters. Mussel tags kept for at least 90 days. Food storage - raw food separate. Hand washing stations are equipped with liquid soap, paper towels, hot/cold water (bar, kitchen, staff washroom). Non-latex gloves also available. Quats sanitizer - see above. Meat slicer appears clean today (not in use). Reviewed cleaning of ice machine. Commercial dishwasher - wash water ok; final hot water sanitizing rinse provided (>180F at final rinse water gauge; >160F measured inside of machine). Glassware washer has a chlorine final sanitizing rinse - good. Cleaning and organizing - no concerns. Pest control monitoring is in place. Licenced pest control - checking for fruit flies. No obvious signs of pests in main kitchen/dry storage areas. Inspection occurred with Head Chef and report reviewed with operator. Copy of report to be emailed.