INSPECTION REPORT Health Protection 250180

PREMISES NAME Browns Socialhouse (Grandview)		Tel: (604) 385-4555 Fax:
PREMISES ADDRESS 105 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE August 31, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kyle Anderson		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized. Observation: Two dirty knives were found in the knife rack. Correction: The knives were moved to the dishwashing area at the time of inspection. Ensure knives and utensils are washed and sanitized before being replaced in the racks. Re-wash the knife rack, also. Rationale: Dirty knives can cross-contaminate the clean knife rack which can then contaminate all knives. Contaminated utensils can contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Conditions observed that may allow entrance/harbouring/breeding of pests. Observation: The back door of the facility was left open. Operator informed that they had just received a delivery. Correction: The back door was closed at the time of inspection. Ensure the back door is kept shut to prevent entry of pests. Rationale: Open doors allow easy access for pests to enter the facility. Corrective Action(s):

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

Comments

Comments Routine inspection of the food premises conducted. The facility is in excellent sanitary condition. Temperatures Main walk-in cooler: 2C Walk-in freezer: -20C Cookline drawer coolers #1: 1C top: 4C Cookline drawer coolers #2: 1C top: 3C Bar walk-in cooler: 1C (also holding onions, fruits, pickles) Bar coolers: <4C Reach in freezer: -18C Hot holding (sauce): 78C Hot holding (rice): 65C All cooling units have accurate thermometers. Sanitation All handsinks are adequately equipped with hot/cold running water, liquid soap, and paper towels. Low-temperature dishwasher achieved 50ppm chlorine residual at the dish surface after the final rinse cycle. Glasswasher achieved 50ppm chlorine residual at the glass surface after the final rinse cycle. Sanitizer spray bottles and pails (6) had 200ppm QUATS. the dispenser dispensed 200ppm QUATS Vegetable cutters in good sanitary condition. Deli slicer clean Stff washrooms in good sanitary condition. Overall sanitation very good - handles, cooler seals, floors, walls, hard-to-reach areas in good sanitary condition. Ventilation hood clean and serviced regularly. Storage Chemical storage separated from food and food preparation areas. Janitorial equipment also separated. Pest proof containers in use. Scoops stored on stands - in good sanitary condition. First-in-first-out principle in effect. All items are dated in coolers. All items are covered with lids or plastic wrap inside coolers. Scoops and utensils stored in ice-water - replaced every 2 hours. Food stored at least 6: off the floor. Stainless steel racks in use. Randomly selected food items were well within their best before dates. Practices/Personnel Proper cooling techniques were noted. Potato fries and chicken was noted to be cooling in trays in walk-in cooler (<4C). Temperatures are checked for burger patties using a probe thermometer. Logs up to date. Staff practices good personal hygiene. Handwashing was observed at multiple occasions. Staff area is separated from kitchen area. Hair restraints in use. Pest control No signs of pest activity were noted. Facility is maintained by a professional pest control company. Administration FoodSafe level 1 staff is present on site. Valid until May 5, 2024. Temperature and sanitation logs up to date. Permit is posted. Structural Lights have shatterproof coverings. Garbage disposal is well managed and outside the facility. Food contact surfaces are made of impervious, easy-to-clean materials. COVID Safety Hand sanitizers are available. Serving staff is required to wear masks. Customers are seated at least 2m apart by the staff. Plan is available on site. Occupancy is posted.