INSPECTION REPORT Health Protection SDHI-CFEVXH

PREMISES NAME Browns Socialhouse (Grandview)		Tel: (604) 385-4555 Fax:
PREMISES ADDRESS 105 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE June 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kyle Anderson		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. QUATS sanitizer pails in back along cooking line and in preparation area (X3) measured at <50ppm QUATS concentration with test strip. Chef replaced the sanitizer pails during time of inspection which measured at 200 ppm QUATS concentration. 2. Chemical dishwasher located at bar measured at 0 ppm chlorine concentration with test strip after multiple cycle runs. Staff replaced the sanitizer stock bottle during inspection and it later measured at 100 ppm chlorine concentration with test strip. Sanitation log is not maintained for the dishwasher. Chlorine test strips are observed available on site. Corrective Action(s): 1. Change QUATs sanitizer pails frequently (as per approved sanitation plan) ensuring sanitizer is at 200 ppm QUATS concentration at all times to effectively food contact surfaces throughout the day. Measure QUATS concentration with available test strips on site. 2. Check chlorine sanitizer strength at least once per day (or as per approved sanitation plan) with available test strips on site ensuring sanitizer is at least 50 ppm chlorine concentration. Ensure all staff is trained to check the dishwasher chlorine concentration and keep a record on site to be checked by the health inspector. Violation Score: 15

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 Observations: 1. Temperatures: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-held foods measured at >60'C - Thermometers available in cold holding units - Temperature logs are maintained 2. Sanitation: - General sanitation of premise is satisfactory during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher in kitchen measured at 100 ppm chlorine concentration with test strip - Chlorine and QUATs test strips are available on site and within expiry - Ice machine observed in excellent sanitary condition - No signs of pests during time of inspection *NOTE: sanitation log is not maintained (dishwasher at front bar and in kitchen are not checked. Ensure all staff is trained to check the dishwasher chemical strength at least once daily (or as per approved sanitation plan). 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Raw meats are observed stored away from ready-to-eat foods - Chemicals are stored away from food - Equipment stored in a sanitary manner - First-in-first-out method implemented. Time stamps are available on prepared food containers 4. Administration: - Health permit posted in conspicuous location - FOODSAFE Level 1 trained staff available on site - Staff observed wearing clean uniforms Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.