INSPECTION REPORT Health Protection JKWK-BMMTBU

PREMISES NAME Browns Socialhouse McCallum		Tel: (778) 548-7949 Fax:
PREMISES ADDRESS 170 - 1828 McCallum Rd Abbotsford, BC V2S 8A2		INSPECTION DATE March 12, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shanna Olson		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Daily cleaning needed under grills and kitchen floors to address service spills and debris. 2. Old food debris observed under bulk bin racks near panko flour. 3. Walk in freezer observed with build up of ice. Corrective Action(s): For all these items, clean and sanitize as needed. Correction required this week. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Cell phones and staff drinking cups observed stored next to customer utensil and cups station at the server station. These items are contaminated and should be stored in dedicated staff areas away from food products and equipment. Corrective Action(s): Store these items in dedicated staff storage areas. Ensure all staff wash hands after handling personal items such as phones and their personal drinks before service. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap, paper towels and running water. Food protected from contamination with food grade covers and lids. Utensils, condiments and single use items are sanitary. Ice machine and stations are sanitary with dedicated scoops. Staff demonstrated good personal hygiene. 200 ppm quats in sani buckets in use. Dishwasher final rinse at 100 ppm chlorine at the plate. Bar washer at 12.5 ppm iodine. Chemical storage adequate. Temperature monitoring units in use. Critical control points are monitored at grill station for cooking step. Equipment in good working order. Washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location. Holding units: Tomato soup 61.3C, salad station at 4.0C, sandwich station 4.0C avocado, rice cookers at 60C or above, gravy and mash potato unit 74C, beer walk in cooler at 4C creamers, walk in cooler at 3.6C meats (external thermometer is broken), walk in freezer at -19.6C berries, bar cooler at 3.4C egg whites.