Fraser Health Authority



INSPECTION REPORT
Health Protection
NTSD-APUQGG
PREMISES NAME
Browns Socialhouse Semiahmoo		Tel: (604) 385-0706
Fax: (604) 385-0708
PREMISES ADDRESS
1 - 1601 152nd St
Surrey, BC V4A 4N3		INSPECTION DATE
August 2, 2017		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Kyle Anderson		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Kitchen:
Prep. table at 3.2 C;
Prep. table at 2.6 C;
Pull out drawers at 2.4 C;
Walk in cooler at 3.7 C. Foodis stored safely at the time of inspection (covered, date dotted, stored off the floor, and properly organized and separated).
Note: Water is dripping from the fan.
Liquor/beer cooler at 4.0 C;
Walk in freezer at -18.9 C;
Note: Ice accumulation around the fan and back wall;
Grill side freezer - satisfactory;
Thermometers for the cold units - available;
Hot holding table above 76.0 C;
Utensils at prep stations stored in ice water;
Ventilation hood - clean;
Note:Deli slicer - food debris in a hard to reach area;
Vegetable slicers in sanitary condition.
Ice machine - satisfactory;
Ice- scoop stored safely at time of inspection.
Low temperature dishwasher at 100 ppm /chlorine in rinse residual/.

Bar:
Low temperature dishwasher at 50 ppm;
Under-counter cooler at 4.0 C;

General:
Hand sinks are stocked with warm running water, liquid hand soap, and single use paper towels
Quats sanitizer available in labelled buckets with wiping cloths and labelled spray bottles at 200 ppm. Quats from dispenser tested at 200 ppm.
Food is stored safely at time of inspection. Scoops are stored outside of product.
Cleaning chemicals labelled and stored safely in cabinet away from food.
Staff washrooms in sanitary condition.
Cooling and holding temperature logs available and up to date.
No evidence of pest activity at time of inspection.
Dry storage - organized;

Note: Kitchen prep. cooler - damaged door seal (top part) & food debris;