INSPECTION REPORT Health Protection ABRR-BLPUY8

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 February 11, 2020	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris is observed in the walk-in cooler below the shelving units - Exhaust canopy has some grease accumulation - Dirt and food debris accumulation is observed below the cook line Corrective Action(s): - Remove any food (lemons and lime) from below the shelving units and clean the floor on regular basis inside walk-incooler - Exhaust canopy is due for full deep clean in March. Ensure that the baffles are removed and cleaned in the dish washer on regular basis - Clean any dirt and maintain sanitary conditions below cookline Violation Score: 9

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

Comments

All handsinks are supplied with hot and cold running water, soap and paper towel. - Walk-in cooler, bar cooler and undercounter storage coolers with inserts are maintained at temperatures less than 4C. - Walk-in freezer is -18C. - Hot holding units for soups, gravy and rice are greater than 60C - Sanitizer solution in spray bottles and all buckets are 200ppm quats - Low temperature dishwasher dispensed 50ppm chlorine solution during final rinse at the dishsurface - No evidence of pest activity noted at the time of inspection - Glass washer is measured at 50ppm chlorine solution during final rinse - Adequate temperature logs are maintained - All equipment is maintained in clean and sanitary conditions - Food storage practices are satisfactory. All food items are labelled and date stamped - Foodsafe certification is verified - General sanitation is satisfactory