INSPECTION REPORT Health Protection SDHI-CLTW49

PREMISES NAME Browns Socialhouse (Grandview)		Tel: (604) 385-4555 Fax:
PREMISES ADDRESS 105 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE December 5, 2022	TIME SPENT 1 hour
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: 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

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in coolers (X2) at or below 4'C - Preparation sandwich coolers and bar coolers at or below 4'C - All freezers at or below -19'C - Thermometers available in cold-holding units - Temperature logs are maintained - good! 2. Sanitation: - General sanitation of premise is good during inspection - Hand washing stations in kitchen, bar, public washrooms and staff washrooms are observed unobstructed and 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 - Chemical dishwasher in bar measured at 100 ppm chlorine concentration with test strip - QUATs sanitizer pails (X5) measured at 200 ppm QUATs concentration with test strip - Meat slicer and ice machine observed in good sanitary condtion - No signs of pests during time of inspection - Professional pest control company is contracted - Sanitation log is maintained - good! 3. Storage: - All food stored at least 6 inches off the floor - All food observed stored covered - Dry ingredients observed stored in pest proof containers with scoop handles not in contact with the food - Raw meat observed stored away from ready-to-eat foods - First-in-first-out method is in use (time stamp labels available on food containers) - Equipment and single-use disposable dishes observed stored in a sanitary manner - Chemicals are stored away from food 4. Personnel/Administration: - Staff observed wearing clean uniforms and hair nets - FOODSAFE Level 1 trained staff is available on site - Personal belongings are stored away from food preparation areas - Permit posted in a conspicuous location on site Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.