INSPECTION REPORT Health Protection 255450

PREMISES NAME Browns Socialhouse - Coquitlam		Tel: (604) 474-3255 Fax: (604) 474-2796
PREMISES ADDRESS 120 - 2950 Glen Dr Coquitlam, BC V3B 0J1		INSPECTION DATE May 17, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Michael Ratz		NEXT INSPECTION DATE 12 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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer solution spray bottles (2) at the back kitchen prep area tested at 100 ppm Quats. It is not at an adequate concentration to achieve a 5-log reduction of illness causing mirobes. Quats sanitizer solution need to be at 200 ppm to effectively sanitize food contact surfaces, and should not be too high in concentration to create potential chemical contamination. Asked staff member to show how and where they prepared the sanitizer solution, and staff led to the dispensing area. Tested sanitizer at the dispenser and it showed a concentration of 200 ppm. Staff refilled the 2 sanitizer bottles with new solution from the dispenser, and retested the sanitizer solution, it achieved a concentration of 200 ppm. 2. Low-temp glasswasher that uses chlorine as its sanitizer had no residual observed on chlorine test strip (0 ppm) at plate level after final rinse. The sanitizer container appeared to have adequate level of solution inside, and the tube was well connected from the sanitizer container to the glasswasher. Manager of the facility was called to fix the machine. It was fixed during inspection, and later tested again, and was measured at 50 ppm chlorine residual with test strip at plate level after final rinse. Corrective actions: 1. Re-sanitize the food contact surfaces at the back kitchen prep area with new sanitizer solution (200 ppm Quats). Ensure when filling sanitizer at the dispenser, first run the dispenser for 5-10 seconds so that the dispenser is properly primed to release sanitizer at the correct concentration. Use test strip to measure sanitizer solution in the spray bottle on a regular basis to ensure it is at an adequate concentration (200 ppm for Quats sanitizer), and change solution as needed. 2. Re-wash and sanitize all the utensils and glasswares at the bar so to ensure that they are properly sanitized in order to adequately reduce microbial level to prevent potential food borne illnesses. Ensure that the dishwasher/glasswasher is properly primed before each use. Monitor and record sanitizer concentration regularly to ensure the machine is achieving the effective results. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General comments: - Hand washing stations at kitchen area and at the bar were not obstructed. Both adequately equipped with hot and cold running water, liquid soap, and single use paper towel. - Walkin cooler temperature @ 3 degrees Celsius. Thermometer available. Raw proteins/foods stored below ready to eat (RTE) foods. Foods stored in food grade containers, covered and labeled. FIFO followed and all foods stored on racks and at least 6 in (15 cm) above ground. Sanitation inside walkin cooler was good. - Walkin freezer temperature @ -23 degrees Celsius, foods were covered, stored at least 6 in above floor. - chest freezer at back kitchen prep area temped @ -20 degrees Celsius. - Prep cooler/line cooler at front cooking line had a temperature of 2.9 degrees Celsius in the inserts, and 3 degrees Celsius inside the drawers at the bottom. - Bar cooler temperature was at 3 degrees Celsius. - Hot holding for gravy was temperatured at 63 degrees Celsius. Rice in warmer was temperatured at 70.9 degrees Celsius - Ice machine kept at good sanitary condition. Ice scoop stored in a clean bucket beside ice machine. Ice machine is cleaned every month. - Knife holder and meat slicer kept in sanitary condition. Meat slicer is disassembled after each use to be cleaned and sanitized. - utensils used at cooking line stored either in hot water bath or ice water bath. Both baths water changed every 4 hours. - sushi rice stored at room temperature tested at 4.0 pH, discarded at the end of the day if not used up. - Facility is well maintained, floor kept at sanitary condition (both kitchen and bar area). Cleaning schedule well maintained. - Exhaust canopy kept in sanitary condition, no grease build ups observed. - Low temp dishwasher at kitchen area had a chlorine residual of 50 ppm at plate level after final rinse. Pressure gauge in good working order. 2 compartment sink had sink stoppers. - Sanitizer solution in pail at cooking line measured at 200 ppm Quats, wiping cloths stored in solution, solution is changed every 2 hours. Sanitizer spray bottle at bar area tested at 200 ppm Quats, and at front service area. - Temperature log maintained. - Dry storage area well maintained, dry goods stored in food grade bins, covered, and above ground. - No pest activity observed during inspection, facility have a contract with Erolab pest control that service 1/month. Fly trap available at back of food prep area. - Foodsafe level 1 certified employee onsite, permit posted at front entrance.