Craig Richard Lust Craig Lust, Craig Richard Lust, Browns Social House, Browns Pub, Craig R. Lust, 0791964 B.C. Ltd. , 0791964 B.C. Ltd. dba Browns Social House Browns Social House - Food Establishment Inspection Detail - Primary Operator: Craig Lust Primary Owner: 0791964 B.C. Ltd. Richmond, British Columbia

Inspection Details
Inspection Date:     16-Sep-2010
Inspector:     
Follow-up Required:     False
Reason for Inspection:     Routine
Action Taken:     Information Exchanged, Verbal Directive, Written Directive
Referrals:     
General Comments:     
Closing Comments:     All of the above must be corrected on or before September 20, 2010. A follow up inspection will occur at that time or thereafter to ensure compliance. *A copy of this report is emailed to tshelly@brownssocialhouse.com.
Inspection Information
Observations     # of New Observations     # of Resolved Observations
In Compliance - Food

Food Safety Plan has been implemented and is in use.

Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F).

Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F).

Handwashing facilities are satisfactory.

Food storage practices appear to be satisfactory.

No pests observed at time of inspection.

Maintenance of premises is satisfactory.

Washrooms are clean and well-supplied.

Thermometers are provided in every cooling unit containing perishable food.
    0    0
Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)

The walk-in freezer is to maintain frozen foods at -18C or less. Advised the Manager to check the products to see if any foods have thawed. If foods have thawed, they must be kept in the cooler and used, and not refrozen. Have this walk-in freezer serviced to maintain -18C or less.

The walk in freezer was observed to be operating at 0-2C. The Manager stated that the temperature of this cooler quickly rises when the door is opened and that a large shipment was just received.
    1    0
Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)

Top portion of the prep cooler (where foods are placed in inserts) across from the kitchen grills was found to hold foods between 1C and 8C. Chicken wontons were measured at 19C, and an insert of ham was measured at 15C. Both were ordered discarded.

All potentially hazardous foods must be stored at 4C or less at all times to prevent the growth of bacteria. Instructed the staff to put covers on food and if temperatures do not reach 4C or less within the next 30 minutes, all potentially hazardous foods must be transferred into an operational cooler or placed on ice.
    1    0
Improper Cleaning, Sanitizing of Equipment and Utensils

The bar glasswasher was found to produce 0ppm chlorine at the plate level during the final rinse. This same issue has been found in a past inspection on August 19, 2009. The bar glasswasher must be checked daily using chlorine test strips to ensure a minimum of 50ppm chlorine is produced at the plate level during the final rinse. Dishwasher technician serviced the machine during the inspection and at least 50ppm chlorine was measured at the dish level during the final rinse by the end of inspection. Ensure you log daily glasswasher checks as part of your Food Safety Plan.
    1    1
Improper Cleaning, Sanitizing of Equipment and Utensils

Low temperature dishwasher found to produce 0ppm chlorine at the dish level during the final rinse. It was found that the sanitizer bucket was replaced that morning and the sanitizing line had not been primed. After the line was primed, at least 50ppm chlorine was produced at the dish level during the final rinse. Instructed the Manager to ensure staff check the dishwasher daily using chlorine test strips and record checks as part of the Food Safety Plan. Dishwasher must also be checked after sanitizing bucket is replaced.
    1    1
Food Not Protected - General

Ensure the ice scoop is kept stored in a container outside of the ice to prevent contamination of ice from the handle. Corrected immediately.

Ice scoop was observed storing directly in the ice at the front bar area.
    1    1
Improper Sanitary Facilities

Ensure this sink is kept free of obstruction at all times to allow handwashing to occur.

Spray bottles of sanitizer were storing in the front bar handsink.
    1    0
Other - Misc

Fetal alcohol warning signage is still missing in the public washrooms. As per City of Richmond Public Health Protection Bylaw No.6989, fetal alcohol warning signage must be posted in each public washroom. Signage was provided to the Manager at time of inspection.
    1       0

Source:
http://www.foodinspectionweb.vcha.ca/Inspection/Show/10c77394-57c7-4c07-a3f6-8e5154e57de9