Brown Bridge Pub
265 Vermilion Ave Princeton BC V0X 1W0 · Restaurant - Food Service
11 inspections
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): At the time of inspection, light was observed seeping in through the back door of facility. Ensure that weather strips are installed to prevent entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Bleach concentration sani-spray observed above 200 ppm. Ensure bleach sani-spray concentration is betwenn 100ppm - 200ppm. [2] Low temp chemical mechanical dishwasher without appropriate sani-concentration. Observed 0ppm. Operator contacted service provider regarding issue. Operator informed the service provider will arrive onsite, January 27, 2026. In the meantime, the operator will use the dishwasher for "Washing" and the 2-compartment sink for "Rinsing" and "Sanitizing." The operator will use bleach to sanitize the cooking utensils. Single use cutlery and articles will be used to serve customers.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Cooking utensil deformed/damaged. Voluntarily discarded. **Corrected During Inspection. [2] Build up of food debris and grime along sides of cooking units and fryers. [3] Build up of food debris and miscellaneous items underneath cooking units. [4] Build up of dust and grime on ceiling above cooking units.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, FOODSAFE certificates were not available on site. Ensure that certificates are on site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Tongs submerged in salad. [2] Plastic scoops without handle submerged in spices. [3] Food products not covered or sealed inside walk in cooler. [4] Carrots stored on the floor of walk in cooler.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips expired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Build up of grime and food debris along sides of fryer. [2] Build up of oil drippings above vent hood. [3] Pipe leaking near mechanical dishwasher. [4] Freezer vent fans with build up of dust. [5] Build up of grime, gunk, and food debris underneath cooking units.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE Certificate was not present on site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - cooler behind bar at 10C and holding perishable foods (e.g., milk); please store perishable foods in a 4C or colder unit until cooler can hold 4C or colder reliably
- F1.7 Are foods protected from contamination?
- Observation(s): - please protect ice being served at bar by having a separate insert of ice in ice well and keep scoop in that dedicated insert; rotate with clean insert to replenish ice
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - back door sweep needs repair/replacing again
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - back ice machine scoop is hanging on wall and has worn through the drywall paint and paper; please store scoop in a more protective manner and repair wall - please clean walk-in evaporator fan units
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please repair wall where ice machine scoop has worn through to gyprock - please paint dry storage rack with three coats of gloss paint to a cleanable non-absorbent finish or similar
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - significant leakage from roof is swelling ceiling panels in walk-in cooler and t-bar ceiling - scheduled for repair - tile in kitchen has been repaired
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure updated food safety plan is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure updated sanitation plan is readily available for review
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - backdoor needs pest-proofing
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - general premises cleaning and sanitizing needed - notably the walk-in cooler, reach-in coolers, ice machine
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - drink line conduit needs cleaning out of water that is sitting in it from last water leak from bar glass washer; please ensure you fully disinfect the conduit
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - all containers with direct food contact must be made of food-grade materials - containers already on order
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - bar paper towel dispenser broken - replacement on order
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - tile by deep fryer still need repair/replacement
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure all food handers and manager has FoodSafe certification
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - front bar glass washer needs to be at 25 ppm iodine - please ensure bar drink gun holders are cleaned and sanitized regularly/daily - walk-in cooler and freezer needs cleaning and sanitizing throughout (both sides), including fan units and racks - kitchen needs deep cleaning under/behind equipment and shelving
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - fryer replaced and tile still to be repaired - please ensure all containers with direct contact with food are made from food-grade materials - please install rodent-proofing door sweep in all doors, esp. kitchen exit door
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - kitchen paper towel dispenser needs spring on lever and front service paper towel dispenser needs to be stocked - recommend installing paper towel dispenser on service side of bar
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - Improper thawing was observed at the time of the inspection. Multiple bins of wings being thawed at room temperature. Please come up with a plan to thaw your products appropriately. Thawing must be done in the walk in cooler or under cold running water.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher had no sanitizer at the time of the inspection but was corrected before the end of the inspection. please check your sanitizer levels in both of your dishwashers.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - Grease/ moisture is getting into floors under fryer. this is slowly causing the floor to rot. Please come up with a long term plan to address this situation.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please up date your food safety plan to include your temperature control methods (thawing, storing, cooking.)
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Ensure all coolers are equipped with thermometers. A daily temperature log must be kept for all coolers/hot holding.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer jug is out of solution for low temperature dishwasher. Manager to replace jug immediately. Test strips should be available on-site to test solution every time a new jug is replaced and weekly to ensure it is functioning properly. No sanitizer solution currently present for wiping food contact surfaces. A spray bottle with bleach/water, which is clearly labelled "sanitizer" should be available near the prep area. Staff need to be instructed to use clean cloths and sanitizer to wipe food contact surfaces. Dirty cloths sitting on the counter should not be used for wiping food contact surfaces.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bowl of flour in back room was discarded - contaminated with raw chicken wings.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Install a tight-fitting screen door in the back. Remove clutter from electrical room and clean floors and shelves. Install a screen on ventilation. Thorough cleaning required behind dishwashing area.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel available at handwashing sink.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are accurate thermometers available to monitor temperatures?
- Observation(s): Thermometer not present in line cooler. Corrected during inspection.
- Are accurate thermometers available to monitor temperatures?