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Browns Social House

101-3167 Massey Drive, Prince George, V2N 2S9 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Cheese, chopped vegetables & sauces were measured to be at 14°C,8°C & 10°C. Bacon was measured to be at 26.9°C. Cooked rice was observed in a container near the open top cooler & had a surface temperature of 24.8°C. Operator mentioned that the food items were stored in the inserts of open top coolers (except for cooked rice and bacon) in that temperature for about 2 hours. Surface temperature of all food items were measured using infrared thermometer. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator moved the bacon to the refrigeration unit at the time of inspection.Operator was asked to move the food items to a refrigeration unit that is able to maintain temperature below 4°C. Ensure to bring the food out in small batches as deemed necessary and not overfill the open top coolers.
  2. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Quats sanitizer found in buckets throughout the facility were measured below a concentration below 200 ppm. This is below the threshold required for adequate sanitizer concentration.
      • Corrective Action: Ensure the sanitizer used for food contact surfaces reaches 200 - 400 ppm.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pooling of water was observed underneath the dishwasher fixture.
      • Corrective Action: Ensure that the area below the dishwasher fixture is not accumulating or pooling standing water that supports the conditions for the harbourage/breeding of pests.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing stations were observed without paper towel. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure that you hand washing stations are equipped with hot/cold water, paper towel, and liquid soap.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food (curry) were found cooling in large bucket in walk in cooler. The temperature is measured at 49.7°C. Cooked foods must be cooled in an ice bath or in shallow containers less than 10 cm deep. It must cool to 20°C within 2 hours and then refrigerated.
      • Corrective Action: Operator transferred the container with curry to a sink and cooled it with the use of ice bath method. Operator to ensure proper cooling methods are followed.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was not functional. Operator mentioned they were waiting for its repair and in the mean time three compartment sink is being used for cleaning and sanitization of the utensils.
      • Corrective Action: Operator must ensure after cleaning the utensils, they must be sanitized by soaking them in a sanitizer solution for two minutes. Sanitizer level must be checked and maintained at 200 ppm for Quats.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Two handwashing sinks in the facility were seen without paper towels. One hand washing sink in the kitchen area does not have running hot water.
      • Corrective Action: Operator to get the handwashing sink fixed until then a sign must be posted for the employees to use a different handwashing sink located beside the sandwich preparation cooler. Ensure hand washing stations are adequately supplied and maintained; equipped with running warm water, soap and paper towels.