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Browns Socialhouse - Coquitlam

120 - 2950 Glen Dr, Coquitlam · Restaurant

10 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer is finished at glass washer - it is on order for today
      • Corrective Action(s): - Ensure to wash glasses using dishwasher in kitchen till supply is provided
      • -Ensure to test the concentration prior to use
      • - Send a report via email re: correction
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in glass washer- sanitizer bottle was almost empty
      • Corrective Action(s): -Ensure to check sanitizer level and change it once the solution is <1/3 - check the sanitizer level with test strip daily to ensure enough sanitizer is injected
      • - It is done at time of visit.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen floor and storage room is in bad condition
      • Corrective Action(s): Repair/replace to aid for cleaning .
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bar washer has 0ppm chlorine
      • Corrective Action(s): Please repair immediately and monitor daily
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation poor throughout facility, under and in equipment, along grill area, dishwashing area, walk in coolers
      • Corrective Action(s): Clean and sanitize entire premise including bar.
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 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):
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions