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Browns Socialhouse - Fort St John

9719 100 street, Fort St. John, V1J 3X9 · Restaurant

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Small grime/bio-film was obsrved in the ice machine, which if dislodged can lead to contamination of ice; a ready to eat food.
      • Corrective Action: Operator instructed to immediately clean and carefully remove the grime/bio-film, this was corrected during inspection. Operator to add the regular cleaning of the ice machine in the sanitation plan, to ensure proper cleaning and monitoring.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications) The operator immediately ordered unscented bleach, instructed how to mix 100 ppm and immediately put into use for sanitizing of food contact surfaces and to keep the wiping cloth. Operator will ensure that Ecolab comes in within 3 days to check and fix any cause leading to failure of sanitizer dispensing. Pending the time the sanitizer connection is fixed, 100 ppm bleach should be continually used as the alternative to the QUATs.
  3. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: The inside of the ice machine had some dirt residue on the top. (Public Health Sigificance) - Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness.
      • Corrective Action: Clean and sanitize the inside of the ice machine.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A scoops was left in the flour for ongoing use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Dispenser not pumping QUAT sanitizer at 200 ppm. No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator manually prepared QUAT solution in the spray bottles. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Have QUAT dispenser repaired by technician to ensure QUAT sanitizer is dispensed at 200 ppm at all times.
  4. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chicken and Tuna in the cooling trays were found to have an internal temperature of 7.3°C and were being held there since 7 am. Also, milk in the bar cooler was being held at 7°C for more than two hours. (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: Kitchen staff threw out the chicken and tuna upon request. Monitor and adjust the temperatures or have serviced, as required. Operator discarded the milk upon request. Do not store potentially hazardous food in the bar cooler unless it is able to hold a temperature of 4°C or less.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are left in product for ongoing use inside the ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The inside of the ice machine had some dirt residue on the top. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Clean and sanitize the ice machine in manner that does not harbour dirt or grime
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles and the QUATS sanitizer dispenser was not dispensing the solution at 200 ppm. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator manually prepared a QUATS solution to be used in the spray bottles. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Also, have ECOLAB technicians conduct an investigation regarding the QUATS dispenser.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is dirt and grease/grime build up under the dishwasher and under the commercial stoves. Public Health Significance - Grease buildup in food preparation areas can lead to pest infestation and contamination.
      • Corrective Action: Floors and hard to reach areas should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
  5. Routine Inspection

    5 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed boxes of food stored directly on the floor of walk-in freezer. This is a repeat violation. Observed employee chewing gum in the kitchen. Observed employees travel mug and cellphone on kitchen table. This could lead to contamination of food and food contact surfaces.
      • Corrective Action: Ensure that food and food contact packaging are stored atleast six inches off the floor. This facilitates cleaning, monitoring pest activity and prevention of potential contamination. Ensure that all employees do not chew gum and or eat any other food at the food prep area. Ensure that all personal items are stored at a designated area.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed no corrective action taken and documented for incorrect cooling temperatures. Hot potentially hazardous food must be cooled to 70 degrees Fahrenheit or lower within two hours and to 40 degrees Fahrenheit or lower in the next four hours.
      • Corrective Action: Ensure that corrective actions are taken and documented when incorrect cooling temperatures are observed. One corrective action when a potentially hazardous food did not cool to 70 degrees Fahrenheit or lower within two hours is reheating to 165 degrees Fahrenheit and starting the cooling process once again.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed heavy debris/dust build-up under glassware machine at the Bar. This could attract pests.
      • Corrective Action: Ensure that surfaces under hard to reach areas are properly cleaned to minimize pest attraction.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Observed spray bottles of chemicals without label. Incorrectly labelled chemicals could be used for a purpose that they are not intended for.
      • Corrective Action: Ensure that all chemicals are properly labelled by their common name to identify their contents.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty in the kitchen had a food safety training certificate.
      • Corrective Action: Ensure that atleast one staff on duty has a valid food safety training certificate. Employees could attend food safety training on-line at FOODSAFE