Browns Socialhouse Harvey
100-1544 Harvey Ave Kelowna BC V1Y 6G2 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F1.1 Are proper cooking procedures followed?
- Observation(s): As reviewed while onsite, the last record for cooking and cooling of advance prepared whole muscle beef roast showed that the roast did not reach the final cook temperature of 127deg.F as specified in the Brown’s Social House food safety plan (FSP) (ie. once 110F is reached, remove from oven and transfer to resting rack in a hotel pan, insert stem thermometer into the thickets part of the muscle until the roast reaches a temperature of 127deg.F), nor was it held at the dwell time as specified in the FSP prior to cooling (ie. once the roast reaches a temperature of 127deg.F, start your timer and ensure that 127deg.F is held for a minimum of 60minutes). As discussed, at the time of next roast beef preparation, please follow-up on the efficacy of the roast beef cooking/dwell time as outlined in the Brown’s Social House FSP. Where the specified cook temperature, dwell time cannot be met under current procedures, please revise practices to ensure that the final cook temperature-dwell time is being met in accordance with the Brown's Social House FSP.
- F1.1 Are proper cooking procedures followed?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw beef stored above prepared gravy in the walk-in cooler.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the ice wand stored in a container shared with raw tuna. Although covered with plastic wrap, the ice wand should be stored in its own separate container to prevent the risk of cross-contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the handwashing sink behind the bar to be obstructed by a garbage can.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Equipment that is used for food preparation were being stored on lower shelves that were soiled with dust and food debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): The final cook temperature for a whole muscle beef roast was observed at 110deg.F on temperature monitoring logs, as specified within the corporate food safety plan for this menu item. Further, the Brown's Social House corporate food safety plan did not appear to specify a minimum holding time at 110deg.F. It is therefore not clear whether this specified temperature follows a known standard for advanced prepared whole muscle roast beef. In addition, a specified reheating temperature also does not appear to be identified in the corporate food safety plan at the time of order (ie. beef dip sandwich), which is generally an accepted practice, as long as the initial cook temperature/time for the whole muscle beef meets an acceptable standard in conjunction with proper cooling.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pre-cooked bacon was observed in storage along the main grill line for a prolonged period and not being maintained at ≤4deg.C or ≥60deg.C. The Brown's Social House Food safety plan does not reference this storage practice for pre-cooked bacon.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The above noted rare cooked roast was observed being cooled uncovered as a large whole muscle roast - cooling logs indicated that the cooling standard was not met over 6 hours of cooling (ie 50deg.C following the end of the 6hour cooling standard). No corrective actions were noted and no portioning of the meat was observed to enhance cooling.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed an insert container of hot sauce stored along the grill line beside a container of sanitizer - contamination of hot sauce with sanitizer solution could easily occur when a cleaning cloth is used. An ice wand was observed being stored directly on a shelf in the walk-in freezer. Ice wands are placed directly into food and should be stored in a manner that maintains proper sanitation of the ice wand.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Large portion of sauce observed cooling with lid on-top, inside walk-in cooler.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some PHF items inside the prep table refrigerator measured as high as 10-16deg.C.
- F1.3 - Are proper cooling procedures followed?