INSPECTION REPORT Health Protection JPAK-CFMQLW

PREMISES NAME Ruben's Restaurant		Tel: (604) 585-6708 Fax:
PREMISES ADDRESS 15282 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE June 22, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ruben Sobeng		NEXT INSPECTION DATE June 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed several PHFs at room temperature: 1. Bowls of beef, pork, chicken drum sticks, fish; measured the temperature with IR and probe thermometer; detected 8-10 C. When inquired, operator is planning to cook all of them within 30 mins. Confirmed the details of an order the operator has to prepare for by 11AM and 1 PM. Inspection took place at 11 AM. 2. Boxes of pork hocks and pig ears. Box indicated 'Keep Frozen.' 1 of 3 boxes of pork hocks were still frozen. Other two boxes were measured with probe thermometer at >11 C. Pork ears measured at 11-12 C. Corrective Action(s): Required the operator to perform the following: 1. Transfer all meats/fish into a working cooler, store them at 4 C or lower until those items are need for cooking. All items cold potentially hazardous foods must be stored at 4 C or lower at all times if not in use. Ensure to provide adequate covers for all food items before putting them into a cooler. Operator transferred all unused food items into a working cooler at the time of inspection 2. Operator must discard the box of pig ears and 2 boxes of pork hocks above 4 C. All cold PHFs must be stored at 4 C or lower at all times. Operator discarded the items indicated at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed operator manually washing dishes at three compartment sink. Operator used soap and warm water to wash then rinsed. However, no sanitizing step took place. When inquired, operator indicated that the bowl she was washing is for the same type of meat. All utensils and food contact surfaces, regardless of their usage, must be go through a sanitizing step when being washed. Corrective Action(s): Required operator to fill up the third compartment sink with bleach sanitizer. Ensure to sanitize for 30 seconds. Operator filled up the sink with bleach sanitizer, re-washed the bowls and put them into the sanitizer solution at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Food items were stored on the floor; frozen foods, bags of potatoes, bags of rice. Corrective Action(s): Required operator to have all items stored 6 inches off the floor. Date to be corrected by: June 24 2022 Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed three boxes of pork hocks and a box of pig ears at room temperature. The boxes indicated 'Keep Frozen' When inquired, operator indicated that he left these boxes out at room temperature to thaw since last night. 2 of 3 boxes of pork hocks were at 11 C. Pig ears were also at 11 C. Corrective Action(s): Required operator to discard all items above 4 C; which were two boxes of pork hocks and the pig ears. One box of pork hocks were still frozen. Operator must thaw frozen foods properly, in a cooler at 4 C or lower. Operator discarded the indicated items at the time of inspection. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Observed rodent droppings in the corner of small storage space in the hallway. Noted rodent droppings along the wall behind cooler/freezers in the hallway. Pest management company visits monthly; reviewed report from June 3rd, 2022. No activities found as per Abell Pest Management. Corrective Action(s): Required operator to remove, clean and sanitize the area. Ensure to wet them with bleach solution when removing to prevent aerosolization. Regular cleaning is required for sanitation and monitoring purposes. Date to be corrected by: June 24 2022 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Observed duct tape and card board being used for food contact surfaces. Duct tape and cardboard is not of suitable material for food contact surfaces as they cannot be cleaned and/or sanitized properly. 2. Cleaning/sanitizing cloth used in the kitchen is damaged and old. Corrective Action(s): Required to remove duct tape and cardboard. Ensure to provide a material that is durable, easy to clean and impervious to water. Ensure to replace the cleaning cloth. If they are damaged and old, they must be replaced. Date to be corrected by: June 24 2022 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed light bulbs are not protected with light covers. All lights must be shatter proof or have covers to prevent physical contamination in case they shatter Corrective Action(s): Required operator to provide covers for all lights in the premises to prevent possbile shattering and contamination. Date to be corrected by: July 10 2022 Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Overall sanitation is okay; cluttering was observed but no accumulation of food debris and grease. Attention is needed in the dry storage for cleaning purposes. Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach sanitizer available in the kitchen and front service area; detected 200 ppm of residual chlorine Three compartment sink used for manual ware washing; dishwasher is not in use anymore as they changed the service to take-out only. No objections; most large items they use do not fit in the dishwasher. All coolers at 4 C or lower; all freezers at -18 C or lower Hot holding units at 60 C or higher **Observed four pots of soup on the storage shelves, all soups were made before the inspection, measured all of them at >>80 C. When inquired, operator indicated that due to pre-made orders, he had to put them aside to use the stove. Once the orders are done, those soups will be transferred onto the stove again for hot holding. The orders would be completed within an hour of discussion.**