INSPECTION REPORT Health Protection AHEN-BH7T2N

PREMISES NAME Ruben's Restaurant		Tel: (604) 585-6708 Fax: (604) 585-6708
PREMISES ADDRESS 15282 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE October 22, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ruben Sobeng		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wall behind the shelving unit with pots and pans in the dry storage room still has some debris over it. Corrective Action(s): Either clean or re-paint this wall. Recommended: Install washable paneling (e.g. FRP board, stainless steel piece, or washable wall tiles) behind the extra pots and pans that are being hung along this wall. Correct within 2 weeks. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AHEN-BH2T3M of Oct-17-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Several cutting boards stored on the metal shelf unit have visible debris/stains over them and appear to be worn out. Note: Operator was using separate wooden cutting boards during the inspection. Correction: Operator has agreed to replace the cutting boards with new cutting boards. Make sure the new cutting boards are made of smooth, easy to clean, non-absorbent (non-wooden), durable, and non-toxic materials. Remove the older stained cutting boards if they cannot be effectively cleaned and sanitized to maintain in a clean condition; Correct by October 19, 2019.

Comments

Follow up inspection: -Operator had repainted the wall behind the 3-compartment sink and wall near the table. -Operator removed the stained cutting boards and purchased four new washable and non-wooden colour-coded cutting boards: green for vegetables, red for raw meat, blue for uncooked fish, and white for cooked food. -Tacks were removed from the walls of the food and equipment storage areas. -100 ppm chlorine sanitizer was available in the bucket with wiping cloths near the food prep. area. -Potentially hazardous food was being hot-held on the oven and in the hot-holding case at the time of inspection. -Brooms and mops were removed from the dry storage room to separate them from equipment being stored in this room and were moved upstairs and near the stairwell. Thank you!