INSPECTION REPORT Health Protection TCHN-C5RTZJ

PREMISES NAME Ruby Siam Thai Kitchen		Tel: (604) 372-1177 Fax:
PREMISES ADDRESS 1 - 5723 176th St Surrey, BC V3S 4C9		INSPECTION DATE August 10, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ladda Kayan Karn		NEXT INSPECTION DATE 2 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front display cooler measured to be 9.9°C at time of inspection. Perishable drink products were stored in this unit at time of inspection **Corrected during inspection** perishable items removed voluntarily into the walk-in coole (measured 4.9°C at time of inspection) Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff observed to pick up an object from the floor, discard the object, and rinse her hands in the sink before resuming task. Whenever staff handles a 'dirty' task (e.g. handling case, discarding items, coughing/sneezing, etc) hands must be washed with soap and warm water. If gloves are worn, gloves are to be discarded before handwashing. Corrective Action(s): Educate and train staff in proper hand washing technique. Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bags of food (rice and sugar) observed to be stored directly on floor and next to dishwasher chemicals. This can lead to issues when cleaning, as the floor under the bags cannot be easily reached, and food can become contaminated (from floor cleaner and chemicals stored near it). 2. handle-less scoop observed to be stored in container of rice. Rice can become contaminated when staff accidentally touches the rice when reaching for the scoop, or when scoop falls over into the rice. Scoops should have handles and should be cleaned and sanitized regularly. Corrective Action(s): 1. Store food ~6inches off the floor to allow for ease of cleaning; store foods away from chemicals correct by: immediately 2. Obtain a proper scoop with handles for foods in containers. Similar to scoops for the ice machine, scoop should be stored outside the container, and washed/sanitized regularly. correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display cooler measured 9.9°C at time of inspection. Cooling units must maintain a temperature of 4°C or less. Corrective Action(s): Do not unplug unit. Put an extra thermometer inside to verify temperatures. If unit cannot hold temperatures of 4°C or less, contact refrigeration technician to service unit. Correct by: immediately Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Various items observed in dry storage area that are unnecessary for business operation: - rollerblades, helmet, lawnchairs Corrective Action(s): Remove these items from food storage area. Correct by: immediately. Violation Score: 1

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

Code 301 noted on Routine inspection # TCHN-BYBVKD of Feb-17-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Cutting board(s) deeply scored and cannot be properly cleaned and sanitized; stored above 3 compartment sink Correction: Please replace or resurface cutting boards immediately. Code 302 noted on Follow-Up inspection # TCHN-C3NL7B of Jun-04-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: **Repeat Infraction** Bleach sanitizer in spray bottle located by dishwashing area found to be > 200ppm. Bleached out test strip. Correction: 1. Empty bleach from kitchen spray bottle, or label appropriately so staff will not use on food contact surface. 2. Have bleach sanitizer (100-200ppm) available for kitchen use. Correct by: Immediately

Comments

Routine inspection conducted. Temperatures: Walk-in cooler: 4.9°C 2 door freezer: -15.0°C prep cooler: 5.8°C ensure lid is closed when not in use rice cooker: 66.6°C Sanitation Handsink equipped with hot/cold running water, liquid soap and paper towels Mechanical dishwasher reached 50ppm Chlorine residual at plate surface, unit reached 56.4°C during rinse cycle Sanitizer solution in spray bottles measured 100ppm Chlorine (1 in kitchen, 1 at front counter) General Overall sanitation of facility acceptable No pest activity observe during inspection