INSPECTION REPORT Health Protection AHEN-C3ZTMF

PREMISES NAME Ruben's Restaurant		Tel: (604) 585-6708 Fax:
PREMISES ADDRESS 15282 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE June 15, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ruben Sobeng		NEXT INSPECTION DATE June 16, 2021
INSPECTION TYPE Routine
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of debris was observed on the ventilation hood panel, floor near the ware-washing area, and shelving unit near the dishwasher. Operator stated that the ventilation hood panels are cleaned on a weekly basis (every Monday). Corrective Action(s): Thoroughly clean the above-mentioned areas to remove the buildup of food debris/grease and maintain them in a clean condition; Correct within 1 week. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Domestic cooler containing raw meat was at 10 degrees C during the inspection. Staff informed that they had just received a delivery for the raw meat and had opened this cooler quite a bit to cook some of the meat. Corrective Action(s): Staff moved the meat to another refrigeration unit at or below 4 degrees C. Do not store cold potentially hazardous food inside the above-mentioned cooler until it is maintained at or below 4 degrees C. Violation Score: 3

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

Comments

Handsinks were supplied with hot and cold running water, liquid soap, and paper towels. Handsinks were accessible for handwashing. Dishwasher final rinse temperature was at 77 degrees C (71 degrees C or hotter) at the plate level. 100 ppm chlorine sanitizer was available in the main food prep. area and at the front area near the hot-holding unit. Ware-washing sink was supplied with hot and cold running water. Apart from the cooler used for raw meat storage, other coolers in use for storing cold potentially hazardous food were at or below 4 degrees C. Freezer temperatures were satisfactory. Hot-held food was at or above 60 degrees C at the front service area. Maximum occupancy limit was posted at the front exterior window near the front entrance door and inside the food premises. Stickers were present on the floor to facilitate physical distancing measures. A barrier was in place near the front service area and cask register. Hand sanitizer was available near the front entrance door. Take-out only. Chairs and tables were not in use and were stored in the upstairs storage area. The following requires correction: -Develop and post a COVID-19 safety plan onsite. WorkSafe B.C. COVID-19 safety plan templates are available on the WorkSafe B.C.website.