INSPECTION REPORT Health Protection LKIM-D27RWD

PREMISES NAME Ramie's Restaurant		Tel: (604) 454-0199 Fax:
PREMISES ADDRESS 9 - 4287 Kingsway Burnaby, BC V5H 4R9		INSPECTION DATE February 6, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked vegetables in hot holding unit observed to be at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure lids are placed on all hot holding units to maintain food temperatures. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Facility is storing items on floor including pots, pans, cutting boards and food in walk in cooler. Discussed with owner. . Corrective Action(s): No food or equipment is to be stored on floor. Obtain lower shelves for cutting boards and pots/pans under oven. As discussed low shelf can be made provided it is durable, easily cleanable and light coloured and 15 cm off floor (for cleaning purposes). Lower shelf should permit mopping and sweeping Discussed with owner rearranging of walk- in cooler including potentially relocating beverages and stacking in corner next to yogurts, bringing rolling racks for additional storage, ensuring vegetables and ready to eat/cooked food items are stored separately from raw meat items. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: - Under vegetable hot holding unit - Lower shelf of hot holding unit - Floor of dry storage area (much rice and flour debris) - Reorganize dry storage area . Corrective Action(s): Facility does not currently have a pest infestation. To continue with no pests please ensure proper cleaning of floor and lower shelves in all areas. Dry storage is of particular concern due to large volume of spilled rice. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (72.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – containers of precooked food items in cooler unit observed to be at temperatures less than or equal to 4 degrees Celsius - Proper thawing techniques observed - two compartment sink observed in use for thawing - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Ensure more bleach sanitizer solution in all food preparation areas. Facility only had one container of sanitizer solution observed in back kitchen and one in front. This was corrected during inspection - an additional spray bottle was made of sanitizer. Ensure staff are trained to use and are using sanitizer solution throughout the day.