Fraser Health Authority



INSPECTION REPORT
Health Protection
JKWK-BCMTS7
PREMISES NAME
Ramie's Restaurant		Tel: (604) 454-0199
Fax:
PREMISES ADDRESS
9 - 4287 Kingsway
Burnaby, BC V5H 4R9		INSPECTION DATE
May 29, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Two trays of potatoes placed on the ground.
2. Frozen fish without packaging in stand up freezer.
3. One bag of flower with a soap bowl used as a scoop.
Corrective Action(s): Ensure all food is stored at least 15 cm above the floor in sealed food grade containers/packaging. Use scoops with clean handles to scoop food out of bags.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door was left open at the time of inspection.
Corrective Action(s): Do not leave back entrance open with a screen over. Pests like flies and rodents may come in with a open back door.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: General cleaning needed in the follow areas:
1. Ceiling near vents where dusts build up is observed.
2. Walk in cooler organization and minor spills.
3. Clutter and organization throughout the kitchen in general.
Corrective Action(s): Ensure to keep up with cleaning and tidying of facility as needed. Correction required in 2 weeks. Spills inside walk in cooler cleaning required today.
Violation Score: 3

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

No signs of pests at the time of inspection.
Hand washing sinks have liquid soap, paper towels and running water.
Hot and cold running water available.
2 compartment sink in use.
Over 200 ppm chlorine buckets in use.
Dishwasher final rinse at 74.9C at the plate as per min/max probe.
Prep cooler at 4C chicken, stand up freezer -18.5C fish, chest freezer -18C or below ribs,
walk in cooler at 2C meats and milk, bar fridge at 4C creamers and milk.
3 compartment hot holding unit at 60C or above.
Daily temperature monitoring and logging in place. - good.
Staff washroom is sanitary with fully stocked hand sink.
Customer washrooms are sanitary with fully stocked hand sinks.
Permit posted in visible location.

Recommendation: After the lunch rush, there were large volume of dirty dishes occupying the main kitchen. Ensure dirty dishes do not come in contact with food preparation areas or food products. Do not allow dirty dishes to pile up.