INSPECTION REPORT Health Protection AHEN-BLXU3K

PREMISES NAME Ruben's Restaurant		Tel: (604) 585-6708 Fax: (604) 585-6708
PREMISES ADDRESS 15282 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE February 19, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ruben Sobeng		NEXT INSPECTION DATE March 04, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice was approximately 9 degrees C in the rice warmer since last night. Restaurant had opened right before the inspection. Operator stated that this leftover rice was for themselves and they had forgot it in the rice warmer last night. Corrective Action(s): Previously cooked rice above 4 degrees C and below 60 degrees C for more than 2 hours was discarded by the Operator. In the future, make sure leftover rice is properly cooled (from 60 degrees C to 20 degrees C within 2 hours and then to 4 degrees C or less within the next 4 hours) and then placed in the fridge at or below 4 degrees C to prevent foodborne illness. Make sure rice leftover rice is then reheated to at least 74 degrees C within 2 hours; reheating step can only be done once. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the container in the kitchen. Bleach water appeared to be cloudy. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) during the inspection. Make sure you setup fresh bleach water at the beginning of your operation each day and then replace the bleach water and wiping cloth frequently throughout the day to maintain it at 100 ppm. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handsink near the front service area had several empty used pots in it at the time of inspection. Food handler were washing their hands after handling money however were washing their hands over the pots. 2) Handsink in the kitchen area had a jug stored inside it at one point during the inspection. Corrective Action(s): Pots and jug were removed from the handsinks. Make sure handsinks are not obstructed with any food equipment/utensils to allow easy access to handwashing and to protect the food contact surfaces from contamination. Rewash and sanitize the used pots prior to reuse. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two open metal cans containing food ingredients were saran wrapped in two refrigeration units. Corrective Action(s): Operator transferred the content of these cans into reusable food grade containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Wall behind the pots and pans in the downstairs dry storage room has debris/stains over it. Operator stated that they would cover it with FRP board since the stains/buildup is difficult to remove. 2) Floor throughout the downstairs area (three storage areas and dishwashing area) requires thorough cleaning to remove buildup. 3) Ventilation hood canopy had grease buildup over it. Operator stated that they clean it on a weekly basis (every Sunday) by scrubbing it first and then placing the panels through the dishwasher. Corrective Action(s): 1) Make sure the wall is kept in a clean condition. Either repaint it or place a washable, non-toxic, and durable material (e.g. FRP board, stainless steel paneling, or wall tiles) over the wall where the pots are stored. Correct by March 3, 2020. 2) Clean the floor to remove the buildup. Correct by March, 2020. 3) Clean the ventilation hood panels to remove the grease. Correct by February 24, 2020. Violation Score: 15

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. 3-compartment sink was supplied with hot and cold running water. Dishwasher final rinse temperature was at 73 degrees C (71 degrees C or hotter) at the plate level. Dishwasher final rinse gauge was in good working order. Refrigeration units were at or below 4 degrees C and were equipped with thermometers. Freezers in use for food storage were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Raw meat was stored in a separate cooler than the vegetables. 100 ppm chlorine sanitizer was available inside a bucket with a wiping cloth in the front service area. Operator with a valid FOODSAFE Level 1 certificate was on shift. No signs of recent pest activity was evident at the time of inspection. NOTE: Three containers of cooked food were observed sitting at room temperature however were still above 60 degrees C. Operator stated that they were not intending of cooling these products and were planning to hot-hold them. Operator moved these products to hot-hold them over the stove-top during the inspection. Make sure cooked food products are hot-held at or above 60 degrees C right away and are not left unattended at room temperature to help prevent them from entering the danger zone temperature range. Note about the seating: Restaurant has less than 50 seats. Operator completed the application for health approval form to update the change in seating. Facility had 15 tables and 14 chairs in the seating area at the time of inspection. The tables and chairs were stored and stacked in a manner to prevent customers from using it. Operator stated that they had a total of 32 seats, however are no longer providing a dine in service to customers.