INSPECTION REPORT Health Protection JKWK-B8BUZ3

PREMISES NAME Ramie's Restaurant		Tel: (604) 454-0199 Fax:
PREMISES ADDRESS 9 - 4287 Kingsway Burnaby, BC V5H 4R9		INSPECTION DATE January 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1.Boxes of meat and food products stored on floor kitchen and walkin cooler floor. 2.Trays of spinach rolls and other ready to eat products not covered or protected from contamination in walkin cooler. Corrective Action(s): Ensure all food products are protected from contamination with food grade covers or lids and stored at least 15 cm off the ground. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food tuberware was used as garbage can for paper hand towels at handwashing sink. Do not use food containers for garbage disposal. 2. Mould, old food debris and grease observed in the following locations: Walkin cooler ceiling and fan, between counters and under stoves and above the main cooking area. Corrective Action(s): 1. Use a designated garbage container for garbage. Do not reuse food containers to store garbage. This is to be corrected immediately. 2. Ensure regular cleaning and sanitization in these areas. Correction required within 3 weeks. Violation Score: 9

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

Comments

Dishwasher final rinse temperature measured at 71.9C using min/max temp probe. Note: temperature gauges on dishwasher are broken. Operator has separate thermometer to test sanitization cycle everyday. Staff washrooms and customer washrooms are sanitary Hand washing sinks in use with paper towels, liquid soap and warm running water 2 compartment sink in use Walk in cooler temperature at 4C or below: spinach pie 2C, squid at 3C Standup freezer -19C: frozen chicken Chest freezer -18C: frozen meat 2 compartment warmer: rice 68.9C Standing oven: 85C Inline service cooler: Chickpea sauce 4C Bar cooler: Milk 4C Ice machine is sanitary with dedicated scoop in separate storage container 200 ppm bleach sanitizer in use No signs of pests at the time of inspection Microwaves were sanitary Dry storage was sanitary Temperature probes and sanitizer strips available Ensure to complete daily logs of holding unit and dishwasher checks.