INSPECTION REPORT Health Protection LKIM-CU4Q9N

PREMISES NAME Ramie's Restaurant		Tel: (604) 454-0199 Fax:
PREMISES ADDRESS 9 - 4287 Kingsway Burnaby, BC V5H 4R9		INSPECTION DATE July 26, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution. CORRECTED DURING INSPECTION. Sanitizer solution made upon instruction of EHO. . Corrective Action(s): Facility MUST have sanitizer solution ready to use and in use prior to the start of food production. Ensure sanitizer solution is available for use throughout the day and during food production. This is warning number one. Enforcement action will occur if this is found to be a repeat violation. Ensure staff are properly trained in this area. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food is not to be stored on floor of walk in cooler unit Garbage cans are not to be used as table tops. Staff observed to use garbage can as surface. . Corrective Action(s): Poor storage practice. Ensure adequate shelving in walk in cooler unit Poor practices for dishwashing. Ensure table is added to dishwashing area and do not continue to use garbage cans as table tops. . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO lamb shanks were observed to be thawing in warm water in two compartment prep sink. CORRECTED DURING INSPECTION . Corrective Action(s): This is poor food handling practice and should not occur again. Ensure staff are adequately trained in this area. No using hot or warm water for thawing. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO back door was left open. Screen missing from back door CORRECTED DURING INSPECTION . Corrective Action(s): Ensure back door is left closed if no screen has been installed. Back door must be tight fitting and closed to prevent entry of pests. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires extensive cleaning and organizing. . Corrective Action(s): A thorough cleaning of all areas is required in restaurant: - Discard any items not necessary for use - Storage areas require cleaning and organizing - Cooler and door fronts and handles - Exhaust canopy grill vents need to be routinely cleaned - Area under grill requires cleaning - Walls are to be painted/cleaned in kitchen where food debris has accumulated/splattered - Prep tables and shelves require cleaning . Violation Score: 9

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

Comments

COMMENTS: - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (72.5) Degrees Celsius at the dish - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – previously cooked food items found to be at temperatures less than or equal to 4 degrees Celsius in walk-in cooler unit - Hair restraints in use - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Owner FOODSAFE Level one is about to expire. Ensure Certification does not expire. www.foodsafe.ca to take recertification test. NOTE: Facility is about to undergo renovations. Ensure any renovations to back kitchen are approved by FHA. If cosmetic changes no approval necessary. Any changes to layout or plumbing or equipment will require FHA approval. Do not remove mop sink from staff washroom as this is the only mop sink.