INSPECTION REPORT Health Protection AHEN-BH2T3M

PREMISES NAME Ruben's Restaurant		Tel: (604) 585-6708 Fax: (604) 585-6708
PREMISES ADDRESS 15282 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE October 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ruben Sobeng		NEXT INSPECTION DATE October 29, 2019
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 = 27

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Four types of meat products were below 60 degrees C for less than 2 hours and were stored at room temperature. Operator stated that they prepared the products in advance in case it there is a higher demand today and did not have enough space in the hot-holding unit. Corrective Action(s): All food products were reheated to above 74 degrees C and placed on the stove-stops to maintain them at or above 60 degrees C during the inspection. . Make sure hot potentially hazardous food (including the meat products) is either properly cooled to 4 degrees C and stored at or below 4 degrees C or it is hot-held at or above 60 degrees C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Several cutting boards stored on the metal shelf unit have visible debris/stains over them and appear to be worn out. Note: Operator was using separate wooden cutting boards during the inspection. Corrective Action(s): Operator has agreed to replace the cutting boards with new cutting boards. Make sure the new cutting boards are made of smooth, easy to clean, non-absorbent (non-wooden), durable, and non-toxic materials. Remove the older stained cutting boards if they cannot be effectively cleaned and sanitized to maintain in a clean condition; Correct by October 19, 2019. 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 sanitizer bucket in the back prep. area. It was mentioned that they had filled the bleach water in the morning time. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer. Make sure the chlorine sanitizer and wiping cloth inside the buckets is changed throughout the day and when it is cloudy to keep it at 100 ppm chlorine sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Tacks were being used to post orders above two equipment storage areas. 2) Several brooms were stored next to pots and pans in the dry storage room. Corrective Action(s): 1) Make sure food equipment and food is protected from physical contamination by tacks. Either remove or re-locate the tacks so that they are not placed over food equipment storage areas; Correct today. 2) Make sure cleaning chemicals and supplies (mops, brooms etc.) are stored away and separately from food equipment/utensils to protect food from contamination. Correct today. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris was on the walls behind the 3-compartment sink, wall in the dry storage room near the 3-compartment sink, and on the handles of the faucet. Corrective Action(s): Clean the aforementioned areas to remove the debris or re-paint the walls if cleaning does not remove the debris; Correct within 2 weeks (by October 31, 2019). Violation Score: 3

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

Comments

Handsinks were adequately supplied. Dishwasher final rinse temperature was 78 degrees C (71 degrees C or hotter) at the plate. 3-compartment sink was supplied with hot and cold running water. 100 ppm chlorine sanitizer was available in the bucket in the front service area. Hot-held food in the front area was at or above 60 degrees C in the rice warmers and in the hot-holding case. Probe thermometer was available on-site. Coolers were at or below 4 degrees C. Raw meat was being stored separately from ready-to-eat and cooled food. It was reviewed that food must be cooled quickly from 60 to 20 degrees C in 2 hours and then to 4 degrees C within 4 hours. No signs of recent pest activity were present at the time of inspection. Pest control program was in place on a monthly basis according to the Operator. Most recent pest control report from Abell was dated September 24, 2019. Two shatterproof light covers were in place over light bulbs in the dry storage areas. Invoices were available for food products recently received from Supreme Meat Supplies Ltd. and Apo Products Ltd. Uno Foods Inc.