Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-CWYSUH
PREMISES NAME
Ruex Cafe		Tel: (604) 527-6463
Fax:
PREMISES ADDRESS
120 - 13615 Fraser Hwy
Surrey, BC V3T 0P7		INSPECTION DATE
October 26, 2023		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Jasmine Nijjar		NEXT INSPECTION DATE
4 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
Yes
Sanitation Plan [s. 24]
Yes
Yes
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. Scoops were observed sitting in the bins with handles in direct contact with the food. This could result in potential food contamination during food handling. Staff removed the scoops and placed them in dishwashing area.
2. Small freezer in the bar area had ice build up. Slushie like ice was observed on the ice tray in direct contact with the ice cubes. Since ice build up on side walls of freezer may contain chemicals/contaminants, direct contact with ice cubes may result in potential food contamination. Staff discarded 3x ice cubes stored in the ice tray.
3. Build up of thickened wool like dust/grime noted in crevices and glue like gooey substance was stuck on side wall of the ice machine. This could fall in ice machine during ice scooping and can cause direct food contamination of ice stored in the ice machine. Staff started cleaning the ice machine during inspection. Please discard the first batch of ice after cleaning & sanitizing ice machine.
Corrective Action(s): - Please store scoops either outside the bin in a sanitary manner or inside the bin such that handles are not in direct contact with food.
- Please ensure that food is protected from contamination at all times.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): 3 silicone spatulas were worn out from the sides/middle area. The cuts and crevices are hard to clean and sanitize and can harbour pathogens. Staff discarded all three spatulas at the time of inspection.
Corrective Action(s): Please ensure that all equipment/food contact surfaces are maintained in good working order during facility operation. It is recommneded to have a monitoring plan in place to replace worn out utensils/dishes with new ones when needed.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # AJON-CMY4XJ of Jan-10-2023
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. Inside of dishwasher (propellers) have accumulation of grime and caked-on food.
2. Baffles of ventilation canopy have heavy accumulation of grease.
3. Tray of knives stored on top rack of rolling rack observed to be mixed with a box of gloves, wiping cloths, and other random items.
4. Dirty food storage lid and debris observed in a box of utensils stored on the dry storage shelf.
Correction:
- Clean inside of dishwasher and baffles of ventilation canopy.
- Clean and sanitize all utensils and ensure they are stored in a clean bin/tray.
- Ensure to follow your sanitation plan for all equipment cleaning.

Code 302 noted on Routine inspection # AJON-CMY4XJ of Jan-10-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation:
Concentration of QUATs sanitizer in all spray bottles in the kitchen found to be 100 ppm.
Correction:
Refill all sanitizer spray bottles and ensure to check the concentration is maintained at 200 ppm for adequate effect.
Comments

Routine inspection conducted.

Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above):
- Walk in cooler recorded at 2C
- Prep coolers and undercounter coolers in the kitchen & bar area at or below 4C.
- Freezers noted at or below -18C
- No hot holding was observed.

Storage:
- All food items were stored at least 6" off the floor.
- All food products were found either in original packaging or covered inside coolers.
- Storage area was well-organized.

Sanitation & Maintenance:
- Hand wash station in the kitchen and bar had adequate supply of luke warm water, liquid soap, and single-use paper towels.
- Sanitizer spray bottles available and the concentration of QUATS noted at 200ppm.
- High temp mechanical dishwasher reached 72.9C on plate level during rinse cycle.
- Utensils and tongs were found in sanitary condition.
- Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels.

Pest Management:
- No visible signs of pest activity observed at the time of inspection.
- Mechanical traps were present throughout the facility.

Administrative:
- Operating permit was posted in a conspicuous location.
- Staff has valid FoodSafe Level 1 certificate equivalent (July 24, 2024)

Note:
- Please keep a track of time during food prep to ensure that potentially hazardous food is not left at room temperature for too long (not more than 2 hours).
- Please follow manufacturer instructions when preparing sanitizer solution. Using high concentration of sanitizer for food contact surfaces can result in potential chemical food contamination.

Please contact your district EHO prior to making any service change and/or renovation.