INSPECTION REPORT Health Protection AJON-CMY4XJ

PREMISES NAME Ruex Cafe		Tel: (604) 527-6463 Fax:
PREMISES ADDRESS 120 - 13615 Fraser Hwy Surrey, BC V3T 0P7		INSPECTION DATE January 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jasmine Nijjar		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - 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. Corrective Action(s): - 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. Violation Score: 5 302 - 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. Corrective Action(s): Refill all sanitizer spray bottles and ensure to check the concentration is maintained at 200 ppm for adequate effect. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Scoop observed to be stored directly on top of spinach in cooler drawer under cookline. - Scoop observed to be stored directly on top of corn in cooler drawer under cookline. Corrective Action(s): Remove scoops from food items as the handle may be potentially contaminated. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottle of sanitizer observed to be stored inside a frying pan under a prep table. Corrective Action(s): Ensure all chemicals are properly stored in a designated area. Immediately wash and sanitize this frying pan. Violation Score: 3

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

Comments

Routine Inspection: Kitchen: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers (prep cooler top inserts and under-counters, walk-in, drawers under cookline) maintained at or below 4 degrees Celsius. - Stand-up freezer maintained below -18 degrees Celsius. High temperature dishwasher sanitizing with 78.1 degrees Celsius at dish level after the final rinse cycle. 2-compartment sink equipped with hot/cold running water and drain plugs. Prep sink equipped with hot/cold running water and drain plug. Proper thawing method observed at the time of inspection - packaged beans submerged in cold water in the prep sink. General food storage practices satisfactory: - Bulk foods stored in pest proof containers with lids. - Dry storage area organized. - Foods stored at least 6 inches (15 cm) off the floor. - Meats stored on bottom shelf in walk-in cooler. Ice machine clean. Ice scoop stored in designated container. Bar: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. Temperature of all under-counter coolers maintained at or below 4 degrees Celsius. Glass washer sanitizing with 100 ppm chlorine. Concentration of QUATs sanitizer in spray bottle = 200 ppm. Overall: Premises well lit. No signs of pest activity at the time of inspection. In addition to the violations above, the following requires your attention: - Tap for hand sink located near standup freezer observed to have a constant drip. Operator informed that a part has already been ordered to repair the drip. Ensure the drip is repaired. - Clean in hard to reach areas (e.g. on top of the oven, between grooves and crevices, etc.). Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to the Operator.