INSPECTION REPORT Health Protection JMAA-BEMT6Z

PREMISES NAME Rama Sweets & Restaurant		Tel: (604) 590-8821 Fax:
PREMISES ADDRESS 107 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE August 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shiv Singh		NEXT INSPECTION DATE August 02, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JMAA-BELVQN of Jul-31-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Marinated, cooked chicken in prep cooler was at an internal temperature of 8C. The prep cooler did not lower in temperature throughout the inspection, and the cooked chicken remained at approximately 7-8C. 2. Sliced garlic, mango sauce, masala sauce, butter sauce, mixed chicken/vegetables, paneer inside the prep cooler were at an internal temperature of 8-10C. Correction: 1. Cooked chicken was discarded at time of inspection. 2. Aforementioned items in the prep cooler discarded. No items are to be stored in the prep cooler until a follow-up inspection has been conducted to ensure that it can maintain at 4C or less. ALL potentially hazardous foods, including toppings, must be at 4C or less at all times to prevent the growth of bacteria that could cause foodborne illness.

Comments

Follow-up inspection to routine conducted on July 31, 2019 (RPT#: JMAA-BELVQN). The following observations were made: Prep cooler was empty at time of inspection. Ambient temperature inside measured at 7C (upper left compartment), 4C (upper right compartment), and 7C (bottom compartment). Prep cooler will not be allowed to be used until it can consistently reach 4C or less Low-temperature dishwasher was checked today and reached 50 ppm chlorine residual (final rinse cycle) at time of inspection General cleaning conducted - area underneath dishpit in improved sanitary condition. Areas underneath stovetop burners will still need additional work to remove oily debris underneath Until the prep cooler can consistently maintain 4C or less in all compartments, do not use the cooler. Follow-up inspection to occur tomorrow.