INSPECTION REPORT Health Protection BCUD-BJ5VHZ

PREMISES NAME Ronnie's Restaurant		Tel: (604) 591-9848 Fax:
PREMISES ADDRESS 6542 King George Blvd Surrey, BC V3W 4Z3		INSPECTION DATE November 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both meat slicer and potato (fry) cutter found in poor sanitary condition Corrective Action(s): Tools must be washed, rinsed, and sanitized after use. Violation Score: 5

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

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

Code 302 noted on Routine inspection # JMAA-BDGUJG of Jun-25-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low-temperature dishwasher does not release any chlorine residual despite multiple (3) attempts. Correction: Repair or adjust the low-temperature dishwasher so that it dispenses a minimum of 50 ppm chlorine residual at the plate. In the interim, fill one of the two-compartment sinks with bleach water (50 ppm) and immerse washed dishes inside for a minimum of 2 minutes to proper sanitize the plates.

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Prep cooler 4C **Please keep the lid shut when not in use as it warms up when open 2 door standing cooler 2C **Keep all raw meat below, and away from ready to eat products such as bread, vegetables, and spreads. Top freezer -16C, lower fridge 0C Standing freezer -5C Beer cooler (front) 3C Bleach sanitizer made at time of inspection - measured 100ppm chlorine residual **Always store your wiping rags in sanitizer solution when not in use Dishwasher reached 50ppm chlorine residual General sanitation satisfactory Note: if hotel may have mice, keep them out of your restaurant with tight fitting doors, and keeping all food products stored away at the end of the day. **Please clean out and empty the small fridge that is currently used for storage. You may wish to use this to store bread products instead of on the shelves.