INSPECTION REPORT Health Protection KLAI-CE3NFX

PREMISES NAME Ramada Hotel - Breakfast Bar		Tel: (604) 576-8388 Fax: (604) 576-8332
PREMISES ADDRESS 19225 No 10 Hwy Surrey, BC V3S 8V9		INSPECTION DATE May 3, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Virginia Treienberg		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dish machine has been broken since COVID-19 started. As per kitchen staff, manual dishwashing is done at the 2-compartment sink in the kitchen, however proper steps are not taken for dishwashing. Dishwares are not being sanitized after washing. **Issue corrected at the time of inspection** Facility has bleach on-site. Reviewed how to do manual dishwashing at the 2-compartment sink with the kitchen staff. Must wash and rinse all dishwares in the first compartment sink and mix 2 mL of bleach per 1 L of water in the second compartment sink to obtain 100 - 200 PPM chlorine residual and submerge all dishwares in the sanitizer compartment for at least 1 minute. Then allow to air dry. All dishes used this morning was sanitized during the inspection. Corrective Action(s): At this time, facility MUST ONLY use single-use disposable plates, cups and utensils for guests until the dishmachine has been fixed. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishmachine in the kitchen area was not working at the time of inspection. As per staff, the machine has been broken since COVID-19 started. Facility has another low temperature dishmachine in the laundry area, however, no chlorine residual was detected at the plate level after the rinse cycle. General Manager called in the dishmachines for service. Date to be corrected by: Immediately Corrective Action(s): DO NOT use the dishmachines until at least 50 - 100 PPM chlorine residual is detected on the plate level after the rinse cycle. Obtain chlorine test strips and test the machines at least once a day before using to ensure that they are properly working before using. Violation Score: 9

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

Comments

Routine inspection conducted today: Note: As per GM, breakfast bar has been closed due to COVID-19. Recently restarted the program 3 weeks ago serving breakfast buffet. Handwash station accessible, equipped with hot and cold running water, liquid soap and paper towel. Peroxide Multi Surface Disinfectant available for sanitizing food contact surfaces. Breakfast buffet serves from 7 AM - 10 AM. Cold milk and hot food (scrambled eggs, sausages) are all discarded after breakfast service. Refrigerator unit was at less than 4C. Freezer unit was at less than -18C. All food stored protected and at least 6 inches off the floor. Organization was satisfactory at the time of inspection. No signs of pest activities at the time of inspection.