INSPECTION REPORT Health Protection JMAA-B9TTQC

PREMISES NAME Rama Sweets & Restaurant		Tel: (604) 590-8821 Fax:
PREMISES ADDRESS 107 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE February 28, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shiv Singh		NEXT INSPECTION DATE March 11, 2019
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 = 25

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Vat of lentil soup was present in the walk-in cooler at an internal temperature of 9C. The lentil soup was made last night. Corrective Action(s): Vat of lentil soup was discarded at time of inspection. Ways of cooling include: using ice wands, portioning into smaller, shallower containers, adding ice to the final product after cooling, using a blast chiller. You must cool from 60C to 20C in 2 hours, and from 20C to 4C in no more than 4 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dough mixer and dough hook, used two nights ago, in poor sanitary condition. 2. Employee, upon seeing the EHO, formulated bleach in a sanitizing pail. Corrective Action(s): 1. Dough mixer and dough hook cleaned and sanitized at time of inspection. You should be cleaning and sanitizing products AFTER each use. 2. You must have bleach in a sanitizing pail, not just when you see the EHO! The sanitizing pail is required so that your food contact surfaces are free of disease causing bacteria! Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw chicken stored next to cooked chicken inside walk-in cooler and inside domestic white stand-up cooler. 2. Colander of fish fillets stored directly next to baked products on cooling tray. Corrective Action(s): 1. Raw chicken was placed underneath / separate from cooked chicken in both coolers. 2. Fish fillets were moved AWAY from the baked products. Raw juices can drip underneath and contaminate the cooked goods! NEVER store raw items next to cooked / ready-to-eat items. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General area needs further cleaning, in the following areas: 1. Underneath the cook line 2. Around all shelving units, especially behind the dry storage containers at the back of the facility. 3. Around the dishpit, which has accumulated debris and grime around the corners. Corrective Action(s): A deep clean is required to ensure your premise stays in good sanitary condition. Date to be corrected by: March 11, 2019 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lids on bins for dry storage products are not in good condition. Corrective Action(s): Obtain new food-grade bins that can be tightly sealed, for all of your dry storage products. Date to be corrected by: One month Violation Score: 3

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

Comments

Routine inspection conducted. Facility is not very well maintained, and improvements will need to be made with regard to storage, cross-contamination, and food hygiene. Read through all of the violations and ensure that this is corrected by the follow-up date. 1. Temperatures - Walk-in cooler at 4C - Front display cooler for gulab jamun at approximately 4-5C *Ensure that the door is shut when not in use* - Chest freezers at -18C or below - Stand-up white domestic cooler at 3C - Stand-up white domestic cooler (freezer portion) at -18C - Prep cooler (bottom) at 3-4C - Prep cooler (top) at approximately 5C. Lid was shut during the inspection and temperature was reduced back down to 4C - No temperature logs were taken. It is expected that you update and MAINTAIN your temperature logs every day to ensure that equipment is working properly 2. Hygiene and sanitizing - Hand wash station at front and back stocked with hot/cold running water, liquid soap, and single-use paper towels. NOTE: Bar area at the front currently uses 'napkins'. Please replace napkins with a more suitable material (paper towels) - Low-temperature dishwasher releases 50 ppm chlorine residual at final rinse cycle. NOTE: Dishwasher needed to be primed. No dishwasher logs were present at time of inspection. You need to make sure that you record this on your dishwasher logs prior to using it 3. Pests - No visible signs of recent pest activity noted at time of inspection - Some old pest droppings noted in the back storage area. Ensure that you clean these up with 1 part bleach, 9 parts water and monitor for recent pest activity 4. Administrative - Owner with FoodSafe 1 available on-site - Permit posted and up-to-date A follow-up inspection will occur to ensure that your premise is in good sanitary condition.