INSPECTION REPORT Health Protection JMAA-B5EUG9

PREMISES NAME Rama Sweets & Restaurant		Tel: (604) 590-8821 Fax:
PREMISES ADDRESS 107 - 7028 120th St Surrey, BC V3W 3M8		INSPECTION DATE October 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shiv Singh		NEXT INSPECTION DATE October 16, 2018
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 = 14

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 dishwasher did not consistently output 50 ppm chlorine final rinse residual. Corrective Action(s): Sanitizer stock bottle was replaced at time of inspection. Dishwasher dispensed 50 ppm chlorine final rinse residual after it was adjusted. Ensure that you routinely replace the stock bottle so that it consistently dispenses 50 ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw chicken meat stored next to cooked chicken meat in domestic stand-up cooler. 2. Storage bins for bulk food items are missing lids or have loose lids. Corrective Action(s): 1. Raw chicken meat was placed underneath cooked chicken meat. Ensure that raw meats are always underneath cooked meats to prevent cross-contamination. [CORRECTED DURING INSPECTION] 2. Bulk food items should be stored inside tight-fitting food grade containers to prevent rodents and pests from entering. Replace storage units with containers with tight-fitted lids. Date to be corrected: Oct 17, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas need to be thoroughly cleaned: 1. Flooring at the edge of the prep table, as well as the shelving in that area. 2. The wall behind the cook line 3. Area around the dough presser needs to be cleaned 4. Cardboard cutouts around the dough presser are greasy. Corrective Action(s): 1, 2, 3. Thoroughly clean the aforementioned areas and remove food debris and grime. 4. Do not use cardboard cutouts. They cannot be adequately cleaned / sanitized. Obtain washable shelf liner and cut it to fit your shelving. Date to be corrected by: Oct 24, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher was not consistently dispensing 50 ppm chlorine residual in final rinse cycle. Corrective Action(s): Sanitizer stock bottle replaced at time of inspection. Ensure that you routinely check and maintain the stock bottle through sanitizing logs. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally in satisfactory sanitary condition, except for areas that need further cleaning (see violation code 306 above). 1. Temperatures - Front dessert display cooler at 4C - Kitchen prep cooler at approximately 4-5C (bottom) - Kitchen prep cooler at approximately 4C (top) - ensure that this lid is always closed. At busy times, it is better to adjust the bottom cooler to ~2-3C to compensate for heat loss in the upper compartment - Walk-in cooler at 4C - Domestic stand up cooler at 4C - Domestic stand-up freezer at -18C - Chest freezers at -18C or below - Temperature logs maintained and up-to-date - Samosas prepared 2 hours ago were at 20C outside. Samosas were immediately placed inside the walk-in cooler to adhere to the cooling curve (60C to 20C in 2 hours; 20C to 4C in 4 hours) 2. Hygiene and Sanitizing - Front and back hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Low-temperature dishwasher releases 50-100 ppm chlorine residual in final rinse cycle after adjustment - Sanitizing pail contains approximately 200 ppm chlorine residual. LABEL sanitizing pails - all chemicals used on site must be labelled to prevent misuse - NOTE: Ensure that dough mixer / presser as well as cutting boards and knives are cleaned and sanitized after each use (or every 4 hours if used continuously) 3. Storage - Food items generally kept off the floor - Chemicals in dishpit area stored separately from food items 4. Pest Control - 3 mechanical Ketch-All(TM) traps located in facility. Mechanical traps inspected did not contain any rodents or pests - Pest control company conducts routine audits once a week. ***Ensure that pest control company provides you with an invoice and report after each visit*** - No visible signs of recent pest activity at time of inspection 5. Administrative - Operator has FoodSafe 1 - Permit posted and up-to-date