INSPECTION REPORT Health Protection JCHW-AFCTNV

PREMISES NAME Full Ramen Japanese Cuisine		Tel: (778) 319-9883 Fax:
PREMISES ADDRESS 103 - 15925 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE November 3, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiao Yun Liu		NEXT INSPECTION DATE November 16, 2016
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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife was stored between two prep tables. Corrective Action(s): Ensure knives are stored in a sanitary manner - area between tables cannot be properly cleaned and sanitized. Knife was washed and sanitized and relocated at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright glass door cooler was at 6C. Cooler unit was adjusted to level 8 and cooler had difficulty reaching 4C. Cooler units also requires an accurate thermometer. Corrective Action(s): Have technician service cooler to ensure it is in good working order and can maintain 4C or less at all times. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was not labelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once the labels begin to fade or rub off, ensure bottles are relabelled. Violation Score: 3

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

Comments

-Single door upright cooler was at 4C (do not obstruct the fan at the top of the cooler with large boxes - affects air circulation). -Prep cooler was at 4C. -Upright freezer was at -18C. -Chest freezer was at -26C. -Hot holding of rice was greater than 60C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer spray bottle and pail tested at 200ppm. -Handwash station in kitchen and front service area supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Hot potentially hazardous foods cooled in single layers (do not place a cover over foods when cooling from 60C to 20C - lid traps steam inside the container). -Raw foods properly stored below ready-to-eat foods. -Scoops properly stored in a sanitary manner. -Food items were properly stored off the floor and covered. -Ice scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 course or an online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AFCTNV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other food items were compliant with the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment