INSPECTION REPORT Health Protection ATHP-D36SXP

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE March 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kaito Kaneyoshi		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The door of the chest freezer was being used as a food preparation surface and is worn and difficult to clean. Corrective Action(s): Replace the chest freezer within 3 months. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: An outdoor walk in freezer was installed. Submit new floor plans to reflect these changes. Ensure that any changes to the facility receive health approval Corrective Action(s): 1 week. Violation Score: 3

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

Comments

-Ensure that temperature records are kept for the walk in cooler and freezer and that the sanitizer records are kept for the dishwasher. -Ensure that chlorine test strips are available for checking the dishwasher daily. The walk in cooler and prep coolers were < 4 C. The walk in freezer and chest freezer was < -18 C. Hot held foods were > 60 C. No evidence of pests. Pest control report reviewed during the inspection. Hand sinks were supplied with hot and cold water, soap and paper towels. Quats sanitizer solution was measured at 200 ppm The dishwasher had 100 ppm chlorine at the plate level. General sanitation was satisfactory. Reviewed how the Classic broth with pork menu item is prepared: The broth is prepared onsite, and cooled with an ice wand. It is stored in the prep cooler in a stock pot and reheated afterwards. The chashu pork is boiled to order. Report reviewed with the manager.