INSPECTION REPORT Health Protection ZDER-C69TDM

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE August 26, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 402 noted on Routine inspection # ZDER-C66MS6 of Aug-20-2021 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Back kitchen food staff person observed running dirty dishes into dishwasher, grabbing clean dishes from the clean side, preparing food, all with the same disposable gloves on. No handwashing and or glove replaced observed between tasks. Correction: Ensure all food handlers and dishwashers are trained on when to wash hands, change out disposable gloves and general safe dishware and food handling practices. Do not mix dirty and clean, garbage and food prep, returning from the washroom or break without handwashing and changing gloves between processes. Correction date: immediately

Comments

Follow-up to inspection #ZDER-C66MS6 -Hot water available to all sinks during inspection *Ensure all staff remember and are trained to wash their hands regularly between tasks and refrain from relying on using only single use disposable gloves in place of hand washing. -Large undercounter cooler topped up with coolant and noted at 4 C with thermometers available *Continue to monitor cooler and verify it is capable of maintaining a temp of 4 C or colder especially over night. -Prep cart in use by deep frier to allow for access to food prep station -2 comp dishwashing sink only has dirty dishes and no food prep at time of inspection -Walk in cooler noted at 2 C -Dried soy product in open sack in clear garbage bag now off the floor and on lower shelf *Place this product into a pest proof hard plastic container with lid -Spray bottles labeled in all areas of kitchen *Remember to sanitize all food contact surfaces regularly *Cleaning of fans in walk in cooler and back prep area still outstanding.