INSPECTION REPORT Health Protection CTIN-B26T7Q

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE June 28, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yoshihiro Tsuruki		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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Black garlic sauce is now placed on top of a metal insert of water, on stove. Garlic sauce was measured to be 48C-49C. Corrective Action(s): Discussed with staff onsite and reviewed minimum hot holding temperature required, and decided to store the garlic sauce on the hot plate as before. Please monitor temperature as it should be at least 60C or 140F. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required - exhaust hood (spider webs and grease on filters), flooring around ice machine and behind cooking stoves. Corrective Action(s): Please do a deep clean more regularly. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Long wooden ladle used to stir the soup stock again has raw wood exposing. Corrective Action(s): Owner changed to a new one onsite. He informed that the bones through stirring the soup damages the wooden ladle. Please discard if unable to sand down the wood properly to prevent wood pieces falling into food. Violation Score:

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Standup fridge: 3C Undercounter fridge (ramen): 1C Standup fridge: 4C Standup freezer: -10C Chest freezer: -17C Rice: 76C Dishwasher (high temp): 73C at plate, see thermo-label Bleach sanitizer @100ppm in kitchen and bar Ice machine kept in sanitary condition, scoops stored outside of ice machine Dry storage is adequate No apparent signs pest noted at time of inspection, back door closed and screen is intact *Reminder about Foodsafe expiry. Please visit www.foodsafe.ca for more info.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-B26T7Q
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: 0.25 hour Specific comments: Sunfrie canola oi and Muramatz soup base: 0% trans fat
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