INSPECTION REPORT Health Protection CTIN-BLPRY6

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE February 11, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE February 18, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Several containers of raw noodles were left at room temperature. Corrective Action(s): There is inadequate refrigeration units to store the amount of noodles made onsite. Install another refrigeration unit at the noodle making area to store the raw noodles by follow up inspection (cooler or freezer). Noodles should be made, used in the ramen bar or stored in the refrigeration units only, not left at room temperature. As discussed shelf stable products will require lab testing to confirm food safety. Place the premade nooldes in existing refrigeration units right away. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic oil (black and regular) was measured at 54C. Staff informed that they reheated first before hot holding. Corrective Action(s): Ensure that all foods are reheated to 74C before hot holding at least 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was measured at 0ppm in the start of inspection. Staff adjusted the containers and found out that the tubes were not long enough to reach the chemicals. Corrective Action(s): New chemicals replaced. Please have dishwasher technician bring longer tubes so that chemicals can be properly dispensed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in the kitchen bathroom. Corrective Action(s): Directed staff to refill paper towels. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff blowing nose and did not wash hands. Corrective Action(s): Whenever hands become contaminated, they must be properly washed with soap and water, then dried with paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A tray of raw pork was stored on top of soup stock. 2) No cover for garlic mixture in the hot holding units. Corrective Action(s): 1) Store raw meats on below ready to eat food. 2) Keep food covered with a tight fitting lid. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) A heating fan was used to prop open the bathroom door although a self-closing door was installed. Food was also stored in front of the bathroom. 2) New poached chicken (yuzu chicken) on the menu and gyoza machine used. Corrective Action(s): 1) Do not keep the bathroom propped open as it is supposed to close automatically. Do not store food in front of the bathroom/disphit area as they can be contaminated. 2) Update your Food Safety and Sanitation Plans to include both items. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available (except kitchen bathroom) Walk-in cooler: 3C (door gasket replaced) Soup cooler: 4C Chest freezer: -17C Quats sanitizer: 200ppm Test strips onsite Ramen fridge: 0C ->this temperature is not recorded and must be added to temperature charts Toppings cooler: 2C Undercounter coolers (ramen bar): <4C Hot holding unit: 60 to 66C Rice X3: 67C Soup stocks: 78C Ice machine kept in sanitary condition, scoop stored outside Gyoza machine (manually place store bought dough on the machine and hopper will dispense the filling into each piece of wrapper); machine is used twice a day, twice a week; cleaned and sanitized after each use No apparent signs of pest noted at time of inspection Health Permit posted and Foodsafe certified staff onsite Note: please obtain more ice wands as there is inadequate number of ice wands to cool the amount of soup made