INSPECTION REPORT Health Protection CTIN-BGLSK3

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE October 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE 2 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Surface of walk-in cooler door (inside) is exposing. Corrective Action(s): Please repair/replace the surface so it is durable, non absorbent and easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door hinge on undercounter cooler (soup stock) just broke yesterday. Corrective Action(s): Please repair the door hinge so it closes properly. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cha-tama don menu item was also informed to be cooked on the hot plate where soup stocks are hot held. Corrective Action(s): As discussed before, there is no commercial exhaust hood over the hot plate area where it was designed to hot hold soup only, not for cooking. Operator decided to remove cha-tama don item from menu. Ensure that website reflects current menu (removed teppan-cabbage pork and cha-tama). Violation Score: 3

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

Code 205 noted on Routine inspection # CTIN-BG6U9D of Sep-19-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) A tray of cooked karage probed at 18 to 20C were left on the shelf. 2) A container of cabbage and sprout mix by the ramen station were measured to be 8C. 3) Soup stocks stored in the undercounter cooler were measured at 7-8C. 4) Raw ramen noodles were left in broken fridge. No preservatives added to ramen noodles to store noodles at room temperature. Correction: 1)2) Discarded karage and cabbage/sprout mix as they were above 4C. Keep food <4C or <60C, otherwise discard after lunch rush. 3)4) Maintain soups and raw ramen noodles at 4C or colder. Code 302 noted on Routine inspection # CTIN-BG6U9D of Sep-19-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observed staffs drying utensils and plates using orange clothes. Correction: Dishware should be air dried as per FHA diagram discussed before. Do not use reusable clothes to dry dishware or utensils.

Comments

Soup stock undercounter cooler has been repaired and was measured at 1-3C. Technician repaired the fans and they are now operational. Note that there are some water dripping from condenser so please inquire with technician about this observation to see if this impacts the fridge operation. Sprout/cabbage mix has been relocated so it is stored in the undercounter cooler. Staff will be grabbing the container to dispense with tongs by order, then returning the vegetable mix in the cooler (at 3C today). In use utensils were stored in food on ice water bath or hot holding units. No drying of dishware using reusable clothes. Bulk food dispensed in ladles. No food being thawed at time of inspection. Cleaning completed in kitchen, front area and walk-in cooler. Walk-in cooler also reorganized. Discussed with new manager to categorize food items (produce vs. toppings/sauces vs. ready to eat food vs. raw meats). Ceiling of walk-in cooler also repatched with cleanable FRP surface. Partition wall added to dough mixer and mop storing area. ->please secure the partition wall -operator is using dough mixer for mixing miso; discussed that if further cooling issues are observed, then a cooling rack must be added and dough mixer removed Staffs are designated to have lunch in staff room. Temperature logs revised and are in use. Please add one more cooler in the front bar area to the existing template. Reviewed corrective actions with new manager. ->Please train all staffs on how to use the temperature and dishwasher/sanitizer logs. Back screen repaired. Unused items removed from main kitchen area. New fridge has been ordered to be replacing the fresh ramen noodles. Discussed that small batches be made on a more frequent basis until this issue is resolved. -->Follow up with supplier and contact me when new fridge is installed. It must maintain at 4C or colder. Note: please submit floor plans when you have confirmed to relocate noodle making area to another base. Health Approval is required prior to making structural changes.