INSPECTION REPORT Health Protection ABAI-ANYU54

PREMISES NAME Kamamarui Ramen		Tel: Fax:
PREMISES ADDRESS 4219 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE July 5, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shon, Jun-Hyeok		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked pigs/pork noted in stagnant water to cool down. Operator said he had cooked the foods about 30 minutes ago and puts them in cold water to facilitate the cooling process. Corrective Action(s): Do not leave cooked foods in stagnant water at room temperature as they will not cool down to 20C. Ensure the cold water is running to cool down the foods as soon as possible to 20C before transferring to the cooler unit to cool to 4C within 4 hours. Do not exceed two hours at room temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Noted chest freezer and dry storage racks in the back hallway across from the staff washroom (which appears to be unused and is more of an employee and cleaning equipment storage area) and customer washroom. Corrective Action(s): Install self closing doors on both the washroom doors. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted cardboard on the floor in front of the cookline and duct tape on the rice cooker. Corrective Action(s): Remove duct tape and cardboard. Ensure all equipment and surfaces are smooth and washable finishes. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (upright two door, sliding door display case, undercounter, pop cooler...etc) Freezers x 4 all less than -18C Hot holding of rice, miso soup and mapo tofu don all higher than 60C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Chlorine sanitizer in containers with cloths submerged 100ppm. Test strips available. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered..etc)