INSPECTION REPORT Health Protection 248397

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE August 19, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoshihiro Tsuruki		NEXT INSPECTION DATE August 20, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: OBSERVATION: 1) Domestic cooler in the dry storage room noted at 7.5 deg. C. Cooler has produce and broth stored therein. (This is a REPEAT VIOLATION). 2) Undercounter cooler in the bar area noted at 10. deg. C This cooler has beverage drinks, eggs and noodle stored therein. CORRECTIVE ACTION(S): 1) All potentially hazardous foods must be stored at temperatures of 4 deg. C or less --> Operator moved broth, eggs and boxes of noodle into a working cooling unit. 2) Have domestic cooler and undercounter cooler in bar area fixed or adjusted to maintain a temperature of 4 deg. C or less Date To Be Corrected By: 2020/08/20 Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized [s.17(2)] OBSERVATION: Three wet wiping cloths (two blue, one white) left on the counter top. (This is a REPEAT VIOLATION) CORRECTIVE ACTION(S): Ensure wet wiping clothes are stored in 100ppm bleach sanitizing solution when not in-use. Corrective Action(s):

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

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

Comments

This inspection done by an EHO student GENERAL COMMENTS -All handsinks stocked with liquid soap, paper towel, hot/cold running water. -The following temperatures were measured: -Glass cooler 4.0 deg. C -Undercounter cooler (2 of them in kitchen) 2.0 deg. C -Domestic freezer -12.0 deg. C -Chest freezer -21.0 deg. C -No hot holding unit noted at the time of visit. -High temperature dishwasher noted at 74 deg. C at plate level. -Bleach bucket sanitizer solution available at 100ppm -Stock on stove noted at 66 deg. C at the time of visit NOTE: Operator in the process of reheating stock for soup prep. -Ice machine noted in sanitary condition with scoops stored off ice machine. -One ice wand being used to cool down stock at the time of visit. -Exhaust hood due to professional cleaning/service on 2020/03/29. NOTE: Reminder to contact professional cleaning company to service exhaust hood. -No signs of pest activity at the time of visit. -Health permit posted in conspicuous manner -Foodsafe certified staff onsite with certificate to expire July 2023. COVID-19 PRECAUTION -Covid-19 safety plan available on site. Operator to add more specific info on plan -plexi glass shield noted at customer order/pay point -Dinning tables/chairs spread 2 metres apart. -Alcohol based hand sanitizer available for customer use. -Bleach sanitizing solution available to disinfect high touch surfaces. NOTE: Ensure bleach solution for high touch surface is at 1000ppm concentration. *Resource material from Worksafe BC website on how to mix bleach solution for Covid-19 given to operator. *Ensure all staff members are trained on appropriate use of both food contact surface bleach sanitizer and Covid-19 high touch surface sanitizer. This is to avoid misuse of the different bleach sanitizing solutions.