INSPECTION REPORT Health Protection CTIN-B8AU8T

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE January 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoshihiro Tsuruki		NEXT INSPECTION DATE January 18, 2019
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 = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic oil stored on hot plate was measured at 50C for unknown amount of time. Owner mentioned that the staffs will take the small bowl to dispense garlic oil, then return the bowl on to the hot plate, which may have caused the fluctuation in temperature. Corrective Action(s): Ensure to maintain garlic oil >60C; refrain from removing the bowl from the hot plate. Dispense garlic oil from the bowl left on the hot plate directly. Garlic oil discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large wooden paddle used to stir broth is again showing pieces of wood coming off from the paddle. Owner informed that he sands down the paddle occasionally. Corrective Action(s): Repair the wooden paddle so that after sanding the surface, a food grade coating is used to finish the material. Otherwise, replace the woode paddle when the surface is no longer smooth and easily cleanable. This is also to prevent wooden pieces from falling into the broth. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen lighting above dishwasher/main cooking area is dim. Corrective Action(s): Please replace kitchen lighting so it is adequate for safe work. Violation Score: 1

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 Reach in cooler: 4C Toppings cooler and undercounter cooler: <4C Chest freezer: -17C Domestic fridge: 3C/-12C Noodle fridge in bar: 4C Pork fat and soups: >60C Rice: 62C Dishwasher (high temp): 73.9C at plate, see thermo-label Ice machine kept in sanitary condition, scoop is stored outside Bleach sanitizer in 100ppm both kitchen and bar area No apparent signs of pest noted at time of inspection Exhaust hood is serviced once a year Health Operating Permit is posted Foodsafe shall be e-mailed or be available next follow up to show EHO