INSPECTION REPORT Health Protection LKIM-CJGQRJ

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE September 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoshihiro Tsuruki		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: - Clean walls in areas where food splatter has accumulated - Clean under sink where cob webs are found - Inside coolers where food debris and mould are found - Inside ice machine as mould has accumulated - Replace or repaint rusted shelves in 2 door stand up cooler - Replace or clean under counter bar cooler seals as mould has accumulated. . Corrective Action(s): Violation Score: 15

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

Comments

COMMENTS - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – broth found in cooler unit at temperatures less than 4 degrees Celsius - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection