INSPECTION REPORT Health Protection CTIN-AF3UPE

PREMISES NAME Kamamarui Ramen		Tel: Fax:
PREMISES ADDRESS 4219 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE October 25, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shon, Jun-Hyeok		NEXT INSPECTION DATE November 01, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice ball mixture being stored on counter at 22C. Staff mix rice ball by order and leave remaining mixture on counter until next order comes in. Corrective Action(s): Rice ball mixture discarded. Leftover rice ball mixture should be stored in cooler at 4C instead of counter. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff informed that manual warewashing means washing with soap, soak in 200ppm bleach and then rinsed with hot water before air dry. Corrective Action(s): Explained proper ware washing to staff. Follow sign on wall - wash with soap, rinse and then soak in 100ppm bleach before air diry. No after rinse required. Please instruct all staff of proper cleaning procedure. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A couple of dishes stored in kitchen handsink. Corrective Action(s): Do not store anything inside handsink as this sink is for handwashing only, not to rinse or wash dishes. Dirty items should be piled in the back dishpit. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff wearing one glove and washing hands. Inquired whether his hand/finger had open cuts and he does not. Corrective Action(s): Always discard gloves before handwashing, use a new pair of gloves after. Do not wear gloves and wash hands as this is not washing hands properly. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease collected on kitchen floor, walls around hot holding unit (pork) and shelving units. Corrective Action(s): Have all areas cleaned and sanitized in 1 week. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Duct tape used on one of the trays on shelving unit. A few floor tiles in kitchen are cracked allowing food debris to collect inside. Corrective Action(s): Remove duct tape as it is not a suitable cleaning material. Replace tray instead. Replace floor tiles by next routine. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Observed used gloves in rice ball mixture bowl. Corrective Action(s): Do not reuse gloves, discard after making rice ball, wash hands and use a new pair every time. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Stand up cooler: 3C Undercounter and top cooler: 1-2C Stand up freezers: -16C Rice: 63C Soup: 61C Mapo tofu: 62C Dishwasher (high temp): 71C at plate Temp records up to date Bleach sanitizer: @100ppm *ensure to change sanitizer solution entirely when bleach is weak, do not add bleach in existing solution only New staff are foodsafe certified No apparent signs of pest noted during time of inspection