INSPECTION REPORT Health Protection CTIN-BKMVQB

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE January 8, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoshihiro Tsuruki		NEXT INSPECTION DATE January 15, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A couple of containers of rice were microwaved and left on the counter at 34C. Operator informed that he microwaved it to place the extra leftover rice inside rice cooker but rice cooker was being used to cook rice at time of inspection. Corrective Action(s): Informed operator to microwave the rice when it is closer to meal times or when rice cooker is ready for refill, don't leave the rice on the counter unattended. Operator placed the rice back to the cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Several wiping clothes left on the counter. 2) Mildew identified in the ice machine. Corrective Action(s): 1) Reminder to store wet wiping clothes in 100ppm bleach sanitizer. A bucket with 100ppm bleach sanitizer was stored at the corner of the prep table; operator placed the three blue wet wiping clothes in the sanitizer at time of inspection. 2) Please properly clean and sanitize the ice machine by follow up inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: One wooden ladle used to stir broth is observed to have exposed raw wood again. Corrective Action(s): Directed operator to discard this wooden ladle to prevent wooden pieces from falling into food and broth. Use the existing smooth wooden ladle or metal one, until you've obtained another longer wooden ladle. All surfaces must be smooth, non absorbent and easily cleanable. Exposed raw wood is unsafe to use as food equipment. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Domestic cooler in the dry storage room was measured at 7.5C. This cooler is used to store mainly produce. 2) Water dripping when handwashing sink in men's room is used. Catch basin with water inside was placed under the leaky pipe. Corrective Action(s): 1) Operator adjusted temperature of cooler at time of inspection. Ensure it is able to maintain at 4C or colder for potentially hazardous food. Ensure each refrigeration unit has a working display thermometer. 2) Repair the leaky pipe at men's handwashing sink. Violation Score: 3

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 Glass cooler: 4C Undercounter coolers X2 (kitchen): 3C Undercounter cooler (bar): 4C Domestic cooler (freezer): -10C Chest freezer: -20C Dishwasher (high temp): 77C at plate, see thermo-label Bleach sanitizer available at 100ppm *remember not to use over 100ppm Garlic oil being reheated at time of inspection Probe thermometer available to test food temperature (remember at least 60C to keep it hot) Stock on stove: 65 to 80C Rice: 90C Ice scoops and rice ladles stored in separate containers outside Two ice wands being used to cool down separate broths at time of inspection Adequate lighting and general sanitation No apparent signs of pest noted at time of inspection Exhaust hood to be serviced in March Health Permit posted and Foodsafe certified staff onsite