INSPECTION REPORT Health Protection CTIN-B6ZU68

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE November 30, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE December 10, 2018
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # CTIN-B6SRXZ of Nov-23-2018 Food not cooled in an acceptable manner [s. 12(a)] (1) Observed 4 large pots of soup being stored in the cold water bath in the large sink in the back. One ice wand was placed in the cold water bath rather than being used in the soup itself to cool down the food. Inquired manager onsite and he confirms that's how they cool down the soup usually. 2) Inquired about how karage is cooled down and a large pan about 6 inches deep is filled to cool down on the counter for 1 hour before transferring into the fridge. )

Comments

Additional ice wands obtained and observed to be used properly to cool down soup at time of inspection. Sauces stored in walk-in cooler is off the ground. Karage station has relocated to front of the noodle station for now. *reminder that karage should be dated in the undercounter cooler. Ice added to mayonnaise/cheese mix at this station. Tongs and spoons available to dispense toppings. Chemical storage has all concentrated to be located in the staff washroom. Test strips available for both chlorine and Quats. Recommended to place the strips on wall by dispenser. Mushrooms added to temperature charts but meat sauce on the same hot holding unit has not been added, please include this item as well for regular temperature charts. Discussed use of infrared thermometer vs. probe thermometer. Cabbage is mixed with sprouts now and stored in a larger pot of ice water bath but the container floats. -> please come up with a way to ensure the sprouts and cut cabbage are kept cold <4C as discussed. Aka miso station is still next to handwash station in the front where dirty water from handwashing can splash to the food. -> please come up with a way to protect food from contamination and handwash station accessible as discussed. 100ppm bleach sanitizer and 200ppm Quats sanitizer both used for counters in the front. ->utilize one type of sanitizer on the same surface to prevent the two different types of chemicals to mix. Back door was closed at time of inspection. ***All pending issues to be resolved in 10 days, please contact undersign when completed.