INSPECTION REPORT Health Protection JCHW-ASBSUR

PREMISES NAME Full Ramen Japanese Cuisine		Tel: (778) 319-9883 Fax:
PREMISES ADDRESS 103 - 15925 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 20, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Xiao Yun Liu		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife was stored between the prep table and the prep cooler. Corrective Action(s): All equipment and utensils must be stored in a sanitary manner. The area between two tables cannot be cleaned and sanitized on a regular basis - this may result in contamination of foods. Knife was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen ribs were thawed in standing water in the food prep sink. Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or a cooler unit at 4C or less to prevent the growth of pathogens and or the formation of toxins. Water was turned on at the time of inspection. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Drain pipe for the 3-compartment sink was leaking at the time of inspection. Technician has been contacted and will be on-site tomorrow to repair leak. Corrective Action(s): Ensure all equipment is maintained in good working order. Violation Score: 3

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

Comments

-Upright glass door cooler was at 4C. -Upright metal cooler was at 3C. -Prep cooler was at 4C (top and bottom). -Upright freezer was at -13C. -Chest freezer was at -28C. -Hot holding of rice was greater than 60C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 71C required for proper sanitizing). -Both handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer container was tested at 200ppm. Sanitizer spray bottle was properly labelled. -General food storage practices good at the time of inspection. Raw foods properly stored below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. More attention to cleaning required along the door seals of the prep cooler and the space between the prep cooler and prep table. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Foodsafe certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew certificate, student must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ASBSUR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Oil is trans fat free Facility does not use margarine Other food items did not have margarine, shortening, hydrogenated or partially hydrogenated ingredients.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment