INSPECTION REPORT Health Protection LKIM-BYWVNA

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE March 8, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE March 15, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Large pots of broth observed to be cooling in 20 degree Celsius water in sink. Only one ice wand observed. Staff explained multiple ice wands have been damaged and need to be replaced. . Corrective Action(s): Ice wands are to be used to cool large quantities of food items. An alternative method is to use ice baths in sink. Ice wands will crack if they are placed into hot broth too soon. Do not place ice wands in broth that has just been removed from heat source. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large quantities of cooked potentially hazardous food items found out at room temperature upon arrival of inspector. CORRECTED DURING INSPECTION - items moved to walk in cooler unit. . Corrective Action(s): Do not leave potentially hazardous food items out at room temperature during lunch rush. Obtain hot holding unit for long term storage of cooked potentially hazardous food items. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple Observations: 1) Lack of adequate amount of sanitizer solution upon arrival of inspector. Only one bottle of sanitizer solution was present and staff were observed to run and fill buckets with sanitizer solution to use in various food production areas upon arrival of inspector. 2) Ice machine had mould inside unit. 3) Upon arrival of Environmental Health Officer containers used in food production (noodle making) were found on floor of facility. 4) Tongs were observed in dirty room temperature water at front area. Corrective Action(s): . 1) Sanitizer solution should be made available prior to food production each day. Do not wait until Environmental Health Officer arrives to ensure adequate amounts of sanitizer solution are available for staff to use. Sanitizer solution should be available for each area of food production (including the noodle area, meat preparation area, front prep area and next to walk in cooler). 2) Empty ice machine. Discard ice. Clean and sanitize all parts of ice machine unit. 3) Ensure all items involved in food preparation are stored up off floor. Food production is NEVER to occur on the floor. 4) Tongs are to be stored on ice, in water greater than 60 degrees Celsius on grill, in cooler unit or a new set to be used each time. Do not store tongs in room temperature water. . NOTE: Lack of sanitizer solution is a reoccurring violation at facility. If this continues facility will receive fines. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked in noodle preparation area. Dirty dishes stored in hand sink. . Corrective Action(s): All handsinks must be fully accessible at all times. Do not store any items inside hand sinks. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Upon arrival of Environmental Health Officer all handsinks provided cold water at hot water faucets indicating time period between previous use was significant. Staff were observed to use gloves and change gloves without adequate handwashing between glove changing. . Corrective Action(s): Each time gloves are changed hands are to be washed and new gloves are to be put back on. If facility is going to continue to encourage glove use the staff must ensure proper handwashing is occurring simultaneously to glove changing. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Facility not as per approved floorplans. Addition of two stand up coolers has occurred and additional shelving has been added to noodle preparation area. This has resulted in a pathway between hand sink and "Food Preparation Area-2" being blocked. Accessibility of this handsink has been reduced. . Corrective Action(s): Relocate food preparation table from blocking the pathway. . . Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Inside walk in cooler unit boxes of raw meat were observed to be stacked high next to vegetable items. Vegetables were leaning on boxes of raw meat items. Jackets and personal items (cell phones, bag) observed to be stored on top of bags of grain in noodle preparation area. . Corrective Action(s): Ensure proper separation of raw proteins from vegetable items in cooler unit. Store in such a manner that raw proteins do not have the potential to contaminate raw vegetable food items (either below vegetables or place partition wall between items) Jackets and personal items are to be stored in designated area for staff and not in food production areas. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organizing required: - Back area requires organizing on shelves - Cleaning on lower shelves. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Meat cooler in state that requires repair. Front laminate is deteriorating badly, inside cooler is coated with tinfoil, cooler seals require cleaning or replacement. . Corrective Action(s): Ensure meat cooler is fully repaired. Current condition of cooler, both interior and exterior, is not acceptable. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - 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 50 ppm Chlorine at the dish - NOTE: Ensure testing of this item DAILY - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan posted and available on site for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Maximum seating of no more than 6 patrons in place per seat; outdoor seating provided - Restaurant is recording first and last names and phone number records of patrons and keeping for 30 days NOTE: Outdoor space heater with large propane tank observed inside kitchen space. Panini grill used for grilling pork belly observed in front area without fire suppression system or ventilation above unit. Ensure these items are compliant with City of Burnaby Fire Department.