INSPECTION REPORT Health Protection CTIN-B6SRXZ

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE November 23, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE November 30, 2018
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: High (≥30) Total Score = 43

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: 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. Corrective Action(s): 1) Obtain more ice wands. Actively stir the soup using the ice wand as demonstrated to cool down the soups in less than 2 hours, before transferring into cooler. 2) Obtain shallow trays to cool down the karage so it reaches 20C in 2 hours before transferring into cooler at 4C. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Karage refried was probed and measured to be 40-44C after 1.5 minutes. Corrective Action(s): This is adequate reheating as food must reheat to a minimum of 74C. Use thermometers onsite to verify. Staff refried food immediately. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw bean sprouts, cut cabbage were stored on top of a crate in the front area at about 7-8C. House made chili sauce also placed on the counter, inadequate ice water bath for sauce used for karage. No ice bath for pork used for stir fry (8C). Corrective Action(s): Staff placed ice water into the vegetables immediately and ice bath for pork. Ensure that all cold potentially hazardous food are stored at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wet wiping clothes were left on the counter in the front service area. Corrective Action(s): Always store wet wiping clothes in 200ppm Quats sanitizer between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Small handwash station at front service area where vegetables are stir fried is blocked with new table storing miso mix next to it. Food utensils were placed in the handwash station. Corrective Action(s): Do not store anything in the handsink as it is for handwashing only. Resolve the issue with addition of table as it makes handwashing inconvenient. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Several ramen toppings do not have dispenser such as tongs, spoons or chopsticks. Staff do not always wear gloves either and have different tasks. 2) Aka miso is next to the handsink in the front service area, where dirty handwashing water may contaminate the miso. 3) Karage station (assembly and sauce) is about 2 ft directly across from dishpit and has no cover, where dirty dishwashing water may contaminate this area. 4) Tubes of sauce are stored directly on the ground in the walk-in cooler. Corrective Action(s): 1) Obtain dispensers for toppings to prevent food contamination. 2) 3) Arrange the new stations created so that food is protected from contamination. 4) Lift all food 6 inches off the ground. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was open at time of inspection. Corrective Action(s): Keep back door closed to prevent pest entry. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Two orange cleaners were placed on top of the ramen assembling area next to food items. Several other chemials were stored with oil under dishpit and in gyoza/karage area. Corrective Action(s): Separate chemical storage from food storage. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: New changes made to the restaurant including rearrangement of the ramen noodle making area, addition of vegetables stir fry station and karage station. Corrective Action(s): As reiterated before, do not make structural or menu change without Health Approval. Propose a plan to address health concerns or revert to original setup. Complete in 1 week. 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 Walk-in cooler: 3C Undercounter coolers in the front X2: 4C Undercounter freezer: -11C Undercounter freezer in the back: -14C Small chest freezer: -18C Ramen noodle cooler: Rice: 66C Soups X3: >60C Spicy pork and portebello mushroom: 72-78C Dishwasher (low temp): 100ppm chlorine at plate level *test strip expired soon (Nov 2018) Quats sanitizer in spray bottle at 200ppm *test strip absent No apparent signs of pest noted at time of inspection Temperature logs: up to date *add the spicy ground meat and portebello mushrooms as they are hot potentially hazardous food Foodsafe certified staff present Health Permit posted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-B6SRXZ
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: 0.25 hour Specific comments: Canola oil: 0% trans fat
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