INSPECTION REPORT Health Protection ZDER-C66MS6

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE August 20, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE August 23, 2021
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 = 58

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large undercounter cooler note at 12 C with seasoned meat inside. Corrective Action(s): Ensure all potentially hazardous foods are stored at or below 4 C. All PHFs stored above 4 C for more then 4 hours must be discarded, the rest of the food must be moved to another cooler under 4 C immediately. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front prep cooler cutting board used to plate food is not sanitized with sanitizer solution, only orange cleaner product as per staff. Corrective Action(s): Ensure all food contact surfaces are sanitized with 200 ppm QUATS or 100-200 ppm chlorine sanitize solution regularly. Cleaners do not replace sanitizing for these surfaces. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No hot water available at any sink at start of inspection. Corrective Action(s): Ensure adequate hot water is available to all sinks in facility during operation. *Staff person contacted owner and tried a reset on the hot water tank in the back kitchen during the inspection - hot water resumed at all sinks. If this issue occurs again the hot water tank may require servicing or replacement. *Monitor for hot water and investigate what the cause of this interruption in hot water to the sinks. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Back kitchen food staff person observed running dirty dishes into dishwasher, grabbing clean dishes from the clean side, preparing food, all with the same disposable gloves on. No handwashing and or glove replaced observed between tasks. Corrective Action(s): Ensure all food handlers and dishwashers are trained on when to wash hands, change out disposable gloves and general safe dishware and food handling practices. Do not mix dirty and clean, garbage and food prep, returning from the washroom or break without handwashing and changing gloves between processes. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1.Deep friers with uncooked meat placed in dirty dishwashing sink with dirty dishes, battered and then baskets with meat were placed in deep friers to cook across from the sink. 2. Dried soy product in an open sack was placed on the floor in a plastic clear garbage bag. Corrective Action(s): 1.Do not place equipment or dishware in a dirty sink unless it is being placed there for cleaning. Food prep must be done in a clean and sanitary place. If more prep space is required then that space must be created and designated for that process. *DO NOT prepare food in a dirty sink 2. All open food packages must be emptied into a pest proof container with a sealable lid and stored off the ground. Correction date: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Low fan in back food prep area - covered in food debris and dust 2. Walk in cooler fan cover - covered in dust and debris 3. Hard to reach areas Corrective Action(s): Ensure the above areas are cleaned regularly to prevent build up. Correction date: 3 days Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large undercounter cooler noted at 12 C. Temp log noted on Aug 12 onward in the AM, the cooler temp is above 4 C. In the PM this temp reached 15 C on Aug 15. Corrective Action(s): Ensure all coolers are able to maintain a temperature of 4 C or less. Repair/service cooler immediately. Do not use cooler until cooler is functioning properly. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle in back kitchen and in front kitchen has sanitizer solution in bottle - no label. Corrective Action(s): Ensure all chemical containers are properly labeled with its contents. Correction date: 1 day Violation Score: 3

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

Comments

Routine: Bar: Prep cooler: 2 C Steam hot hold: 65-68 C Rice: 68 C Elements: (Soups): 80-95 C Back Kitchen: Walk-in Cooler: 2 C Chest Freezer: -18 C Dough coolers: 1: 4 C / 2: 3 C Undercounter (Large) cooler: 12 C (*violation noted above) Handsinks: supplied with liquid soap, paper towel and cold water only (*violation noted above) Low temp dishwasher: 100 ppm chlorine Sanitizer spray bottles: 200 ppm QUATS *Missing labels on some spray bottles (*violation noted above) No signs of pest activity noted during inspection