INSPECTION REPORT Health Protection LKIM-CNKRJB

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE January 30, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE February 10, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cold previously deep fried chicken stored on rolling rack beneath deep fryer unit as no under counter cooler unit is within immediate proximity to deep fryer units. CORRECTED DURING INSPECTION - Staff observed to relocate cooked chicken to under counter cooler unit. 2) Egg whites stored inside cooler unit that is malfunctioning in noodle area. CORRECTED DURING INSPECTION - Egg whites relocated to functional cooler unit . Corrective Action(s): 1) The area surrounding the deep fryer unit should not have food items stored here for indefinite periods of time or during lunch or dinner "rush". The design of the kitchen is such that staff will have to remove food items from nearest cold storage units on other side of wall. Poor design of kitchen is no excuse for improper food storage practices. 2) Repair cooler unit such that temperatures of less than or equal to 4 degrees Celsius are maintained. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Dry storage unit in back parking lot not locked upon arrival of EHO 2) Inside of ice machine requires cleaning. Mould was observed. . Corrective Action(s): 1) dry storage area backs onto public parking lot. This storage space was not approved by FHA as it is not included in original floorplans. Space is required to be locked at all times to prevent against contamination by public 2) Clean the inside of ice machine more frequently . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handsinks required a long period of time for hot water to arrive at faucet. 2) Cube van used in transport of noodles etc to other locations requires cleaning and internal components better designed for storage. Wooden plywood observed for use inside vehicle. 3) Inside of walk in cooler unit requires repainting. Paint is peeling 4) Cooler seals are dirty and signs of breakage - main undercounter broth cooler. 5) Noodle cooler observed to be at temperatures of 9-10 degrees Celsius. Thermometer was placed inside cooler for approximately 30 minutes and temperature did not lower to 4 degrees Celsius . Corrective Action(s): 1) Ensure prior to the start of food preparation hot water is available at all sinks. Run hot water to ensure it is working properly. 2) Remove or resurface plywood. Clean interior of van. Ensure it is suitable for food transportation. 3) Repaint interior of walk-in cooler unit 4) Replace/repair under counter cooler seals 5) Have cooler unit serviced. Do not store potentially hazardous food items in this cooler unit until such time as it can be repaired. . Violation Score: 9

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

Comments

COMMENTS - Facility in GOOD sanitary condition - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – use of ice wand, ice bath - First In First out and date stamping methods observed in use - Food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Facility requires more space. Facility is supplying noodles, broth and other items to associated restaurants. Facility needs more space NOTE: EHO has previously informed owners of need for proper transportation vehicle for food transportation. No observations of broth transported today during inspection however EHO has been informed that broth is transported to other locations in Vancouver. Cold storage transportation is required for potentially hazardous items. The vehicle used for transportation of food items is to be durable, in good sanitary condition and constructed of suitable surfaces for food transportation. If the vehicle is used for the transportation of cold potentially hazardous items then the vehicle also must be capable of maintaining temperatures of less than or equal to 4 degrees Celsius.