INSPECTION REPORT Health Protection CTIN-BC6UG7

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE May 14, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE May 17, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Soups stored in the large prep cooler in the back was measured to be 8.8C. Corrective Action(s): Relocate all food in prep cooler to walk-in cooler until prep cooler is fixed and able to maintain at <4C. Complete by Friday May 17, 2019. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Wiping towels were left on the counter between uses. 2) Large vats were informed to be washed with detergent, rinsed and air dried. Corrective Action(s): 1) Reminder that wiping towels need to be placed in sanitizer between uses. Recommended to use a larger sanitizer bucket as the insert can only fit 1 towel. A larger white insert was found and placed in the front kitchen for use. 2) Ensure to follow proper warewashing procedure so that dishware and equipment are washed with detergent, rinsed with water, sanitized in 100ppm bleach/200ppm Quats for 30 seconds, then air dried. Will provide FHA warewashing sign to operator again. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large prep cooler in the back kitchen was measured at 7.9-8.9C. Ice block observed on the condenser. Corrective Action(s): Please adjust or service the cooler so it can store food at 4C or colder. Retain service report for review if cooler requires servicing. Thermometer placed inside unit to monitor temperature at time of inspection. Violation Score: 3

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

Comments

General: Handsinks X4: soap, paper towel, hot & cold running water available; all were accessible *please reinforce importance of handwashing to all staffs Prep coolers in the front: <4C Soups/tofu/mushroom/curry: >60C Undercounter freezer: -11C Walk-in cooler: 3C Chest freezer: -17C Noodle cooler: 4C Rice X2: >66C Dishwasher (low temp): 100ppm chlorine at plate Test strips onsite Quats sanitizer in 200ppm *no test strips, please obtain from supplier Temperature records: Ice machine kept in sanitary condition, scoop stored outside No apparent signs of pest noted at time of inspection, back door closed Permit posted and Foodsafe certified staff onsite Please have the following completed. 1) Secure prep table above ice machine as it is wobbly. 2) Please remove unused dough machine by next routine inspection. 3) Obtain 2 probe thermometers for use. One for chicken karage/meatball station. 4) Obtain durable gloves for dishwashing. 5) Discussed switching pots out so that it can be washed in the dishwashing sinks easier. 6) Reorganize the undercounter freezer (glasses on one side or one level).