INSPECTION REPORT Health Protection LKIM-CHMMZW

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE August 22, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE August 23, 2022
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 = 55

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Facility utilizing the cooking method of "Sous Vide" without Health Approval. . Corrective Action(s): The food cooking method of "Sous Vide" must have a formal review of the cooking process and be reviewed by the Health Authority prior to utilizing this cooking method on site. Cease all "Sous Vide" cooking immediately. Create written procedure for "Sous Vide" to be approved by FHA. Contact VCH staff for other locations that are employing the cooking method of "Sous Vide" and have not been approved to do so. . Violation Score: 15 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked batch chicken cooling in under counter cooler multiple containers stacked in a column. Cooling broth in malfunctioning cooler. CORRECTED DURING INSPECTION. Items relocated to walk-in cooler unit and stacked food items staggered to allow for hot air escape. . Corrective Action(s): Ensure proper cooling methods are employed. Coolers must be maintaining minimum 4 degrees Celsius and food items should not be stacked so as to prevent hot air from escaping and cold air from reaching middle of food containers. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Multiple Observations: 1) Hand sink located next to dishwasher lacked paper towels upon arrival of EHO 2) Hand sink located in noodle room blocked with food preparation equipment stored inside the basin. 3) Hand sink located in front of house physically blocked by fan and food preparation equipment stored inside the basin CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure hand sinks are ALWAYS accessible for use. DO NOT BLOCK HANDSINKS. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires cleaning throughout. Sanitation has deteriorated since previous routine inspection. Lower shelves and floors under equipment have food debris. Walls have food splatter throughout. Upper ceiling where fan is blowing air has large amounts of dust that have accumulated and are blowing into food directly below. . Corrective Action(s): Improve nightly cleaning. Ensure all hard to reach areas are cleaned. Clean ceiling around fan. . Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple violations: . ****Under counter cooler unit has had counter surface repaired however cooler fronts and interior require repair. This has been discussed on multiple inspections of the facility. Cooler seals require replacement, fronts of doors are broken and exposing internal materials, inside doors are deteriorating and exposing Styrofoam insulation and duct tape. This has been discussed on multiple inspections of the facility. Failure to comply with direction will result in enforcement action. Contact your EHO to discuss action plan for this item***** THIS IS A PRIORITY 1) Under counter cooler is malfunctioning and being serviced by technician upon arrival of EHO. Temperatures of 10 degrees Celsius at front of unit and 4 degrees in back of unit. 2) Bottoms of walls have deteriorated to the point that large holes exist. This requires repair. Corrective Action(s): Make necessary repairs. CONTACT FHA TO DISCUSS REPAIRS AND TIMELINE. . . Violation Score: 15

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 - 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 - Test strips available for use for dishwasher - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items (broth) – use of ice bath - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - screen in use - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection *** Garlic Chili Oil from Vancouver location found on site. FHA to confirm with VCH that this process has been approved at Vancouver location and Food safety plan has been reviewed. *** Sous Vide is NOT to occur at this location without review of food safety plan *** Repairs MUST be made to under counter cooler unit. This has been discussed in past. Current condition of cooler unit is unnacceptable *** FHA follow up inspection to occur August 23 to check under counter cooler unit *** FHA follow up inspection to occur September 07 to ensure cleaning and repairs to cooler unit have occurred