INSPECTION REPORT Health Protection ABAI-BE4TQ8

PREMISES NAME Kamamarui Ramen		Tel: Fax:
PREMISES ADDRESS 4219 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE July 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shon, Jun-Hyeok		NEXT INSPECTION DATE July 22, 2019
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lunch rush was over but a large container of bean sprouts and soft noodles were at room temperature at time of inspection. Corrective Action(s): Keep all bean sprouts and soft noodles (ie. potentially hazardous foods) stored in the cooler at 4C or less. A small amount of bean sprouts are acceptable on ice for immediate use during busier times as long as they are turned over within 2 hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A) Noted soap at hand sink in kitchen mixed with water again. Staff said they mixed it with a very small amount of water to create a foam so that the dispenser works. B) Observed staff peeling hard boiled eggs by the POS station. Corrective Action(s): A) Do not mix soap with water. Obtain a proper dispenser that works for the type of soap available. B) Do not prepare/handle foods by the POS station. There is no hand wash station here and this is not an approved food preparation/handling area. Violation Score: 15

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Noted sous vide device on site. Staff said that they use it for one pork dish. Corrective Action(s): The premises is not approved to do sous vide cooking. Operator to review the BCCDC Sous Vide Guidelines and submit a food safety plan for review and approval. Until formal health approval is written, the sous vide device is to be removed from the premises and there is to be no sous vide cooking. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Light cover has been replaced but was taped around the edges to the ceiling. B) Noted staff peeling foods at POS area. This is not an approved food preparation area. Corrective Action(s): A) Remove tape so that all surfaces are smooth and washable. Replace light cover if needed. B) Do not prepare foods at the POS area as there is not hand wash station in this area. All food preparation is to take place in the approved food handling areas where and hand wash station is available. Violation Score: 5

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

Comments

- Follow up inspection to routine inspection report ABAI-BE4TQ8 conducted - Chlorine sanitizer 100ppm available in both the front service area and back kitchen - Light cover has been replaced but has tape around the edges