INSPECTION REPORT Health Protection KLAI-CN9RBK

PREMISES NAME Hiroshi Japanese Ramen		Tel: (778) 366-0213 Fax:
PREMISES ADDRESS 19531 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE January 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min Soo Kim		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The storage of a knife and scissor was noted wedged in between a stainless steel cooler and the wall. Corrective Action(s): **Issue corrected at the time of inspection** Operator removed the scissor and knife for an alternate storage location. Do not store utensils in any hard to clean places or places where you can not guarantee their cleanliness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Mouse droppings were noted in the following areas: - On the stainless steel shelf below the prep sink that is along the cookline. - In the dry storage room; On top of the large soy sauce containers. - In the dish washing area - below the 2-compartment sink and by the door to the dinning area. 2. Debris and buildup noted on the floor beside the stainless steel coolers along the cookline. Corrective Action(s): Clean, sweep and sanitize the aforementioned areas and maintain in a sanitary condition at all time. Facility has an external pest company that comes in monthly for inspection and to set traps. Continue to work with the pest control company to mitigate and eventually eliminate the pest situation. Continue to implement your Sanitation Plan and pay special attention to the aforementioned areas and sweep and clean as often as you see droppings to help deter the pests from coming back. Date to be corrected by: Jan 22, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. All food was stored protected and in the proper storage hierarchy. Rice in the hot hold unit was noted above 60C. Bleach sanitizer spray bottle available in the server area - noted with 200 PPM chlorine residual. During the inspection, another bleach sanitizer spray bottle was prepared. Always ensure both the server and kitchen preparation areas have access to a sanitizer for use on food contact surfaces when required. Mix 2 tsp of bleach per 1 L of water for 100 - 200 PPM chlorine residual. High temperature dish machine was able to reach 74.3C at the plate level during the rinse cycle. Have staff check for the final rinse temperature at least once a day. Dish machine is functioning properly if it is able to reach 180F on the temperature gauge during the rinse cycle; Alternatively, you may invest in a water-proof high temperature resistant thermometer and check the rinse temperature at the plate level (must reach 160F or 71C). General organization acceptable. Interior of the ice machine and fume hood (due for professional cleaning on June 12, 2023) noted in a sanitary condition.