INSPECTION REPORT Health Protection JSAS-B9ZR6N

PREMISES NAME Jinya Ramen Bar		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE March 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE March 12, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: floor, corners and hard to reach areas around back receiving door, kitchen dry storage area and front noodle bar station. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Janitorial sink changed and re-plumbed without a trap. Corrective Action(s): Janitorial sink is to be re-plumbed with a trap installed on waste water pipe. Note: building modifications including premise replumbing require a plumbing permit with the City of Burnaby. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Premise Operator does not have a certificate in Foodsafe. Corrective Action(s): Operator is to provide proof of registration to take a Foodsafe course upon re-inspection. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JSAS-B9SSMU of Feb-27-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen entrance handsink is obstructed by adjacent cooler and dish cart. Correction: Relocate kitchen equipment to ensure handsink is fully accessable at all times to allow for frequent and convenient handwashing by staff.

Comments

Reviewed soup reheating process - soups are brought to a boil and confirmed to reach 100 C by staff before hot holding soups above 60 C Food utensils in use stored in ice containers throughout premise. Clean ramen bowl storage - rags and cleaning equipment removed from this area. Wiping rags no longer used to for staff to wipe hands at noodle station. Storage shelves have been re-organized - chemicals no longer stored together with food or food equipment. Kitchen equipment has been re-configured around kitchen entrance - handsink is now fully accessable.