INSPECTION REPORT Health Protection AHEN-CNLTX5

PREMISES NAME Kawawa Ramen		Tel: (604) 498-8270 Fax:
PREMISES ADDRESS 1080 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 31, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Xiyu Zhang		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked pork inside the walk-in-cooler had an internal temperature slightly above 4 degrees C (approximately 5.5-6 degrees C) in the middle area of the thick portions. This cooked pork had been placed inside the walk-in-freezer before being transferred into the walk-in-cooler today according to the Manager. Corrective Action(s): Staff began slicing the cooked pork meat further during the inspection to facilitate rapid cooling. . Ensure the cooked pork meat is sliced into smaller portions/pieces to faciliate rapid cooling. Ensure food is rapidly cooled from 60 to 20 degrees C or less internal temperature within 2 hours maximum and 20 degrees C to 4 degrees C or less within 4 hours maximum (total time of 6 hours maximum). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat residue was present over the meat slicer (including the blade component). It was last used yesterday according to staff. Corrective Action(s): Staff disassembled and cleaned and sanitized the blade through the dishwasher. Staff manually cleaned and sanitized the remainder of the meat slicer during the inspection. . Meat slicer is used one to two times per day depending on the demand according to the Manager. Ensure the meat slicer is disassembled, cleaned and sanitized at least every 4 hours between use, between different types of meat products, and after final use each day. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks (3 in the kitchen, 1 in the front service area, and 3 in the washrooms) were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and other refrigeration units (prep. cooler, three under-the-counter coolers, refrigerated cooler drawers, sushi bar top cooler, and bar cooler) were at or below 4 degrees C. Drinks cooler was above 4 degrees C, however contained pop only. Walk-in-freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Other previously cooled food was at or below 4 degrees C. Manager informed they place cooked food into the walk-in-freezer for rapid cooling and then transfer it into the walk-in-cooler. Raw meat was stored separately from ready-to-eat food inside the walk-in-cooler. Sushi rice was not being stored or served at the time of inspection. Probe thermometer was available. Double compartment prep. sink was operational. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Single sink near the dishwasher with faucet and overhead sprayer was supplied with hot and cold running water. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 71 and 76 degrees C upon two runs) at the plate level. 100 ppm chlorine sanitizer was available inside a labelled sanitizer pail. 200 ppm QUATS sanitizer was available inside three labelled spray bottles. Ice machine is drained, cleaned, and sanitized every 1.5 weeks according to the Manager. Interior surfaces of ice machine appeared clean at the time of inspection. Ventilation hood panels appeared clean at the time of inspection. No signs of recent pest activity was evident at the time of inspection. Manager on shift had valid FOODSAFE Level 1 course training (expiration date: June 17, 2026) and FOODSAFE Level 2 training (expiration date: August 10, 2021). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.