INSPECTION REPORT Health Protection ATHP-CXTVEQ

PREMISES NAME Jinya Ramen Bar		Tel: (604) 559-2222 Fax:
PREMISES ADDRESS 1629 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE November 22, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) (Gavin) Geng Wang		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): Three sanitizer buckets were tested and none of them had a sanitizer solution present. Corrective Action(s): A 100 ppm chlorine ( 1 tsp per liter) bleach solution was prepared during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Flies noted in the bar area and a small number was observed in the kitchen. Corrective Action(s): Contract the services of a professional pest control company to correct this issue within two weeks. Violation Score: 3

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

Comments

Kitchen: -Ensure that records are kept for both dishwashers. Recommend purchasing a maximum hold thermometer for the back dishwasher. Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. Temperature records were up to date. An ice bath is used for cooling the broth when it is prepared in advance. The dishwasher reached > 71 C at the plate level. Ice machine is cleaned regularly. General sanitation was satisfactory. Bar: Low temperature dishwasher had 100 ppm chlorine. Hand sink supplied with hot and cold water, soap and paper towels. General sanitation in the bar was satisfactory. Storage room: Food was stored in pest proof containers The freezer was < -18 C. The food storage area was organized.