INSPECTION REPORT Health Protection KLAI-D2VRBD

PREMISES NAME Hiroshi Japanese Ramen		Tel: (778) 366-0213 Fax:
PREMISES ADDRESS 19531 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE February 28, 2024	TIME SPENT 0.5 hours
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A bowl was still noted being used as a dispenser and stored improperly within a large container of broth. Corrective Action(s): Remove the bowl and use a proper dispenser, with a handle or one that does not come into contact with hands that may contaminate the broth. Date to be corrected by: Today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Minor amount of mouse droppings noted on the floor below the microwave and in the dry storage area. Corrective Action(s): Clean and sanitize all areas noted with mouse droppings. Continue to work with your pest control company to address the pest issue. Date to be corrected by: Today Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cardboard noted being used to line the freezer and shelves. Corrective Action(s): Remove all cardboard. All surfaces in the facility must be smooth, imprevious to moisture and easy to clean and sanitize. Purchase liners instead if you wish to line the abovementioned areas. Date to be corrected by: Today Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Food stored protected and in the proper storage hierarchy. Rice was noted at 77.0C in the rice cooker. In-use utensils were properly stored, in good condition and noted sanitary. High temperature dish machine was able to reach 75.5C at the plate level during the rinse cycle. Chlorine sanitizer spray bottles and containers were available throughout the preparation areas - all detected with chlorine residual between 100 - 200 PPM. Overall great improvement on the sanitation and organization of the facility. Operator has a valid FOODSAFE level 1 equivalent certificate (expires August 20, 2028).