INSPECTION REPORT Health Protection CTIN-BE7TRG

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE July 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yoshihiro Tsuruki		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Black garlic oil mixture on the hot plate was measured at 28C. Repeat. Owner informed that the staff might have accidently turned off the hot plate. Corrective Action(s): Do NOT repeat this infraction. Please train ALL staff to keep the black garlic oil mixture at 60C or hotter. Directed staff to reheat then hot hold. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted behind coolers and prep table in the kitchen; onion peels fallen behind chest freezer. Corrective Action(s): Please clean the noted areas more frequently as discussed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handwash station in the women's washroom was observed to be leaking water. Corrective Action(s): Please repair the handwash station immediately so there is no longer a leak. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Prep coolers X2: <4C Reach in cooler: 4C Reach in freezer: -18C Chest freezer: -20C Rice: 74C Dishwasher (high temp): 74.9C at plate, see thermo-label Observed ice wand being used to cool down marinating sauce at time of inspection; owner aware that cooling must take place within 2 hours at room temperature Exhaust hood serviced Ice machine kept in sanitary condition, scoop stored outside No apparent signs of pest noted at time of inspection, screen door in use Permit posted and owner is Foodsafe certified