INSPECTION REPORT Health Protection JSAS-D29UUV

PREMISES NAME Zubu Ramen Bar - Metrotown		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE February 8, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE February 15, 2024
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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Back kitchen burners, 1 soup 52 C, burner turned off. Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink adjacent to walk-in cooler - no cold water supply Handsink across from dishwasher - hot water faucet turned off. Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Supervisor restored hot water to handsink across from dishwasher. Repair cold water faucet for back handsink. Ensure a garbage can is available at back handsink to allow staff to dispose of used papertowels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Back kitchen and front kitchen area - light debris build-up on floor along walls. 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

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

Comments

Handwashing facilities maintained in ramen station and bar - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. No signs of pest activity observed. Janitorial station sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Dishwasher station sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 71 C achieved. Walk-in Cooler 1 C Walk- in Freezer -20 C Rice warmers: 68 C Back of house soup cooking / hot holding: soups 75 C, 67 C Left undercounter cooler 3 C, Right undercounter cooler 3 C Undercounter freezer -20 C, Open top sushi prep cooler 0 C 2 door undercounter cooler (across from dishwasher) 3 C Ramen Cooking Line: Front Left undercounter cooler 1 C, Right undercounter cooler 4 C Freezer drawers -18 C, Back wall corner undercounter cooler 1 C, Soup warmer unit: 92 C, 90 C, 94 C, 93 C, Soy egg warmer 72 C, Rice warmer 66 C Bar: Walk-in cooler 3 C, Freezer -18 C, 3 door undercounter cooler 2 C Glass washer 12.5 ppm Iodine, Note: Iodine test kit not available, provide new Iodine test kit to allow for daily testing of glasswasher.