INSPECTION REPORT Health Protection 256098

PREMISES NAME Zubu Ramen Bar - Metrotown		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE August 4, 2022	TIME SPENT 4 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE August 18, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 76

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Soup on stove temperature measured as 51 deg.C 2) Soy eggs hot holding measured 54 deg.C Corrective Actions: 1) Soup reheated to boiling and hot held at a higher temperature setting 2) Eggs discarded. Temperature at hot hold increased to 160F in order to reach water bath temperature of 60 deg.C Food must be hot held > 60 deg.C to prevent pathogen growth Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Multiple in use cleaning rags left outside of sanitizer buckets. 2) Bar area sanitizer measured 50ppm quats Corrective Actions: 1) Rags placed into buckets of sanitizer 2) Sanitizer discarded and new solution obtained. In use cleaning rags must remain in sanitizer to inhibit pathogen growth. Corrective Action(s): Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handsink at back of house does not have soap. Manager states they do not use that sink 2) Bar handsink is obstructed, has a glass inside covering the drain and lacks soap. Staff uses drink prep sink to wash hands Corrective Actions: Ensure handsinks are fully equipped and accessible at all times. Do not use food prep sinks to wash hands. Adequate handwashing is crucial to prevent cross contamination Corrective Action(s): Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Employees observed preparing food, removing clean dishware, or starting new tasks without first washing hands. 2) Employees dry hands using soiled cleaning rags. Corrective Actions: Staff educated on proper handwashing procedures. Hands must be cleaned and dried using disposable paper towel whenever a new task is started. Clean hands are important in preventing cross contamination. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3) Ice machine in bar area is stained and requires cleaning 4) Soup pots left on floor in dishwashing area 5) Multiple observations of in use utensils left in stagnant water 6) Bags of potato starch stored next to janitor station with unused equipment, keys, cleaning chemicals, cardboard boxes Corrective Actions: 1) Deep clean premise, including areas behind or below equipment, along walls, in corners. 3) Empty Ice machine and clean thoroughly 4) Do not store equipment on floor 5) Store in use utensils in ice or outside water. 6) Store food seperately from chemicals, equipment and garbage. Food must be handled in a manner that prevents contamination Premises must be clean to ensure no contamination occurs, and to prevent harborage of pests Corrective Action(s): Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Bags of soup defrosted in prep sink by soaking in hot water 2) Salmon filet left to defrost on counter at room temp. Corrective Actions: Food must be defrosted in a cooler overnight or under cold running water. Imporoper thawing can promote pathogen growth Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1) Mouse droppings found in dry storage area under staff shoes, in corner, and along walls 2) fly activity noted in back of house by grease trap Corrective Actions: Clean droppings using bleach solution, then soak area in sanitizer and allow to air dry. Date To Be Corrected By: 08/05 Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Large gap in double doors leading to patio 2) Hole in floor in bar area 3) Hole below handsink in a dishwash area 4) Hole in mens bathroom wall Corrective Action: Seal up all gaps and holes. Pests can enter premise through gaps Date To Be Corrected By: 08/11 Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise has food, dirt and gease all throughout entire premise. All areas below and behind equipment requires deep cleaning. Dining area floor has black stripes due to buildup of dirt Corrective Actions: Deep clean entire premises with focus on walls and corners and area below or behind equipment Date To Be Corrected By: 08/05 Corrective Action(s): Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lights not working in dry storage area. Corrective Action: Replace lights Premise must be well lit to promote proper cleaning and sanitation Date To Be Corrected By: 08/05 Corrective Action(s): Violation Score: 3

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

Comments

Back of house: walk in cooler 2 deg.C walk in freezer -23 deg.C Rice warmers 72 deg.C 74 deg.C Soup 73 deg.C 51 initial, reheated to 80 deg.C Left undercounter cooler 4 deg.C middle undercounter cooler 2 deg.C undercounter freezer -19 deg.C sushi prep cooler 4 deg.C 2 door undercounter cooler across from dishwasher 4 deg.C Dishwasher 79 deg.C at plate level Cooking line: Front left undercounter cooler 4 deg.C Right undercounter cooler 2 deg.C Freezer Drawers -18 deg.C Back left undercounter 1 deg.C Soup warmers 72 deg.C 75 deg.C 80 deg.C 72 deg.C Hot plate (oil inserts) 62 deg.C 61 deg.C Bar area: Walkin cooler 1 deg.C Chest freezer -20 deg.C Drink cooler 4 deg.C Glass washer 25ppm iodine Janitor area sanitizer feed 200ppm quats Dish wash area sanitizer feed 200ppm quats note: both feeds require running for a short time to dispense 200ppm. Washrooms equipped with soap, air dryer, hot and cold water Items in storage are well organized and stored off ground Ensure temp logs are maintained Food items should not be stored in ice. Only ramen area may store food in ice during peak hours. Westside Pest Control last visit on July 24th. Report noted no pest activity.