INSPECTION REPORT Health Protection LKIM-CCLNCW

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE March 16, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoshihiro Tsuruki		NEXT INSPECTION DATE 6 Months
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 No
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): Lack of sanitizer solution in back kitchen area. CORRECTED DURING INSPECTION - Staff made new sanitizer solution during inspection. . Corrective Action(s): Ensure back area has adequate amounts of sanitizer solution to supply staff throughout the day. Check sanitizer bottle supplies each morning. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on higher shelves, backsplash. . Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # 248397 of Aug-19-2020 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: OBSERVATION: 1) Domestic cooler in the dry storage room noted at 7.5 deg. C. Cooler has produce and broth stored therein. (This is a REPEAT VIOLATION). 2) Undercounter cooler in the bar area noted at 10. deg. C This cooler has beverage drinks, eggs and noodle stored therein. CORRECTIVE ACTION(S): 1) All potentially hazardous foods must be stored at temperatures of 4 deg. C or less --> Operator moved broth, eggs and boxes of noodle into a working cooling unit. 2) Have domestic cooler and undercounter cooler in bar area fixed or adjusted to maintain a temperature of 4 deg. C or less Date To Be Corrected By: 2020/08/20 Correction:

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 degrees Celsius at the dish - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - All food items covered in cooler and freezer units - Receipts available for inspection - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection