INSPECTION REPORT Health Protection JSAS-BEDRYC

PREMISES NAME Jinya Ramen Bar		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE July 24, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE July 31, 2019
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs and broth 40 C on work counter hot plate. Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Staff reheated eggs during inspection to 62 C. Provide a more suitable method to hot hold eggs at 60 C, hot plate provided is too small to hot hold food container. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: UV insect trap located on back of house food preparation counter - potential for insect parts to contaminate food prepared at this location. Corrective Action(s): Relocate insect trap away from food preparation and storage surfaces to prevent contamination of food. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: High level of ant activity on back brick wall of bar and on liquor display shelves. Corrective Action(s): Bar wall, behind all bar equipment and all liquor / ramen bowl display shelving is to be thoroughly cleaned to remove all food and debris from surfaces. After cleaning use dilute bleach (1sp bleach / 1 litre water) to treat all surfaces impacted by ant activity. Any whole or cracks observed to be allowing entrance of ants are to be sealed with silicone. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and debris collecting on surfaces in the following locations: on floor in corners around receiving back door, on floor / corners under dry storage metal wire shelving, inside back of house ice machine, inside bar ice machine, bar cold glass cooler and on floor / corners under and behind all bar equipment. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer feeder located at dishwasher is not functioning. Cooking ventilation canopies are due for professional cleaning service. Blue plastic strainer on front of house cooking line - melted and broken, missing pieces. Corrective Action(s): Repair sanitizer feeder system to dispense 200 ppm quaternary ammonia. Service cooking ventilation canopies. Discard and replace blue strainer basket - food equipment is to be maintained in good condition to prevent food contamination from broken fragments of equipment. Violation Score: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Pest control has already dispensed crack / crevice insecticide to control ant activity. Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Sanitizer spray bottles equipped with Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 76 C achieved. Walk-in Cooler 3 C Walk- in Freezer -17 C Back kitchen sanitizer feeder dispensing 200 ppm Quaternary Ammonia Utensils in use stored on ice. Foods stored safely in covered, labelled and dated containers. Rice warmer 63 C Rice cookers 73 C, 73 C Reheating soup stocks: chicken soup 74 C, mushroom / vegetarian 74 C, chicken 80 C, 80 C, pork soup 77 C, 79 C Left undercounter cooler 3 C, Right undercounter cooler 4 C Undercounter freezer -19 C, Undercounter cooler (across from freezer) 2 C Undercounter cooler (right of ice machine) 4 C Ramen bowl bath 63 C Front of house: Left under counter cooler 4 C, Right undercounter cooler 0 C Corner undercounter cooler 1 C Bun steam warmer 63 C, Undercounter freezer -15 C chicken soup 73 C, 81 C, pork soup 79 C, vegetarian soup 70 C Oil, sauce hot plate 64 C Bar: Walkin cooler 3 C, bar undercounter cooler 3 C Glasswasher 12.5 ppm Iodine detected. Premise manager obtained a certificate in Foodsafe since previous inspection. Note: When staff are using ice baths for cold holding food items during rush periods - food containers must be selected to fit within ice container to maximize contact with ice and maintain cold temperature.