Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-B9SSMU
PREMISES NAME
Jinya Ramen Bar		Tel: (604) 229-2477
Fax:
PREMISES ADDRESS
4575 Central Blvd
Burnaby, BC V5H 4J5		INSPECTION DATE
February 27, 2019		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Yen Te (Andy) Wu		NEXT INSPECTION DATE
March 06, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
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: 2
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Soup pots in kitchen, reheated from premade soup batches: pork soup 64 C, vegetable soup 58 C
Corrective Action(s): Ensure all foods are cooked or reheated are brought to 74 C or hotter for 10 seconds. Staff should use a probe thermometer to verify cooking temperature. Visual verfication can only be used if soup stocks are brought to a rolling boil.

Soups reheated at time of inspection.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Kitchen entrance handsink is obstructed by adjacent cooler and dish cart.
Corrective Action(s): Relocate kitchen equipment to ensure handsink is fully accessable at all times to allow for frequent and convenient handwashing by staff.
Violation Score: 5

Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: Noodle station - some food utensils in use stored in a common container of stagnant water.
- wiping cloth on counter used by foodhandler to wipe fingers between order assembly
- wiping rag and steel wool pot scrubber stored above sanitized ramen bowls.
Corrective Action(s): Food utensils in constant use are to be stored in a clean dry container or on ice.
Do not use wiping cloths for cleaning hands while assembling food orders.
Do not store cleaning supplies above sanitized dishware.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Floor corners under shelves and hard to reach areas of dry storage area and noodle bar have build-up of debris.
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

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: New janitorial sink installed to replace larger floor mounted sink. Janitorial sink installed without a plumbing trap.
Corrective Action(s): Re-plumb janitorial sink with a trap installed.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Dry storage shelving chemical products stored together with food.
Corrective Action(s): Ensure inventory is organised, chemicals are stored centrally away from food and food utensils to prevent chemical contamination.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Premise manager is not Foodsafe certified.
Corrective Action(s): Premise manager must obtain a Foodsafe certificate.
Violation Score: 1

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

Professional pest control service in place.
No signs of pest activity observed.
Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
Sanitizer spray bottles equipped with 200 ppm Quaternary Ammonia (refreshed at time on inspection, ensure spray bottles are changed frequently to maintain residual)
High temperature sanitizing dishwasher 73 C achieved.
Low temperature chemical sanitizing glasswasher 12.5 ppm Iodine achieved.
Walk-in Cooler 3 C
Walk- in Freezer -18 C
left undercounter cooler 2 C
right undercounter cooler 0 C
undercounter freezer -13 C
Rice warmer 62 C
left rice cooker 68 C
right rice cooker 67 C
chicken soup 84 C, thai soup 86 C
open top prep cooler 3 C
undercounter cooler (next to icemachine) 2 C
Noodle station:
Bowl bath 60 C
Left undercounter cooler 4 C
Right undercounter cooler 2 C
Back undercounter cooler 1 C
Bun steamer 69 C
Freezer prep drawers -12 C
Oil dips hot holding 61 C
Soups: pork 85 C, chicken 85 C, 73 C, vegetable soup 69 C
Egg soup 62 C, pork oil 60 C, pork soup (back up) 87 C
Bar:
Walk-in cooler 2 C
Bar cooler 4 C
Freezer -9 C