INSPECTION REPORT Health Protection AHEN-CJFT6U

PREMISES NAME Kawawa Ramen		Tel: (604) 498-8270 Fax:
PREMISES ADDRESS 1080 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 20, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Xiyu Zhang		NEXT INSPECTION DATE September 26, 2022
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 = 18

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available inside two sanitizer pails in the kitchen area. Staff informed that they had setup the chlorine sanitizer earlier this morning. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (1/2 teaspoon of bleach per L of water) during the inspection to sanitize prep. surfaces. Ensure the chlorine sanitizer and wiping cloth inside it is changed frequently throughout the day to maintain it at 100 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat was observed stored above ready to eat food inside the walk-in-cooler. 2. Scoop was observed stored inside the ice machine. Corrective Action(s): 1. Staff re-organized food storage areas to place ready to eat food on lower shelving units than ready to eat food. Ensure raw meat is stored either on the lowest shelving unit or on separate shelving units from ready-to-eat food to protect ready-to-eat food from any potential contamination. 2. Ensure the scoop is stored separately from the inside of the ice machine to prevent the handle from potentially contacting and possibly contaminating the ice (a ready to eat food). Co-owner placed the scoop on a clean empty tray at the time of inspection. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Both chlorine sanitizer pails and all three QUATS spray bottles were not labelled to identify the contents. Corrective Action(s): Label each sanitizer pail and spray bottle to properly identify the contents; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers were not available inside the under-the-counter cooler across from the cook line and upper sushi bar cooler. Corrective Action(s): Ensure each refrigeration unit (including the above-noted coolers) are equipped with accurate thermometers; Correct as soon as possible within 1 week. Violation Score: 1

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

Comments

Handsinks were supplied with liquids soap, hot and cold running water, and single-use paper towels. Double-compartment prep. sink was operational. Ware-washing sink units were operational. Sink plugs were available at the double compartment sink near the back area. High temperature dishwasher final rinse temperature was at or above 71 degrees C (measured at 78 degrees C) at the plate level. Dishwasher final rinse temperature was at or above 180 degrees F (82 degrees C) for at least 10 seconds during the final rinse cycle at the manifold level measured from the rinse gauge. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C (measured at -23 degrees C at the time of inspection). Hot-held rice was at or above 60 degrees C. A probe thermometer was available on-site. Sushi rice pH was measured below 4.2. No signs of recent pest activity were evident at the time of inspection. 200 ppm QUATS sanitizer was available inside three spray bottles in the front service area. Ice machine was in a clean condition. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.