INSPECTION REPORT Health Protection JPAK-AU9UWF

PREMISES NAME Jinya Ramen Bar		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE December 21, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE December 22, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed utensils such as stirer, rice scoops, and ladles stored in a container with dirty water. Corrective Action(s): Required operator to wash, rinse and sanitize these utensils and to store these utensils in ice water. operator must ensure to replenish/replace ice water frequently to prevent microbial growth Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: hand washing sink at the bar area did not have liquid soap and paper towel; operator stated that the sink is used for filing up ice water for customers Corrective Action(s): Required to have liquid soap and paper towel as use it only as a hand washing sink. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Bar -overall sanitation is satisfactory -QUAT sanitizer on site; detected 200ppm of QUAT with test strip -iodine glasswasher in good working order; detected 25ppm of iodine with test strip -beverage prep cooler at 3.2 C -walk-in liquor cooler at 1.2 C -ice machine kept in sanitary condition; ice scoop stored separately in a clean container -no sign of pests noted at the time of inspection Ramen Kitchen: -overall sanitation is satisfactory -bleach sanitizer available for use; detected 200ppm of chlorine with test strip -line coolers are at 4 C -drawer freezer at -18 C -rice cooker at 75 C -hot holding unit at 85 C -hand washing sink stocked with liquid soap and paper towel -hot and cold running water available at all sinks *noted hard-boiled eggs and other meat products on top of prep table. measured temperature to be at 5.4-6.7 C. Operator explained that the batches out at room temperature are used up within 20-30 minutes. different batches of eggs and meat products were found in the line cooler below the prep table. Operator must ensure that all products are used within 2 hours; if not used within 2 hours, must discard all food products that were stored at room temperature. Start indicating time out to monitor room temperature holding* -ice machine kept in sanitary condition; ice scoop stored separately in a clean container -no sign of pests noted at the time of inspection Food preparation kitchen: -overall sanitation is satisfactory -hand washing sinks are stocked with liquid soap and paper towel -hot and cold running available at all sinks -line coolers at prep tables at 4 C or lower -line freezer at prep table near the dishwasher at -18 C or lower -walk-in cooler at 4 C or lower **noted a piece of cloth covering eggs that are being marinated in some sort of a sauce. operator explained that the cloth is used to ensure all parts of the eggs are marinated equally and then the cloth is discarded after single use. cloths are only used for eggs** -walk-in freezer at -18 C or lower; noticed the lighting is quite dim. ensure to replace the bulb to provide adequate lighting for staff -two rice cooker being used at 60 C or above -high temperature dishwasher in good working order; reached 72.8 C at plate level after final rinse cycle -QUAT sanitizer for food contact surface on site available for use at 200 ppm of QUAT -no sign of pests noted at the time of inspection General: -QUAT sanitizer spray bottles and white wiping cloth available at multiple areas in dining halls; **operator must ensure that wiping cloths are 1.washed/laundered frequently or 2.being soaked in the sanitizing solution prior to use. -orange towels are being used to dry spoons and other utensils in the dining hall; operator must ensure that if utensils need to be dried; paper towel must be used. -overall dining area is clean and organized -washroom well-maintained -staff maintaining hygienic practices (washing hands and replacing single use gloves frequently)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-AU9UWF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment