INSPECTION REPORT Health Protection 248592

PREMISES NAME Zubu Ramen Bar - Metrotown		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE August 31, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE September 08, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Adequate handwashing stations not available for employees [s.21(4)] OBSERVATION: Handwashing station in dishwashing line lacked paper towel both in paper towel dispenser and on the table next to handsink. CORRECTIVE ACTION(S): Ensure all handwash stations are stocked with all sanitary equipment e.g. paper towel, liquid sopa, hot/cold running water. This was corrected immediately during inspection Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 5

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: failure to hold a valid permit while operating a fod service establishment [s.8(1)] OBSERVATION: Operator has changed name of premise from JINYA RAMEN BAR to ZUBU without Health Approval. CORRECTIVE ACTION(S): Ensure Health Approval is granted prior to making any changes in premise Example change of name/ownership, change of equipment OR structural changes. Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: food not thawed in an acceptable manner [s.14(2)] OBSERVATION: food items kikurage in pre-package form, noted thawing in prep sink with tap turned off. CORRECTION ACTION(S): Ensure all food items (frozen) is thawed proper under cold running water or in cooler at 4 deg. C or less. Pre-package food item kikurage immediately opened and prepared. Has in sink for less than one hour operator explained. Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Premises not maintained as per approved plan [s.6(1)(b)] OBSERVATION: 2 compartment sink next ot high temperature dishwasher has leaking pipe underneath at the time of visit. CORRECTIVE ACTION(S): Contact plumbing technician to have leaking pipe fixed as soon as posssible to stop leaking water on floor at dishwashing line. Date To Be Corrected By: 2020/09/08 Corrective Action(s): Violation Score: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have foodsafe level 1 or Equivalent [s. 10(1)] OBSERVATION: Operator/person in charge had not FOODSAFE level 1 certificate or it's equipvalent at the time of visit. CORRECTIVE ACTION(S): Ensure operator registers for FOODSAFE Level 1 training and have prove of regiistration available as soon as possoble. Date To Be Corrected By: 2020/09/08 Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In Operator's absence no staff on duty has FOODSAFE level 1 or equivalent [s.10(2)] OBSERVATION: No kitchen staff on duty had FOODSAFE level 1 or equivalent at the time of visit. CORRECTIVE ACTION(S): In the absence of operator, ensure at least one kitchen staff member in every shift has FOODSAFE level 1 or it's equivalent. Date To Be Corrected By: 2020/09/10 Corrective Action(s):

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

Comments

This inspection done by an EHO student. GENERAL COMMENTS *All handstations except for one mentioned above were stocked with liquid soap, paper towel, hot/cold running water *The following temperatures were measured: *Back House -Walk-in cooler 2.0 deg. C -walk-in freezer -21.0 deg. C -Undercounter cooler (double door) next to Rice Cooker 3.4 deg. C -Under counter cooler next to ice machine 2.0 deg. C -Prep Cooler --> at food surface (shrimp) 3.0 deg. C inside cooler 3.0 deg. C -Glass door cooler next to ice machine 4.0 deg. C air temperature. *Cooking line -Hot holding for seasoning egg at 60.0 deg. C NOTE: Ensure food is hot holding unit is stirred often for even distribution of temperature in food item therein -Bean Sprout in ice at 3.5 deg. C -Under counter cooler next to deep fryer 4.0 deg. C -Prep cooler next to handsink 3.0 deg. C at food surface (egg) and -1 deg. C inside cooler -2 hot holding for rice back house 73 deg. C and 71 deg. C each -Plate steamer/hot holding noted at 63.5 deg. C as probe thermometer *Bar Area -walk in cooler -1.0 deg. C -Glass storage freezer -18.0 deg. C -Glass door under counter cooler 4.0 deg. C *Glass washer at bar noted with iodine concentration residual 12.5ppm *All QUATs based bucket sanitizer solution noted at 200ppm residual concentration *High temperature dishwasher noted at 79.4 deg. C final rinse temperature at place level *All ice machines noted in sanitary condition with ice scoop stored off ice machine. *General Sanitation is satisfactory *No signs of pest noted at the time of visit. COVID-19 Protocol *Refer to Covid-19 safety document attached to inspection report.