INSPECTION REPORT Health Protection JSAS-CB2US2

PREMISES NAME Zubu Ramen Bar - Metrotown		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE January 26, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE February 02, 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 = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): soy egg hot holding 45 C Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Staff removed product from warmer unit and reheated on stove top. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Bar handsink: - hand soap dispenser is empty - plumbing floods floor with water when handsink in use Corrective Action(s): Refill bar sink hand soap dispenser. Repair handsink plumbing to prevent water leaks. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Multiple staff observed handling food and clean dishware without prior handwashing. Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.) Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Back storage area - food product on the floor - staff items stored among premise supplies - food supplies stored beside cooking equipment under ventilation hood Corrective Action(s): Re-organize storage areas. Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Designate storage available for staff personal items, apart from business related items. Relocate inventory away from soup cooking station. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ramen station - food / debris on floor in corners and under cooler equipment. Bar - walk-in cooler fan compressor has visible mold growth. 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

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

Comments

Handwashing facilities maintained in kitchen and ramen station - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. No signs of pest activity observed. Janitorial station sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Dishwashing area sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 80 C achieved. Walk-in Cooler 3 C Walk- in Freezer -13 C Rice warmers: left 76 C, right 70 C Back of house soup cooking / hot holding: 75 C, 70 C, 66 C Left undercounter cooler 3 C, Middle undercounter cooler 3 C Undercounter freezer -22 C, Open top sushi prep cooler 1 C sushi rice pH 4.0, pH test strips available 2 door undercounter cooler (across from dishwasher) 4 C Cooking Line: Front Left undercounter cooler 0 C, Right undercounter cooler 2 C Freezer drawers -18 C, Back left undercounter cooler 2 C, Soup warmer unit: 85 C, 90 C, 98 C, 99 C, Soups stove: 73 C Hot plate (oil inserts) 75 C Bar: Walk-in cooler 3 C, Freezer -15 C Glass washer 12.5 ppm Iodine Note: New test kit is required to conduct daily testing of glass washer.