INSPECTION REPORT Health Protection CTIN-AVAU6C

PREMISES NAME Hakkaku Ramen		Tel: (604) 558-3386 Fax:
PREMISES ADDRESS 4530 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE January 23, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yoshihiro Tsuruki		NEXT INSPECTION DATE February 02, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Black garlic oil stored on top of induction cooker is stored at 52C. Corrective Action(s): Please reheat garlic oil to 74C and ensure to keep garlic oil at 60C or hotter. Use the thermometer onsite to verify temperature. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station is connected to a hose, staff uses this connection to wash the two compartment sinks. Kitchen handwash station is dry in the basin and does not appear to be used for handwashing. Corrective Action(s): Do not obstruct the handwash station with the hose. Keep the handwash station accessible during operation hours and only connect when restaurant is closed and doing nightly cleaning. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Large wooden paddle hung on the wall appears to have wooden splinters flaking out. See photo taken. Staff member informs that they still uses the wooden paddle to mix soup base. 2) Duct tape used around kitchen handwash station. 3) Several caulking noted started to have mould growth around sink area. Corrective Action(s): 1) Discard this wooden paddle and replace it with a paddle that is smooth, non absorbent and easily cleanable. 2) Remove the duct tape on handwash station as indicated to staff. Duct tape is not an acceptable material for suitable surface cleaning. 3) Remove mould, sanitize surface if caulking is not worn out. Otherwise, replace caulking entirely. Violation Score: 3

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

Comments

General: Bar handwash station and kitchen handwash station: soap, paper towel, hot & cold running water available Coolers: 2-4C Freezers: -12C (frozen food are still rock hard) Rice: 68C Soup on stove: 89C Dishwasher (high temp): 72.6C at plate, see thermo-label Bleach sanitizer in bar and kitchen at 100-200ppm Ice machine kept in sanitary condition, scoop stored outside in separate insert Dry storage is adequate, all food stored off the ground No apparent signs of pest noted during time of inspection Back door was closed at time of inspection General sanitation: satisfactory Reminded owner's wife regarding foodsafe expiry (July 29, 2018).