INSPECTION REPORT Health Protection LKIM-CLLSEF

PREMISES NAME Jinya Ramen Bar		Tel: (604) 559-2222 Fax:
PREMISES ADDRESS 1629 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE November 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) (Gavin) Geng Wang		NEXT INSPECTION DATE 3 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Due to lack of plastic bags facility has changed cooling methods. Cooling methods are normally as follows: broth is bagged in small portions and cooled in ice bath. . Corrective Action(s): Ensure cooked potentially hazardous food items are cooled with ice baths and in small portions as previously. The larger portions are not allowing cooked potentially hazardous food items to cool fast enough. Ice wands are also a good cooling method however as facility has a large ice maker ice baths should be sufficient provided the portions are small enough. Facility may not have enough freezer storage space to accommodate the quantity of ice wands necessary. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of liquid soap in dispensing unit in main cook line hand sink. CORRECTED DURING INSPECTION . . Corrective Action(s): Ensure all hand sinks are adequately supplied. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands Staff observed to touch dirty surfaces with gloves and return to work. . Corrective Action(s): Ensure staff are practicing good glove hygiene. At each point gloves are soiled, the gloves are to be removed, hands are to be washed and new gloves are to be donned. Have a discussion with staff in regards to proper glove use. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on floor along grill line in hard to reach corners. Only one bucket of sanitizer solution found in food preparation area and one in bar area at concentrations of 272 -700 ppm DDBSA and 704-1875 ppm Lactic Acid solution. Empty canisters of beer found in staff washroom. . Corrective Action(s): Ensure hard to reach areas are cleaned each night. Ensure more buckets of sanitizer solution are available for staff use throughout food preparation areas Remove all empty canisters. Do not continue this practice. Do not encourage staff to store items other than cleaning products in staff washrooms. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Ice baths observed to be in use at time of inspection. CORRECTED DURING INSPECTION. . Corrective Action(s): FHA does not permit Ice Baths for the storage of potentially hazardous food items as ice baths can not consistently maintain temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Initial inspection # 103982 of Oct-03-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: liquid handsoap & paper towels to be filled in all washrooms counter top paper towel dispensing unit required for grill line handsink liquid soap to be filled in grill line handsink Correction:

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (75) Degrees Celsius at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - Sanitizer solution in use in food preparation areas and at concentrations of greater than or equal to 704-1875ppm Lactic acid and 272-700ppm DDBSA - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 704-1875ppm Lactic acid and 272-700ppm DDBSA - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - designated space for staff beverages and personal belongings - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Ensure frequently used equipment such as mixing bowls, tongs, scoops (those stored at room temp) are washed-rinsed-sanitized-air dried every 2 - 4 hours (or more frequently as necessary) throughout the day