INSPECTION REPORT Health Protection JCHW-CU4SHX

PREMISES NAME Maruhachi Ra-men Surrey		Tel: Fax:
PREMISES ADDRESS 2 - 9082 152nd St Surrey, BC V3R 4E7		INSPECTION DATE July 26, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 1C. -Bar cooler (beverages) was at 4C. *Boiled eggs are stored at room temperature during the rush periods and moved back into the cooler after the rush period. Ensure eggs are not stored at ambient temperature for more than 2 hours cumulative time. -Under counter freezer was at -13C. -Upright freezer was at -15C. -Hot holding was greater than 60C. -Chicken soup reheated to greater than 74C. -Chicken soup is prepared and cooled at a central kitchen and delivered to the facility daily - soup was at 4C. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizers properly labelled. Bleach was at 100ppm. Quats was at 200ppm. -Water used to store utensils changed every 2 hours. -General food storage practices good at the time of inspection. Foods covered and stored off the floor. Raw foods stored below potential ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use method of hand drying (paper towels and air dryer). -FOODSAFE Level 1 valid until February 25, 2026. -Health permit hand delivered. Ensure permit is posted in a visible location. Notify the Health Department if any changes to the facility are carried out (see attached health permit letter). -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.