INSPECTION REPORT Health Protection ACLK-D2EUN7

PREMISES NAME AO Ramen Bar		Tel: Fax:
PREMISES ADDRESS 525 - 19705 Fraser Hwy Langley, BC V3A 7E9		INSPECTION DATE February 13, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Xiyu Zhang		NEXT INSPECTION DATE February 14, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 69

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation: Ice for drinks being stored in a basin in the sink counter however both the ice scoop and the pop dispenser handle are sitting in the ice. Ice has been repeatedly contaminated by hands grabbing the scoop and pop dispenser handle. Corrective Action(s): Ice was discarded at the time of inspection. If ice is to be stored in this basin then the pop dispenser handle needs to be properly mounted outside of the basin as well as the scoop needs to be stored in a clean container outside of the basin. -Fully clean and sanitize the basin, the pop dispenser handle and the scoop by Feb 14/24 Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: EVERY sink in the restaurant was blocked, either by food or by equipment. Food, utensils, sanitizer buckets cannot be stored in the sinks. Corrective Action(s): Remove all food, equipment and sanitizer buckets from hand sinks. Find proper storage solutions for the food, equipment and sanitizer buckets. -Also remove the extra cart in the sushi area as well as the extra table in kitchen area. NOTHING can be in front of the hand sink blocking access to the sink. -Ensure ALL hand sinks have liquid soap and paper towels in dispensers. This includes the back hand sink, the sushi hand sink, 2 sinks in the kitchen, 1 at the servery, 1 in the bar area. by Feb 13/24 Violation Score: 25

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken being stored above vegetables Corrective Action(s): Ensure raw chicken and meat are stored below vegetables and cooked chicken to prevent contamination by Feb 14/24 Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sink full of raw chicken thawing at room temperature. Corrective Action(s): Food must be thawed under the following conditions: -in the fridge at 4C -in the sink, under constant cold running water -in the microwave *Operator removed chicken and placed in the fridge at time of inspection Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Extensive cleaning required due to dirt, grime and grease build up. Corrective Action(s): Clean and sanitize the following areas: -under all cookline equipment lots of grease/oil on the floor -around both hand sinks in the kitchen -the handles and fronts of all coolers throughout the restaurant -all shelves in the dry storage and all bins -under all counters and shelves in the dishwashing area -all shelves in the walk in cooler -counters and floors through out the bar area, very greasy by Feb 14/24 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher took 6 cycles to reach 71.2C at dish. Corrective Action(s): Service/repair dishwasher or hot water on demand system so it reaches 71C at all times not after 6 cycles, as dishes are being used before the temperature is reached. by Feb 15/24 Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Remove all items not needed for the restaurant and declutter. Corrective Action(s): Extra items throughout the restaurant makes it hard to clean, remove to allow for cleaning by Feb 14/24 Violation Score: 5 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No probe thermometer in the facility for checking internal cooking temperatures or hot holding temperatures Corrective Action(s): Ensure a probe thermometer is on site, temperatures are to be checked to ensure food is being cooked to the appropriate internal temperature and food is being held at 60C. by Feb 14/24 Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one on site with a valid Foodsafe certificate Corrective Action(s): One person at all times must have a valid Foodsafe certificate and it must be on site to be verified by Feb 15/24 Violation Score: 1

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

Comments

-all temps met health requirements -quats at 200ppm -dishwasher reach 71C at dish after 6 cycles, see violation for details -glass washer at 50ppm