INSPECTION REPORT Health Protection JSAS-AWVUM4

PREMISES NAME Jinya Ramen Bar		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE March 15, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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)

Code 203 noted on Routine inspection # JSAS-AWNVCC of Mar-08-2018 Food not cooled in an acceptable manner [s. 12(a)] (Soups processed at room temperature overnight when closed. temperature cooling rates not verified for soup stocks equipment for rapid cooling of large volume soups not available.) Code 205 noted on Routine inspection # JSAS-AWNVCC of Mar-08-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (fresh garlic kept in ice water for table service. additional containers of fresh bean sprouts stored at room temperature not needed for immediate preparaton.) Code 302 noted on Routine inspection # JSAS-AWNVCC of Mar-08-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (throughout premise multiple wiping rags left on counters without the use of sanitizer solution.) Code 401 noted on Routine inspection # JSAS-AWNVCC of Mar-08-2018 Adequate handwashing stations not available for employees [s. 21(4)] (back handsink - soap dispenser broken bar handsink - papertowel dispenser missing.)

Comments

Reviewed cooling procedures for large batch soups. New cooling rate records maintained, current cooling process is effective for safe cooling of soups. fresh garlic dispensed from cooler in a safe single use manner to customers. cardboard removed kitchen surfaces. rice scoops stored on ice. reviewed - staff habits, staff are not to eat at food preparation stations. wiping rags stored in 200 ppm quat sanitizer throughout premise. back quat feeder repaired, dispensing 200 ppm Quat All handwashing stations equipped with stocked liquid soap and papertowel dispensers. Reviewed proper handwashing procedure and appropriate glove use. Food Safety Plan and Sanitation Plan revisions to be available for review upon next routine inspection.