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Jinya Ramen Bar

1629 - 4567 Lougheed Hwy, Burnaby · Restaurant

9 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Overstacked pork chasu measured at 7C at the single door prep cooler in cookline.
      • Corrective Action(s):
      • - Staff moved the top layers of the pork chasu to another cooler maintained below 4C.
      • - Ensure foods are not overstacked above the fill line in the inserts, as the upper portions may not be able to maintain a temperature of 4C or below.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1. Surface sanitizer in a bucket placed at the cookline measured at 10 ppm chlorine.
      • 2. In use utensils (stirring spoons, rice paddle spoon, blender) were stored in lukewarm water.
      • Corrective Action(s):
      • 1. Staff replaced the sanitizer and measured at 100 ppm chlorine.
      • - Ensure the concentration of the surface sanitizer is checked regularly using chlorine test strips that are within their expiry date.
      • 2. In use utensils have been removed from the lukewarm water.
      • - Educated staff on the proper methods of storing in-use utensils:
      • a) in ice water
      • b) in boiling water
      • c) in clean, empty containers
      • ***Ensure in-use utensils are washed and sanitized at least every 4 hours, or more frequently if necessary.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Water pitcher observed stored in a hand sink by the cookline.
      • 2. Wiping cloth was being washed at the hand sink inside the kitchen.
      • Corrective Action(s):
      • 1.&2. Staff removed the pitcher and the wiping cloth from the hand sinks at the time of inspection.
      • - Ensure hand sinks are easily accessible at all times and are used only for washing hands.
      • - Do not wash any equipment in hand sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 2x trays of raw shelled eggs were stored in the shelf above the cooked foods (e.g. cooked marinated eggs).
      • Corrective Action(s):
      • - Raw shelled eggs were moved to the bottom of the shelf.
      • - Ensure raw foods are stored below ready to eat foods at all times to prevent potential risk of contamination.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some droppings noted underneath shelving and the 2-door freezer in the storage room.
      • Corrective Action(s): Clean droppings with a bleach solution. The mall has a pest control company with traps in place. Note that the storage area will be moved to the new part of the mall soon.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle had over 200 ppm chlorine. This is not a food safe level of sanitizer.
      • Corrective Action(s): The sanitizer spray bottle was refilled to 100 ppm (1 tsp per liter)
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed along the wall in the mall storage room.
      • Corrective Action(s): 1) Clean and sanitize with a bleach solution this week.
      • 2) Ensure that your pest control company sets up traps in the storage room and monitors for activity.
      • 3) Keep storing food in sealed, pest proof containers off the ground.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen prep cooler had a minimum ambient temperature of 9.5 C and foods in this cooler had a range of internal temperatures from 6- 9 C.
      • Corrective Action(s): All foods were moved to another working cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasses run through the bar glasswasher were not sanitized ( see code 308)
      • Corrective Action(s): The kitchen dishwasher will be used until the glass washer is fixed.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One stock pot lid was observed to be broken.
      • Corrective Action(s): Discard by Tuesday, May 21.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The bar glass washer had 0 ppm chlorine.
      • 2) Kitchen prep cooler had a minimum ambient temperature of 9.5 C. The ideal temperature range is 1-4 C.
      • Corrective Action(s): 1) Fix as soon as possible.
      • 2) Fix by Tuesday, May 21.
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Three sanitizer buckets were tested and none of them had a sanitizer solution present.
      • Corrective Action(s): A 100 ppm chlorine ( 1 tsp per liter) bleach solution was prepared during the inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted in the bar area and a small number was observed in the kitchen.
      • Corrective Action(s): Contract the services of a professional pest control company to correct this issue within two weeks.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings found underneath shelving in the upstairs supply room. The mall has a pest control company, traps are in place.
      • Corrective Action(s): a) Clean thoroughly with a 100 ppm bleach solution and
      • b) Purchase pest proof containers with lids for foods kept upstairs within one week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed on the floor throughout the premises underneath equipment on the cook line, underneath equipment and shelving.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep sink across from the soup burners has been disconnected due to a leak in the wall. A plumber has been called to re-install it.
      • Corrective Action(s): 1 week
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 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
    • 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