INSPECTION REPORT Health Protection SDHI-CFMM4W

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 536-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE June 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soonno Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in labelled spray bottle measured at 0 ppm chlorine concentration with test strip. Staff prepared fresh chlorine sanitizer solution during time of inspection which measured at 100 ppm chlorine concentration with test strip. Chlorine test strips are not available on site. Corrective Action(s): Prepare fresh bleach sanitizer in the spray bottle ensuring it is at a concentration of 100 ppm chlorine. Obtain chlorine test strips to test chlorine concentration at least daily (or as per approved sanitation plan). To be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Staff in deep frying area observed preparing food with gloves on and going on their phone with the same gloves on. Staff was educated about the importance of glove ettiquite and washing hands between tasks and changing gloves. Corrective Action(s): Personal belonging should be kept in a designated area to ensure staff refrain from using their phones while preparing food. To prevent contamination of food, staff must not use their phones while preparing food and must wash their hands frequently between tasks. Gloves must also be changed frequently between tasks. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units measured at or above 60'C - Temperature logs of all coolers and freezers is maintained - good! - Sushi rice measured at pH = 4.0 - General sanitation of premise is satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High temperature dishwasher measured at 72.2'C at plate surface (above minimum required final rinse temperature of 71'C) - 2-compartment sink available on site with drain plugs - Ice machine observed in sanitary condition (log available for cleaning schedule) - Ventilation hood kept in a sanitary manner - No signs of pests during time of inspection - Dry storage area well-kept - All food observed stored at least 6 inches off the floor and covered - Invoices available in an organized manner for all meat, seafood and produce - FOODSAFE Level 1 trained staff available on site - Health permit posted in a conspicuous location *(NOTE: staff to submit a copy of FOODSAFE Level 1 certification, ensure copies of FOODSAFE for all staff are kept on site to be verified by the health inspector). *REMINDER: operator to obtain chlorine test strips to test bleach sanitizer strength at least daily (or as per approved sanitation plan) Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.