INSPECTION REPORT Health Protection TSTY-AFWVCN

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 576-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 21, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kyungmee Kwon		NEXT INSPECTION DATE November 22, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several peelers and mandoline slicers were still visibly contaminated with dried-on food debris (stored in clean storage bins/hooks). Corrective Action(s): Re-washed during inspection. Ensure staff thoroughly wash, rinse and sanitize all tools and utensils after use - do not leave food debris stuck in blades. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hot tap at main kitchen handwash station has broken. Only cold water is currently available from this fixture. Corrective Action(s): Ensure staff use the nearby sink as a temporary hand washing station until this can be fixed. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Side wall of one chest freezer is in poor condition; insulation is exposed, and may contaminate food in this unit. 2. Purses and bags belonging to staff were stored directly on top of dry goods packages in the food storage area. 3. One can of corn was opened and left in a cooler (staff state this was for staff use only). 4. A toothbrush and toothpaste were stored in a wire container directly above bowls for customer use. Additionally, a nail clipper was found in a set of containers, directly touching the probe thermometer in the sushi area. Corrective Action(s): 1) Fix or replace the damaged wall by next month (21st December 2016). Ensure food is well-wrapped in this freezer. 2) and 4): Purses moved. Toothbrush and nail clippers removed from each area; thermometer washed. Ensure personal items are stored separately from food, and away from dishware for customer use. 3) Transferred to staff lunch storage. Ensure cans are emptied into a suitable food-grade container after opening. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot tap at main kitchen hand sink is not functioning. Corrective Action(s): Have the tap repaired or replaced by tomorrow (22nd November 2016). Call for reinspection once fixed. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was much too strong at time of testing - test strips bleached out. Corrective Action(s): Diluted to 200ppm. Ensure staff mix sanitizer by adding one teaspoon of plain bleach to each Litre of water. Violation Score: 3

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

Comments

*General sanitation satisfactory. No pest issues observed during inspection. *Note: discussed issue of over-stacking insert trays in line coolers with staff and manager during inspection. Ensure food is added directly to the insert trays (and not stored in containers inside the trays), and is not stacked above the level of the top of the insert trays. *All cooler and freezer temperatures satisfactory. *High-temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level. *Hand sinks equipped with warm water, liquid soap and paper towels (with the exception of the sink mentioned in the violations section). *Dry good generally stored in tidy condition. Organization of raw and ready-to-eat foods satisfactory. *Hot holding temperatures for miso soup, rice and other items maintained at 60 C or higher. *Follow-up inspection required - ensure issues listed are addressed by dates indicated.