INSPECTION REPORT Health Protection DWAG-D33TAU

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 536-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE March 5, 2024	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 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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sushi bar area bleach sanitizer in pail measured with a concentration of less than 10 ppm. Corrective Action(s): Staff added bleach into the solution to mix 100 ppm bleach sanitizer. Change the old bleach stock bottle to prevent decrease in bleach concentration. Clean and sanitize food contact surfaces in the sushi bar area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Metals bowls were stored the basin of the hand washing stations located at sushi bar and kitchen. Corrective Action(s): Remove metals bowls from the basin of the hand washing station. Do not leave any items in the basin of the hand washing station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cluster and debris noted behind the chest freezers at the back. Corrective Action(s): Clean and organize the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: March 8, 2024. Violation Score: 3

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

Comments

Routine inspection: - Coolers maintained at at 4C or less. - Freezers were functional. - Hot food hot held above 60C. - 100 ppm bleach sanitizer available in spray bottles. - High temperature dishwasher registered 71.3C at the plate level. - Ice machine maintained in sanitary condition. - Food products stored off the ground. - No pest activities observed at the time of inspection.