INSPECTION REPORT Health Protection ECAO-BSKTEE

PREMISES NAME Kamamarui Restaurant		Tel: (778) 316-7315 Fax:
PREMISES ADDRESS 6514 Royal Oak Ave Burnaby, BC V5H 3P4		INSPECTION DATE August 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jun-hyeok Shon		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ramen perishable noodles stacked too high above the fill-line at insert level for preparation cooler Corrective Action(s): Store below the black line to better maintain foods at or below 4 deg C Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash sink blocked off with a box of noodles. Back dishpit sinks do not have pumped soap. Corrective Action(s): Adequately stock handwash sinks and have clear for use at all times (paper towels dispensed, pumped soap and clear for use Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back screen door self-closing mechanism broken Corrective Action(s): Repair/replace to better ensure the screen door is closed at all times Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the three workers are certified. One worker's certificate expired back in 2018. NOTE: FOODSAFE Level 1 certificates expiry every 5 years as of 2018 Corrective Action(s): Have at least 1 worker certified at all times Violation Score: 1

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

Comments

Temperature Controls: -Combo fridge-freezer Samsung 2 deg C -Combo fridge-freezer Frigidaire 4 deg C -1-door domestic upright 2 deg C -2-door upright stainless 4 deg C -2-door undercounter back 3 deg C -1-door mini-fridge 4 deg C -2-door undercounter front 4 deg C -Sushi display 4 deg C -Preparation cooler 4 deg C -Hot held miso 70 deg C -steamed rice 64 deg C -High temperature washer at plate level 73.0 deg C on first cycle Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Reviewed COVID-19 Protocol: -Safety Plan posted at worksite -Maximum occupancy sign posted -**provided WorkSafeBC sick warning sign -post at front door -Plastic barriers placed at bar and POS -tables are marked off to maintain 2m physical distancing -enhanced cleaning/disinfecting of dining chairs between customers -contact tracing logging of customer and phone numbers at front -sanitizer dispenser available for customer -**remove the menus taped on the dining tables -the tape is not a cleanable surface (will degrade) -suggest taping the menus on the adjacent walls//