INSPECTION REPORT Health Protection DWAG-CU4U9F

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 536-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE July 26, 2023	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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked pork and beef were laid on top of the inserts in the sandwich cooler. Internal food temperature measured at 18C. Staff stated the meats were cooked 4 hours ago. Corrective Action(s): Discard the aforementioned meats. Cold potentially hazardous food must be properly stored in the sandwich cooler grid while not stacked. Stacked food will not be properly cold held. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Metal bowls were stored in the basins of three hand washing stations. Corrective Action(s): Do not store any items in the basin of the hand washing station. The station must be free of obstruction at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 100 ppm bleach sanitizer available in spray bottles. - High temperature dishwasher registered 72C at the plate level. - Food products stored off the ground. - No pest activities observed at the time of inspection.