INSPECTION REPORT Health Protection ADIG-CHVU34

PREMISES NAME Kami Teriyaki & Sushi		Tel: (604) 857-5264 Fax:
PREMISES ADDRESS 320 - 26310 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE September 2, 2022	TIME SPENT 1.6 hours
OPERATOR (Person in Charge) Sung Taek Cho		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Hand wash station counter top where sushi knives are stored, placed and cleaned - counter top edges are wearing down, raw plywood with dark discoloration from water is exposed and in poor condition. 2. Cabinets below food prep (cooking of teriyaki and rice) have peeling surfaces, show signs of water damage from cooking, difficult to clean surfaces. 3. Raw wood shelving where food containers are stored are porous, not a smooth and easily cleanable surface. Corrective Action(s): Refinish wood shelving, cabinets and other areas near food prep, hand wash station and cleaning areas. All surfaces at food prep stations, cleaning stations and where there is constant, daily exposure to steam, cooking and water need to be made of durable, smooth, non-porous and easy to clean finishing material. Please consult if unsure what materials to use. Date to be completed by: 12 months Violation Score: 9

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

Comments

Hand wash station is supplied with hot and cold running water, liquid soap and paper towel in dispensers. Sushi prep station: food items on top and bottom <4C. New Display Cooler: Display cooler at the front for packaged sushi, salad and house dressings - internal temperature about 4C. Front of cooler is around 10C, where picked salad and vinegar based house dressings are stored. This cooler is colder at the back than at the front. Thermometer available for display cooler, reading 4C at the back where the drinks are stored, recommend putting this where the sushi is to monitor the temperature, varying temperatures inside this cooler. Recommend recording temperature every 2hrs. Discard if food items are above 4C for more than 2hrs. Cooling: Rice for teriyaki is being portioned and frozen after cooking, great job. Teriyaki chicken is cooked in batches and put into trays in batches to cool, then put into cooler directly after cooling <30min-1hr. Great job. Coolers <4C. Freezer <-18C. Dishwasher is not being used at the time of inspection. Only utensils are being washed. Bleach sanitizer available for cleaning utensils in large bins. Spray bottle sanitizer for sushi area and food prep 200ppm Quat. Single use dishes for customers. Washrooms are clean and free of debris.