INSPECTION REPORT Health Protection ECAO-BHMV55

PREMISES NAME Kamamarui Restaurant		Tel: (778) 316-7315 Fax:
PREMISES ADDRESS 6514 Royal Oak Ave Burnaby, BC V5H 3P4		INSPECTION DATE November 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jun-hyeok Shon		NEXT INSPECTION DATE 1 Month
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced Chasu Meat in ice trays at 19 deg C. Operator indicates the meat tray turnover time is the full day Corrective Action(s): Discarded the Chasu Meat. Ice trays are NOT a substitute for refrigerated storage --> you must follow 2 hour maximum at room temperature then discard. Keep perishable foods hot >60 deg C or cold <4 deg C Use SMALL PORTIONS only to safely use up the meat and reduce discarded meat Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced cooked chasu meat on stacked dishes in hot holder have an internal temperature of 39 deg C. Setting on hot holding unit on 4 of 10 scale Corrective Action(s): Minimum hot holding temperature is >60 deg C Discard chasu meat NOTE: operator is to submit the Food Safety Plan for the Chasu Meat -operator is cooking --> hot holding --> re-heating --> serving Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at back cooking line is right overhead of the condiments for the soups. Everytime workers wash their hands they will be dripping all over the condiments. Corrective Action(s): Place the condiments away from below the dispenser or relocate the dispenser from the open foods Violation Score: 3

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

Comments

Temperature Controls: -Combo fridge-freezer Samsung 3 deg C -Combo fridge-freezer Frigidaire 2 deg C -1-door domestic upright 3 deg C -2-door upright stainless 4 deg C -2-door undercounter back 2 deg C -1-door mini-fridge 4 deg C -2-door undercounter front 4 deg C -Sushi display 4 deg C -Hot held miso 64 deg C -steamed rice 68 deg C -High temperature washer at plate level 75.1 deg C 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 NOTE: operator indicates the landlord has a pest control company inspect all the units in the building -you should be receiving a copy of the pest work report so you are aware of any problems that need correcting Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access