INSPECTION REPORT Health Protection DWAG-BYZUQ2

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 576-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE March 11, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kyungmee Kwon		NEXT INSPECTION DATE March 15, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 7 dynamite rolls were stored at room temperature on top of cooler inserts. Internal food product temperature measured at 20C. Chef stated the rolls were made an hour ago. 2. 1 plate of prawn and yam tempura were stored at room temperature near the deep fryer. Internal food product temperature measured at 23C. Chef stated they were made half an hour ago. Corrective Action(s): Do not store any roll and tempura at room temperature. Sushi roll and tempura are potentially hazardous food that must be stored at 4C or less. Move both items into a functional cooler immediately. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Accumulation of grease and debris observed in one of the utensil holder. Clean and sanitized container must be used to store utensils. Corrective Action(s): Clean and sanitize the utensil holder and all the utensils stored inside. Ensure food containers are maintained in sanitary conditions. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat were observed to be thawing inside a sink at room temperature. No standing water or running observed. Corrective Action(s): Frozen food must be thawed following proper procedures: under cold running water, inside a cooler or by microwave. Do not thaw food at room temperature. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Metal cover for the insert section of the sandwich cooler had been remove. Insert section measured at 7C. Bottom section measured at 4C. Corrective Action(s): Reinstall the metal cover on to the sandwich cooler. Cover should be shut down when restaurant is not busy to maintain the temperature of the inserts. Correct by: today. Violation Score: 3

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

Comments

Routine inspection: - All coolers maintained at at 4C or less. - All freezers maintained at - 18C or less. - 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. - Ice machine maintained in sanitary condition. - No pest activities observed at the time of inspection. - Foodsafe certificate not available. Operator to provide Foodsafe certificate at the follow-up inspection. Note: temperature records only maintained up to Sept, 2020. Ensure temperature records are maintained on a daily basis. Covid19 Safety: - Covid19 safety plan written in Korean. Unable to verify at the time. Operator to provide an English version before the next inspection. - Seatings between each table were separated by 2 meters. - Hand sanitizer available at the front entrance. - Capacity limits posted at the front entrance. Ensure this is also written on your Covid19 safety plan. - One staff observed wearing mask under the nose. Operator must train staff to wear mask properly. - Screening questionnaire not available. Operator must develop and screen staff on a daily basis as per Provincial Health Officer's Order.The questionnaire must be available before next inspection. Signature not required due to Covid19 pandemic.