INSPECTION REPORT Health Protection SDHI-CCXTWQ

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 536-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE March 28, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Soonno Kim		NEXT INSPECTION DATE 3 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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer measured at 0 ppm chlorine concentration with test strip in the food preparation/kitchen area. 2. No bleach sanitizer solution found at front sushi prep area. Staff prepared fresh solution which measured at 200 ppm chlorine concentration during inspection. Corrective Action(s): Ensure all areas where food is prepared is supplied with food contact bleach sanitizer solution measured at 200 ppm chlorine concentration. Ensure solution is prepared fresh daily. Clean all food contact surfaces, equipment and utensils throughout the day and sanitize with bleach solution (as per approved sanitation plan). Violation Score: 15

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen shrimp observed stored at room temperature in two compartment sink in a strainer inside a bowl. Staff stated that the shrimp was thawing and placed the shrimp under running water. Corrective Action(s): Ensure all potentially hazardous foods are thawed using one of the following methods to prevent microbial growth and toxin production: - under running water - in the micrwave - in the cooler at 4'C or lower Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - All coolers at or below 4'C - All freezers at or below -19'C - Hot-held foods measured at 60'C or higher NOTE: temperature log are not maintained. Ensure temperature logs are maintained at least twice per day (or as per approved food safety plan) 2. Sanitation: - General sanitation satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 71'C at plate surface - 2-compartment sink available with drain plugs - Ice machine observed in sanitary condition with ice scoop placed outside the machine - No signs of pests during time of inspection 3. Storage: - All food stored at least 6 inches off the floor - All chemicals are stored away from food - Raw meats stored separate from ready-to-eat foods - Sushi rice pH measured at 4.2 4. Administration: - FOODSAFE Level 1 trained equivalent staff available on site - Operating permit visible during time of inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.