INSPECTION REPORT Health Protection ADIG-D3DT9D

PREMISES NAME Kami Teriyaki & Sushi		Tel: (604) 857-5264 Fax:
PREMISES ADDRESS 320 - 26310 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE March 15, 2024	TIME SPENT 1 hour
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some areas of the kitchen needs attention: 1. Grease on around and behind the grill line and vent hood. 2. Top of lid of line cooler has food residue 3. Back storage area - some clutter and unnecessary items stored here. Corrective Action(s): 1. Clean around grill area and remove grease, maintain on regular basis. 2. Clean and sanitize top of cooler lid and sides of lid. 3. Remove items unnecessary for operations. Date to be completed by: 2 weeks. Violation Score: 3

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

Comments

Food Handler Hygiene -Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Coolers are below 4C -Food in cold holding Freezers are below -18C -Hot holding food items are at or above 60C - miso soup is 69.6C. -Cooling - Temperatures are being monitored; cooling is done in small batches, smaller containers for storage -Specialized Food Processing: Sushi rice pH is between 4.0-4.5 (around 4.3) and is acceptable for room temperature hold and preparation for the day -New item special sauce, tested below pH 3.0. -Approved Food Source - receipts were reviewed for meat, seafood and other inventory items, operator keeps receipts of food ingredients from an approved source -Food is stored in covered containers; food storage is organized in coolers to prevent contamination Maintenance and Sanitation -2 Compartment Sink is fully supplied with bleach -Dishwasher - is not being used, operator is using single use dishes for customers. -Sanitizer bottles - have 200ppm Quats (tested 600ppm Quats, operation adjusted to 300ppm) -Storage of chemicals is separate and away from food -Pest control - there are no signs of pests at the time of inspection. Administration -Valid operating permit is posted in public view -Staff is certified in food safety