INSPECTION REPORT Health Protection SDHI-C7GTQB

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 536-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE October 4, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Soonno Kim		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed wearing disposable gloves to prepare food and using the same gloves to clean dishes. Glove ettiquette is not adequate to prevent cross-contamination to food. Food handlers are observed not washing hands at adequate frequencies and gloves are being re-used. Staff was educated by operator during time of inspection. Corrective Action(s): Ensure gloves are changed after each use (not re-used) and food handlers are washing their hands more frequently (before and after changing gloves) to prevent cross-contamination and foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation hood observed with grease build-up. Last serviced in August 2021.Operator mentioned they will have it serviced within the next two days. Corrective Action(s): Ensure ventilation hood is cleaned more frequently between regular maintenance to prevent grease build up and maintain sanitary conditions. To be corrected by: 2 weeks Violation Score: 3

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

Comments

Routine Inspection Conducted Observations 1. Temperatures: - Sandwich cooler in sushi station at 4C (top and bottom) - Sandwich cooler in cooking line at 3C (bottom) and 4C (top) - 2-door stand-up stainless-steel cooler at 4C - Stand-up stainless steel freezer at -18C - Hot-holding units for soup measured at >60C - Temperature logs maintained - good! 2. Sanitation: - General sanitation of premises satisfactory - Handwashing stations in sushi prep area, kitchen, front service area and washrooms adequately supplied with liquid soap, paper towel, hot and cold running water - Bleach sanitizer spray bottles measured at 200 ppm chlorine concentration with test strip - High temperature dishwasher final rinse temperature measured at 77.1C 3. Pests: - No signs of pests during time of inspection 4. Storage: - All foods are observed covered and stored at least 6 inches off the floor - Dry storage area kept in a sanitary condition - Sushi rice pH measured at <4.2 with test strip - Chemicals stored away from foods 5. Administration: - Health permit visible during time of inspection - FOODSAFE Level 1 trained staff available on premises Notes: - No signature required due to COVID-19 pandemic - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.