INSPECTION REPORT Health Protection SDHI-CM4V8V

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 536-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE December 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soonno Kim		NEXT INSPECTION DATE January 12, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premise requires general deep cleaning and sanitation improvement in the following areas: - Behind all backsplashes in the dishwashing area - All floors and ceilings - Behind and around cooking equipment Corrective Action(s): Move all large pieces of equipment in the kitchen and dry storage shelves in the dry storage area to clean and sanitize all floors and walls in hard to reach areas. Deep clean, degrease, and sanitize the walls and floors in areas mentioned above more frequently to prevent food debris build up. To be corrected by: Jan 12, 2022 Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator on site stated that their FOODSAFE training has expired. Operator is not able to provide proof of training during inspection. Corrective Action(s): Apply for FOODSAFE Level 1 training immediately. Submit the receipt for training to the health inspector by email by the end of the day tomorrow. Complete FOODSAFE Level 1 training before the next inspection (within 1 month). To be corrected by: immediately Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site has FOODSAFE Level 1 training or equivalent. Staff not able to provide proof of training during inspection. Corrective Action(s): Submit proof of training for at least one staff member on site. If staff is not trained, have one staff member sign up for FOODSAFE Level 1 training and submit the proof of training by the end of the day tomorrow. To be corrected by: end of day tomorrow Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -19'C - Hot-holding units measured at or above 60'C - Temperature logs are maintained - good! - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 74'C at plate surface (above minimum required final rinse temperature of 71'C) - Bleach sanitizer measured at 200 ppm chlorine concentration with test strip - 2-compartment sink available with drain plugs - Ice machine observed in good sanitary condition - Good organization of food in coolers (raw food stored away from ready to eat foods) - All food stored covered - All food stored at least 6 inches off the floor - Sushi rice measured at pH = 4.0 - Health permit posted in a conspicuous location on site - Staff observed wearing clean uniforms - Public washroom observed in good sanitary condition *Reminder: gloves are NOT a replacement for proper, adequate, frequent hand washing. Ensure staff are washing their hands using hot and cold running water, liquid soap and paper towel between tasks, after using the rest room and every time gloves are changed. Gloves must only be used once and must never be re-used for food handling purposes. Notes: - Inspection report will be emailed to the operator - *Operator to submit receipt for FOODSAFE Level 1 training to EHO by email by tomorrow (end of day) - *Follow-up inspection will be conducted on Jan 12, 2022 Please contact the health inspector for any questions or concerns.