INSPECTION REPORT Health Protection AMAC-CHKT69

PREMISES NAME Nami Japanese Restaurant		Tel: (604) 385-6970 Fax:
PREMISES ADDRESS 15169 Roper Ave White Rock, BC V4B 5C9		INSPECTION DATE August 23, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yun Fok, Lau		NEXT INSPECTION DATE August 30, 2022
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 = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked salmon found in the back of the restaurant cooling on table top at 22 degrees C for 3 hours. Corrective Action(s): This is a perishable food and should be cooled from 60 degrees C to 20 degrees C in 2 hours, then cooled from 20 degrees to 4 degrees in 4 hours. This salmon was subject to time-temperature abuse, causing possibe pathogen growth, making it unsafe for consumption. Discard the salmon and refer to your Food Safety Plan for proper cooling procedures. Also, when cooked food is being cooled at room temperaute, there should be alarms set for when the 2 hours will expire, or written on a sticky and posted by the food that is cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer present at the time of inspection for sanitizing food contact surfaces. Corrective Action(s): Sanitizer is needed to properly santize food contact surfaces and avoid cross contamination. Prepare a sanitizer bucket by filling it half way and adding 10ml of bleach to yield 100-200 ppm bleach (chlorine) sanitizer. Prepare a new one every 4 hours or as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The tempura sauce was stored on the floor without a lid. Corrective Action(s): All food items must be stored at least 6 inches from the ground and have a proper fitting lid to avoid contamination. Put the tempura sauce on a shelf or prep. table and put on a proper fitting lid. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The entire perimeter of the restaurant has food debris and dirt build up; the back storage area along the walls, underneath all the equipment, especially the deep frier and cooking area, the handles of the walk in cooler, and the fume hood. Corrective Action(s): Clean the mentioned areas and stick to a proper cleaning schedule to avoid build up. Refer to your sanitation plan. Correction Date: 1 week. Violation Score: 3

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

Comments

Hand sinks have hot/cold running water and are stocked with paper towels and soap. 2 compartment sink available. Low temp. dishwasher had 50 ppm chlorine on plate surface during final sanitizing cycle. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. FoodSafe Certified staff present at time of inspection. Outdoor garbage area is clean.