INSPECTION REPORT Health Protection ECAO-CZTRFV

PREMISES NAME Kamamarui Restaurant		Tel: (778) 316-7315 Fax:
PREMISES ADDRESS 6514 Royal Oak Ave Burnaby, BC V5H 3P4		INSPECTION DATE January 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jun-hyeok Shon		NEXT INSPECTION DATE 5 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in the kitchen and bar area Corrective Action(s): Clean and disinfect with bleach Store ALL lightly packaged foods (i.e. soft plastic, paper, nylon wrapped foods) in rodent proof containers Check EACH MORNING before opening with a high powered flashlight for any rodent activity -cleaning all areas where droppings observed Operator to forward a copy of the last pest control report (email) Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: There is a hole under the dishpit sinks that is a possible pest entry point -shown to operator Corrective Action(s): Either seal this hole off or put a grate there to better prevent rodent entry Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Few mouse droppings observed on lower shelves, on the kitchen floor. Some debris observed under the deep fryer unit -old shoes, food scraps Corrective Action(s): Clean and disinfect Violation Score: 3

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

Comments

-Combo fridge-freezer Samsung 3 deg C -Combo fridge-freezer Frigidaire 2 deg C -1-door domestic upright 3 deg C -2-door upright stainless 4 deg C -2-door undercounter back 3 deg C -1-door mini-fridge 2 deg C -2-door undercounter front 3 deg C -Sushi display 3 deg C -Preparation cooler 4 deg C -Hot held miso 74 deg C -steamed rice 68 deg C -High temperature washer at plate level 73.3 deg C for rinse cycle Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer Handsinks adequately stocked -clear for use