INSPECTION REPORT Health Protection MBEK-B6VU4F

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 576-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kyungmee Kwon		NEXT INSPECTION DATE November 29, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Two small inserts of chicken cutlets which were stored at room temperature were measured at an internal food temperature of 26 to 30 degrees C. It was stated that cutlets were cooked at approximately 10:30 to 11:00 AM (over two hours prior). 2. Internal temperature of various food stored within central kitchen preparation cooler (above and below) measured at 9 to 16 degrees C. It was stated that these food items were stored in cooler overnight. Ambient temperature of central kitchen preparation cooler measured at 10 degrees C. Corrective Action(s): 1. Chicken cutlets were discarded by staff. 2. The following items located within the preparation cooler were discarded by staff: - Two inserts of cooked beef - One small bag of sprouts - Insert of chicken skewers - Insert of raw shell eggs Ensure that potentially hazardous foods are not stored within preparation cooler until it is capable of maintaining foods at 4 degrees C or less. Ensure that all potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored in container located within two-compartment sink at front area. Corrective Action(s): Ice scoop placed into dishwashing area to be washed and sanitized at time of inspection. Ensure ice scoop is not located within sink as it may be subject to potential contamination from splashing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Preparation cooler ambient temperature was measured at 10 degrees C. Corrective Action(s): Have cooler serviced to ensure it is capable of maintaining temperatures of 4 degrees C or less. Date to be corrected: November 29, 2018. Violation Score: 9

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

Comments

Routine inspection conducted: - Left sushi preparation cooler at 2 degrees C (above) and 4 degrees C (below) - Right sushi preparation cooler at 4 degrees C (above) and 2 degrees C (below) - 2-door reach in cooler (silver) at 5 degrees C. Cooler may be on defrost cycle as temperature dropped over time during inspection. Monitor to ensure cooler reaches 4 degrees C or less. - 1-door reach in cooler (silver) at 2 degrees C - Glass cooler at 4 degrees C - Reach in freezer at -19 degrees C - Chest freezers (3) at -16 to -21 degrees C - Hot holding internal food temperatures (miso soup, rice) at 60 degrees C or more - Sushi rice pH at 4.0 - Food is properly organized (raw and ready to eat) - Hand washing stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer available in spray bottles at 100 to 200 ppm chlorine. Note: One spray bottle is not labeled. Ensure bottle is properly labeled. - High temperature dishwasher measured 76 degrees C at the utensil surface during the final rinse (minimum 71 degrees C) - Washrooms maintained in clean condition - No signs of pest activity at time of inspection - FOODSAFE requirements met. Certificate produced for verification for staff member on site expires in 2023. - Temperature records available for November; however, temperature records are recorded to November 21, 2018. Ensure that temperature records are maintained as per your food safety plan and corrective actions are noted if applicable. - Permit posted Note: Minor cleaning needed under back dry storage rack and behind chest freezers. Premises is scheduled to be closed on November 27 and 28, 2018 for equipment upgrades. Details on equipment upgrades were discussed with owner at time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B6VU4F
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited items: Capri Canola Oil - 0% TF Korean style fresh noodles - 0% TF Frozen Jumbo Dumpling Wrapper - 0% TF Maple Leaf Trading Company Gyoza - 0.3/15 = 2% TF
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment