INSPECTION REPORT Health Protection SDHI-CSDS9R

PREMISES NAME Kami Strawberry Hill Japanese Restaurant		Tel: (604) 599-8858 Fax:
PREMISES ADDRESS 122 - 12101 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE June 1, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Byungsoo Kwon		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prepared sushi rolls observed stored at room temperature at the sushi preparation station. Staff stated that the rolls were prepared less than 30 minutes ago. Sushi was placed in the preparation cooler during inspection. Corrective Action(s): All potentially hazardous foods must be stored at or below 4'C at all times to prevent time-temperature abuse and bacterial growth. Potentially hazardous foods left out at room temperature for more than 2 hours must be discarded. Time tracking must be in place if foods are to be left at room temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): A knife with a broken handle was observed heavily taped up and placed on the knife magnet. The knife was observed with fod debris near the handle. Staff discarded the knife during inspection. Corrective Action(s): Do not tape broken equipment/utensils as tape is not food grade and can potentially physically contaminate food. In addition, broken equipment cannot be cleaned and sanitized adequately to remove food debris and/or bacteria. Replace any broken equipment to prevent contamination of food. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 4'C - Sandwich preparation coolers (X2) at sushi station at or below 4'C (top and bottom) - Sandwich preparation coolers (X2) in kitchen at or below 4'C (top and bottom) - Beverage display cooler at 3'C - Hot-held soup measured above 60'C - All chest freezers at or below -19'C - General sanitation is satisfactory during inspection - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 82'C at plate surface with probe thermometer (above minimum required final rinse temperature of 71'C) - 2-compartment sink available with drain plugs - Bleach sanitizer in spray bottles (X3) measured at 200 ppm chlorine concentration with test strip - Ice machine observed in good sanitary condition with scoop placed outside the machine - All food is observed covered and stored at least 6 inches off the floor - Chemicals are stored away from food - No signs of pests during inspection - Professional pest control company is contracted - FOODSAFE Level 1 trained operator is available on site - Health permit is posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.