INSPECTION REPORT Health Protection MBEK-BJCTE2

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 576-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kyungmee Kwon		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw pork stored above ready to eat food (mixed lettuce/greens). Note: Pork stored in metal bowl and mixed lettuce/greens within plastic packaging. No evidence of spills/contamination. Corrective Action(s): Pork relocated to lowest part of cooler at time of inspection. To reduce the risk of potential contamination, ensure raw animal products (e.g. raw pork/chicken/beef) are never stored above ready-to-eat foods. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Partially frozen sliced raw beef stored at ambient temperature. Corrective Action(s): Raw beef placed into cooler at 4 degrees C or less at time of inspection. Ensure foods are properly thawed/defrosted, for example, in a cooler at 4 degrees C or less, in order to limit the growth of potential pathogens. Violation Score: 3

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less Freezers at -18 degrees C or less Hot holding internal food temperatures measured at 60 degrees C or more Thermometers available for coolers Probe thermometer on site Temperature log on site Sushi rice pH was measured at 4.0 Food is stored off the ground. Organization in back area has improved since previous inspection. Hand sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bleach water sanitizer available at 100 to 200 ppm chlorine in labeled spray bottles. Equipment/utensils in clean condition High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). General sanitation overall good; however, some debris observed along floor to wall junctions behind chest freezers--clean by today. No signs of pest activity observed at time of inspection. Permit posted in customer area Since previous inspection, a new lower shelf has been installed for table located in dishwashing area. Lower shelf is smooth, non-absorbent, and easy to clean.