Fraser Health Authority



INSPECTION REPORT
Health Protection
TSTY-AWNU4E
PREMISES NAME
Kami Japanese Restaurant		Tel: (604) 576-5360
Fax:
PREMISES ADDRESS
40 - 2215 160th St
Surrey, BC V3S 9N6		INSPECTION DATE
March 8, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kyungmee Kwon		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Large amounts of spilled oil and grease were present behind and under the fryer/grill area.
Corrective Action(s): Clean area by Sunday this week (11th March 2018), and ensure staff maintain sanitation according to the approved sanitation plan for the premises.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): One plastic takeout container used as a scoop was observed inside a bulk flour/starch bin.
Corrective Action(s): Removed. If scoops are to be left in bulk bins, ensure they are purpose-designed food scoops with handles, and that handles stay out of the food.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: One plastic colander was observed to be in cracked condition.
Corrective Action(s): Replace colander by tomorrow (9th March 2018). Ensure tools and utensils are replaced as necessary.
Violation Score: 3

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

*General sanitation satisfactory (see violations section regarding area under grills). No evidence of pest issues observed during inspection.
*Dry storage maintained in tidy condition.
*All cooler and freezer temperatures satisfactory. Thermometers available on/in each unit. Note: no temperature records were available. Ensure these are restarted immediately.
*Tools and utensils stored in clean condition.
*Hot holding units operating at 60 C or higher.
*Hand sinks supplied with warm water, liquid soap and paper towels.
*High-temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level.
*Note: ensure staff remove & discard gloves and properly wash hands after any activity where gloves might become contaminated. Staff hand washing practices satisfactory at time of inspection.