Fraser Health Authority



INSPECTION REPORT
Health Protection
238941
PREMISES NAME
Kamamarui Restaurant
Tel: (778) 316-7315
Fax:
PREMISES ADDRESS
6514 Royal Oak Ave
Burnaby, BC V5H 3P4
INSPECTION DATE
August 21, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jun-hyeok Shon
NEXT INSPECTION DATE
August 25, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0
Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): -Large metal insert of chashu's @ 69 deg. C internally in prep cooler next to two door upright sliding cooler. Chashu was cooked 1 hr ago as per operator.
Corrective Action(s): -perishables must be cooled from 60 deg. C to 20 deg. C in 2 hrs and 20 deg. C - 4 deg. C in 4 hrs. For meats, place meat in containers of ice for rapid cooling or shave/cut down meats and place on large/shallow pans. Do not place hot foods directly into cooler after cooking.
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 5 plastic containers of ramen noodles stored on prep table next to handwash sink. Noodles @ 9.7 deg. C to 16 deg. C. Noodles Taken out of cooler 30 minutes to two hours ago as per operator.
Corrective Action(s): Noodles were placed back into cooler. Do not leave perishables (e.g. ramen noodles) at room temperature if not being processed or cooked immediately.
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) wet wiping cloths for tables left on counter
2) sanitizer buckets @ 0 ppm chlorine
Corrective Action(s): 1) ensure all reusable wet wiping cloths are in the sanitizer solution in between uses.
2) buckets were refreshed with sanitizer solution during time of inspection. Refresh sanitizer solution regularly throughout the day
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): -Kitchen handsink hot water/cold water turned off during start of inspection due to leaking tap as per operator
Corrective Action(s): -all handsinks must be fully stocked with hot/cold water, soap, and paper towels at all times.

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): -drinking was noted in the front prep area
Corrective Action(s): Do not eat/drink in food preparation areas due to hand/salvia contact.
Violation Score:

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1) chest Freezer lid held down with duct tape
2) wall across Food prep counters in back burned, hole is patched with scotch tape.
Corrective Action(s): 1) remove the duct tape as this is not a cleanable material. Repair/replace chest freezer lid
Correction date: 2 weeks
2) remove the scotch tape, and repaint/refinish
Correction date: 2 weeks
Violation Score:

310 - Single use containers & utensils are used more than once [s. 20]
Observation (CORRECTED DURING INSPECTION): -plastic single use lids are being rewashed and used more than once. plastic lids used in microwave.
Corrective Action(s): -single use items must be discarded after use, do not microwave any non-microwavable plastic items.
Violation Score:

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1) staff washroom missing door
2) customer washroom door not self closing
Corrective Action(s): 1) install a self closing door
Correction date: 1 week
2) install a self closing hinge on the door
Correction date: 1 week
Violation Score:

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

This inspection done by EHO student.
Notes
-all handsinks fully stocked with hot/cold water, soap, and paper towels except the one noted above
-Hi temp dishwasher @ 78 deg. C on plate level
-all coolers <=4 deg. C (two door sliding cooler, prep coolers, white upright cooler, sushi cooler)
-chest freezer @ -18 deg. C
-general sanitation is satisfactory
-no obvious signs of pests noted during inspection
-chlorine sanitizer spray bottle @ 200 ppm
-rice hot held @ 67 deg. C, soups hot held @ 63 deg. C