Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-AZ8QVT
PREMISES NAME
Kami Japanese Restaurant
Tel: (604) 576-5360
Fax:
PREMISES ADDRESS
40 - 2215 160th St
Surrey, BC V3S 9N6
INSPECTION DATE
May 29, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Kyungmee Kwon
NEXT INSPECTION DATE
1 Month
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
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Ice scoop was stored on top of equipment, packaging, and other potentially unsanitary items in a cardboard box.
Corrective Action(s): Ice scoop was washed and sanitized in the dishwasher at the time of inspection. Ensure that ice scoop is stored in a sanitary manner (e.g. in a clean container located outside the ice machine)
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. A drying rack was observed within the two compartment sink in the server station. It was stated that coffee cups and saucers only are washed in this sink without a final sanitizing step, then placed to dry in the drying rack.
2. A spray bottle of bleach water sanitizer was measured at over 200 ppm chlorine.
Corrective Action(s): All coffee cups and saucers to be properly washed and sanitized, either in the dishwasher or using the manual warewashing method. To prepare a bleach water sanitizing solution at 100 ppm chlorine, mix half a teaspoon unscented household bleach for every one litre of water. Ensure that all equipment/utensils/food contact surfaces are properly washed and sanitized. Bleach water sanitizer in the spray bottle was diluted to 100 ppm chlorine at the time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door was observed to be open at time of inspection. No receiving was taking place.
Corrective Action(s): Back door was closed. Ensure back door remains closed to limit potential entry of pests.
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 satisfactory
- Hot holding internal temperatures measured at 60 degrees or more
- Sushi rice pH was measured at 4.0
- Hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Bleach water sanitizer available in spray bottles in all food preparation areas at 100 ppm (Exception: Refer to violation #302--CORRECTED). Note: Labels are fading--please re-label as necessary.
- High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (minimum 71 degrees C)
- No signs of pest activity observed at time of inspection
- Polyethylene gloves available.
Note: A large bag of sprouts was observed on top of the inserts located at the top of the preparation cooler (internal temperature: 6 degrees C). A smaller amount of sprouts were placed into a food insert and the remainder were placed into the lower portion of the cooler. Ensure that food is placed directly into inserts in the preparation cooler so that it can be maintained at 4 degrees C or less and to protect from potential contamination.