INSPECTION REPORT Health Protection MBEK-BMLS6K

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 556-2368 Fax:
PREMISES ADDRESS 24B - 32700 South Fraser Way Abbotsford, BC V2T 4M5		INSPECTION DATE March 11, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yunseong Han & Sangrac Oh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: 2-door upright glass cooler at 4 degrees C. 2-door upright silver cooler at 3 degrees C. 1-door upright silver cooler at 4 degrees C. Sushi area cooler (left) at 4 degrees C (above and below). Sushi area cooler (right) at 4 degrees C (above) and 3 degrees C (below). Cook area prep cooler at 4 degrees C (above and below). Upright freezer at -19 degrees C. Left chest freezer at -20 degrees C. Middle chest freezer at -19 degrees C. Right chest freezer at -22 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Raw food items such as raw chicken, beef, and eggs are not stored above ready-to-eat items. Sushi rice pH measured at 4.0. Hand washing sinks are supplied with hot and cold running water, liquid hand soap, and single use paper towels. Non-latex gloves available. Bleach water sanitizer available in labeled spray bottles at 200 ppm chlorine. High temperature dishwasher measured 75 degrees C at the utensil surface (minimum required: 71 degrees C at the utensil surface). No signs of pest activity observed at time of inspection. Note: Ensure temperature logs are maintained. Temperature logs not up to date.