INSPECTION REPORT Health Protection MBEK-BEJUX9

PREMISES NAME Kami Japanese Restaurant		Tel: (604) 576-5360 Fax:
PREMISES ADDRESS 40 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE July 29, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kyungmee Kwon		NEXT INSPECTION DATE July 30, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three containers of cooked chicken and one container of cooked beef were observed in the back area upright cooler and were measured at an internal food temperature of 20 to 26 degrees C. It was stated that aforementioned food items were cooked this morning (over four hours ago). Corrective Action(s): Above-noted items were discarded by the owner during the inspection. Ensure that potentially hazardous foods are cooled safely from 60 degrees C to 20 degrees C within 2 hours, then from 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Items should be cooled in shallow layers to facilitate rapid cooling. Measure internal temperature with a sanitized probe thermometer. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A tray of 15 prepared sushi rolls was observed on top of the sushi preparation cooler inserts. Internal food temperature: 21 degrees C.* 2. A container of five rolls was observed at ambient temperature on a cart located in the sushi preparation area. Internal food temperature: 24 degrees C.* 3. Upright 2-door cooler was measured at an ambient temperature of 9 degrees C. Items within the cooler were measured at an internal food temperature of 7 degrees C. *Note: Restaurant is closed from 3:30 PM to 4:30 PM. Sushi rolls were prepared in advance to be used after 4:30 PM (approximately 2 hours or more room temperature holding from start of inspection). Corrective Action(s): Rolls were discarded at the time of inspection. Higher risk / potentially hazardous food items located in the cooler were transferred to another cooler(s) at 4 degrees C or less as a precaution. Ensure that cold potentially hazardous foods are maintained at 4 degrees C or less to limit growth of potential pathogens and/or toxins. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: A pink residue (biofilm / mildew) was observed on some surfaces inside the ice machine. Corrective Action(s): Discard ice. Ensure all surfaces within the ice machine are properly cleaned, rinsed, and sanitized. Mildew / biofilm may potentially contaminate ice. Date to be corrected by: Today. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lower shelf of metal table located in dishwashing area is severely rusted. Plastic film covering parts of the shelf is peeling / flaking. Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, easy to clean, non-toxic, and suitable for their intended purpose. Ensure a shelf is in place that meets these aforementioned requirements. Rusted and peeling shelf is difficult to properly clean and may potentially contaminate other items / equipment. Date to be corrected by: September 29, 2019. Note: Items are not to be stored directly on this shelf until above-noted requirements are met. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright 2-door cooler measured at an ambient temperature of 9 degrees C. Corrective Action(s): Ensure cooler is capable of maintaining foods at temperatures of 4 degrees C or less. Have cooler adjusted or repaired as needed. Date to be corrected by: August 2, 2019. Do not store potentially hazardous foods (e.g. fish, meat, eggs, tofu) until cooler is capable of maintaining foods at 4 degrees C or less. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Unlabeled container of detergent located near food storage area. Corrective Action(s): Ensure that bucket is properly labeled to identify contents to prevent potential mixing and/or misuse. Store away from food areas to prevent potential contamination of food. Date to be corrected by: Today. 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 (miso soup, rice) at 60 degrees C or more - Food is properly organized (raw and ready to eat) - Hand washing stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer available in labeled spray bottles at 100 to 200 ppm chlorine. - High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface) - No signs of pest activity at time of inspection - Permit posted *Exception: Refer to violation code 308.