INSPECTION REPORT Health Protection ALUI-D3GTGX

PREMISES NAME Kai Japanese Restaurant		Tel: (604) 554-0282 Fax:
PREMISES ADDRESS 160 - 863 Village Dr Port Coquitlam, BC V3B 0G9		INSPECTION DATE March 18, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Minkoo (Kevin) Lee		NEXT INSPECTION DATE March 19, 2024
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 = 48

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Deep fried olives and leeks/green onions were left to dry on a tray in the dry storage room. Corrective Action(s): Discard these food items. Do not leave food items out at room temperature in the dry storage room to dehydrate as this is not an approved process/way to dehydrate your food items. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken filets left out at room temperature for over 2.5 hours. Staff indicated that they were going to cook/re-heat them once they recieved their orders. Corrective Action(s): All chicken filets discarded. Once chicken is cooked, either time track and ensure chicken is used within 2 hours, or place the remainder into the cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 bowls of cooked rice were left out. Staff indicated that these bowls of rice were not left out to cool down, but were left out to be re-used and re-heated in the rice cooker when rice runs low. Corrective Action(s): This is not an acceptable method of re-heating rice. Rice must be re-heated to 74 deg C if it is cooled, and cannot just be warmed up with a hot holding unit. Staff to discard rice and cook rice again for dinner service. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) There are 3 sinks in the sushi bar area. Two of them have liquid soap available and are close to paper towels. However, all 3 sinks had obstructions (one sink had lemons inside the sink, another had food containers inside, and the 3rd was blocked by a large metal wire rack). 2) Paper towels for handwash station in the kitchen were not available at the handsink. The dispenser was empty. Refill the dispenser and do not put the paper towels above the food prep counter as water will drip from staff hands directly onto the food surfaces below. Corrective Action(s): 1) Keep at least one of these handwash sinks free of obstructions at ALL times. 2) Replace paper towels inside the paper towel dispenser. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Various items in walk in cooler left uncovered/not protected from contamination: - Tempura -Chopped vegetables 2) Cooked spinach placed right beside dishwasher while dishes were being washed. Corrective Action(s): 1) Ensure all items in cooler are covered and protected 2) Move food items away from dishwasher when you are washing dishes; otherwise, dirty/soapy water could splash onto the food items Correct by: today Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Surfaces of equipment throughout kitchen (such as small oven across stove area) and floors throughout kitchen all require a deep cleaning as there is a buildup of grease/debris Corrective Action(s): Clean floors and surfaces thoroughly Correct by: Today Violation Score: 9

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

Comments

Routine inspection conducted: -All coolers at 4 deg C or less -All freezers at -18 deg C or less -High temperature dishwasher achieved 76.7 deg C after rinse cycle -Quat sanitizer in spray bottles at 200 ppm quats -No signs of pests at time of inspection -FOODSAFE certified staff on site