Fraser Health Authority



INSPECTION REPORT
Health Protection
ECAO-BCLTCQ
PREMISES NAME
Kamamarui Restaurant
Tel: (778) 316-7315
Fax:
PREMISES ADDRESS
6514 Royal Oak Ave
Burnaby, BC V5H 3P4
INSPECTION DATE
May 28, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jun-hyeok Shon
NEXT INSPECTION DATE
5 Months
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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Knife wall magnetic bar in the back has a cutting board attached to it as a safety measure however now the magnetic bar cannot be cleaned
Corrective Action(s): Remove and dishwash knives, remove the cutting board -you may obtain dishwash safe bottle brushes for cleaning if you want to continue this setup
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: back screen door -the tiles underneath are broken and there is a gap that may permit the entrance of rodents
Corrective Action(s): Either fix the tiling so the door is flush with the ground or install a door sweep
Violation Score: 3

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

Temperature Controls:
-Combo fridge-freezer Samsung w deg C
-Combo fridge-freezer Frigidaire 3 deg C
-1-door domestic upright 4 deg C
-2-door upright stainless 3 deg C
-2-door undercounter back 4 deg C
-1-door mini-fridge 4 deg C
-2-door undercounter front 2 deg C
-Sushi display 4 deg C

-Hot held miso 64 deg C
-Tofu soup 63 deg C

-High temperature washer at plate level 84.4 deg C (probe thermometer)

Chemical Controls:
-Bleach sanitizer buckets >100ppm chlorine residual

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

Daily tracking sheets maintained for fridges, hot holders and mechanical washer

General Sanitation okay
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access