Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-CATPZN
PREMISES NAME
Kami Strawberry Hill Japanese Restaurant		Tel: (604) 599-8858
Fax:
PREMISES ADDRESS
122 - 12101 72nd Ave
Surrey, BC V3W 2M1		INSPECTION DATE
January 18, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Byungsoo Kwon		NEXT INSPECTION DATE
January 19, 2022
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 = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation (CORRECTED DURING INSPECTION): Mouse droppings were observed on floor in one corner of dry storage area.
Corrective Action(s): Staff removed the mouse droppings during inspection.
Ensure that the area is disinfected with 1 part bleach to 9 part water solution. Discuss the issue with your pest control company to set out a pest management plan to prevent rodent issues in furture.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator took FOODSAFE Level 1 in year 2012. No other staff had valid FOODSAFE Level 1 or equivalent during inspection.
Corrective Action(s): FOODSAFE Level 1 certificate expires after 5 years.
Ensure that the operator or at least one staff on duty has valid FOODSAFE Level 1 or equivalent.
TO BE CORRECTED BY - February 8, 2022
Violation Score: 1

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

Routine inspection conducted at the food facility and the following observations were made during the inspection:

Temperature (coolers to be at 4C or less, freezers at -18C or less):
- Walk-in cooler observed at 7C. As per the operator, the facility was working through the rush hour and received a delivery just before the inspection. Majority of the food products stored in walk-in cooler were received during delivery.
Ensure that the cooler is maintained at 4C or less.
- Prep coolers noted at 4C or less.
- Freezers were measured at -18C or less.
- Hot holding (soups) noted above 60C.
- Sushi rice was stored at room temperature. pH of sushi rice was measured at 4.

Storage:
- All food items were stored at least 6" off the floor.
- All products were found either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.

Sanitation & Maintenance:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels.
- High temp mechanical dishwasher reached a temperature of 85C at rinse cycle.
- Sanitizer spray bottle available and the concentration of bleach noted at 200ppm.
- Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels.
- General sanitation of facility is satisfactory.

Pest Management:
- Professional pest control company conducts routine checks.

Administrative:
- Operating permit was posted in a conspicuous location.

Note: A follow-up inspection will be conducted to confirm the temperature of walk-in cooler.