INSPECTION REPORT
Health Protection
NRAI-A99SNM

PREMISES NAME
Kami Strawberry Hill Japanese Restaurant
Tel: (604) 599-8858
Fax:
PREMISES ADDRESS
122 - 12101 72nd Ave
Surrey, BC V3W 2M1
INSPECTION DATE
April 22, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Byungsoo Kwon
NEXT INSPECTION DATE
April 26, 2016
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 = 9

Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: The ice machine requires cleaning on the inside on the ice tray, along the edges of the ice tray and on the flap covering the ice tray.
Corrective Action(s): Remove the ice, clean and sanitize the ice tray.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observed raw meat to be thawing at room temperature.
Discussed thawing procedure with kitchen staff.
Meat thawing under cold running water.
Corrective Action(s): When thawing foods do not thaw them at room temperature.
Thaw foods in the cooler at 4C or below OR thaw foods submerged under cold, running water.
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Cleaning is required in the storage area to the right of the walk-in cooler.
Some liquid has spilled and the bottom shelf and the step stool is sticky.
.
2. Bowls are observed to be stored in some bulk foods such as flour.
The bowls are crusted with flour or the material it is stored in.
The bowls require to be cleaned and sanitized.
Do not store bowls inside of bulk foods - use a scoop with handles or use the bowl once as a scoop and place it in dishwashing.
Corrective Action(s): See corrective actions above.
Violation Score: 3


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

Comments

All hand sinks and washroom sinks contain hot and cold running water, liquid soap, and paper towels.
Observed staff washing hands both in the kitchen and in the sushi bar area.

Chest freezer (right) measured to be at -33.0C
Chest freezer (left) measured to be at -34.8C
Walk in cooler measured to be at 3.2C
Upright silver freezer measured to be at -20.4C
Whirlpool freezer measured to be at -25.2C/cooler measured to be at -2.2C
Prep cooler in kitchen measured to be at 3.6C
Chest freezer near back measured to be at -18.6C
Sushi cooler (right) measured to be at 2.2C
Sushi cooler (left) measured to be at -2.8C
Small under counter cooler measured to be at -1.4C
Beer cooler measured to be at 2.6C

All foods in storage are covered.
Meats are stored away from ready to eat foods in the walk-in cooler.
General sanitation is maintained throughout the kitchen.
High temperature dishwasher measured to be at 73.6C at the plate during the final rinse (minimum temperature required is 71.1C)
Bleach sanitizer available in the kitchen and in the sushi prep area measured to be at 100ppm-200ppm concentration.