INSPECTION REPORT Health Protection TGIL-CGBQF3

PREMISES NAME Kami Strawberry Hill Japanese Restaurant		Tel: (604) 599-8858 Fax:
PREMISES ADDRESS 122 - 12101 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE July 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byungsoo Kwon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: *REPEATED VIOLATION* Operator has FOODSAFE Level 1 certificate but it was expired in year 2012. Another staff also had their FOODSAFE Level 1 certificate expired in 2010. Corrective Action(s): Please note that the FOODSAFE Level 1 certificate are only valid for 5 years. Retake the course and ensure that the operator has valid FOODSAFE Level 1 or equivalent. Email a copy of course registration to the district EHO as soon as possible. TO BE CORRECTED BY - September 14, 2022 Violation Score: 1

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

Comments

Routine inspection conducted at the restaurant. General operation and maintenance of the facility was satisfactory. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk-in cooler was measured at 4C - All coolers were maintained at 4C or less - Stand up freezer (white) at -6C - Stand up stainless steel freezer at -14C - All other freezers including chest freezers noted at -18C or less. - Cooked rice and miso soup hot held above 60C. - Sushi rice stored at room temperature has pH less than 4.0 Storage: - All food items were stored at least 6" off the floor. - All food products were properly covered in the coolers and freezers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available at each food prep area and the concentration of bleach noted at 200ppm. - High temp mechanical dishwasher reached 76C on dish surface during rinse cycle. - 2 compartment sink warewashing sink available. - Utensils and tongs were found in sanitary condition. - Ice machine was found clean and scoop was stored outside in a sanitary manner. - Kitchen hood was serviced in May 2022. Pest Management: - Professional pest control company conducts routine checks. - Mechanical and sticky traps were present throughout the facility. - Back door was closed to prevent any rodent entry. Administrative: - Operating permit was posted in a conspicuous location. Please contact your district EHO prior to making any service change and/or renovation.