INSPECTION REPORT Health Protection MLOO-D3HSXL

PREMISES NAME Nami Japanese Restaurant		Tel: (604) 385-6970 Fax:
PREMISES ADDRESS 15169 Roper Ave White Rock, BC V4B 5C9		INSPECTION DATE March 19, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yun Fok, Lau		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several perishable food items (imitation crab and cooked chicken) were stored above the insert level in both prep coolers. Corrective Action(s): Store all perishable food items within inserts or in the bottom compartment of the prep cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station by the sushi prep line was used to store dirty equipment. Hand washing station in the staff washroom was not equipped with liquid soap and paper towels. Corrective Action(s): Do not leave any dirty equipment in hand washing stations. Supply the hand washing station in the staff washroom with liquid soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoops for the dry food bins were stored with handles buried in the food. 2. Container of cooked eggs and produce were stored next to raw prawns in the walk-in cooler. Corrective Action(s): 1. Store scoops with handles pointing upright or in a clean container outside of the food bin. Ensure scoops are cleaned regularly to prevent accumulation of food debris. 2 Store produce and ready to eat or cooked foods away from raw proteins (meats, fish, seafood). If sharing the same shelf, store raw proteins on the bottom most level. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Single-use disposable take out containers were used as scoops for the dry food bin. Corrective Action(s): Obtain durable purpose-built scoops with handles for the dry food bins. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels (after correction) - Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - 200 ppm bleach sanitizer is available - Ventilation hood is maintained - Dry storage areas are maintained - Ice machine is maintained - No signs of pests observed - Premises are well lit - Permit is posted Note: - Temperature logs have been created but not maintained. Ensure cooler and hot holding temperatures are monitored at least twice per day and recorded onto the logs. - Obtain correct test strips for the dishwasher (chlorine, 0-200 ppm range). Maintain dishwasher log at least once per day. - Do not use cardboard to line shelving as it absorbs grease and food debris.