INSPECTION REPORT
Health Protection
KDEL-AMGTBX

PREMISES NAME
Kami Strawberry Hill Japanese Restaurant
Tel: (604) 599-8858
Fax:
PREMISES ADDRESS
122 - 12101 72nd Ave
Surrey, BC V3W 2M1
INSPECTION DATE
May 18, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Byungsoo Kwon
NEXT INSPECTION DATE
June 15, 2017
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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: Rice cooker found on floor during time of inspection. This can lead to contamination of food.
Corrective Action(s): Any food related items are not to be placed on floor. Remove from floor, wash rinse and sanitize rice cooker before using.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door was open during time of inspection. This can allow the entrance of pests (ie. mice/rats).
Corrective Action(s): Ensure this door is closed at all times. If you plan to keep this door open, you must install a screen door to prevent pest entry.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Kitchen floor is in unsanitary condition. Any hard to reach areas are not cleaned on routine basis. There is buildup of food and debris in all areas.
Corrective Action(s): Floor and walls behind all equipment, shelves, dishwashing areas, sinks, walking cooler, freezers require thorough cleaning.
All hard to reach areas require a deep cleaning. This must be completed by June 15, 2017.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Prep shelves are lined with cardboard. This is not suitable material as it can be a breeding ground for bacteria and can not be sanitized.
Corrective Action(s): Remove all cardboard from kitchen area. Do not use for the lining of shelves.
Violation Score: 3


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

Comments

Handwashing stations are equipped with liquid soap and paper towels. Hot/cold running water is available at all sinks.
Dishwasher reached 82.4c at dish level for rinse cycle.
Bleach water sanitizer found at 100ppm in spray bottles. Spray bottles are labels properly.
NOTE: Ensure there is a spray bottle available for sanitizing in all preparation areas.
Walkin cooler at 3c and equipped with thermometer. Sushi coolers in front area at 4c.
Insert cooler in cooking area at 4c.
Hot holding found to be at greater than 60c. Tea found at 74c. Rice at 80c.
Sushi rice had pH less than 4 during time of inspection.
Stand up freezer close to sushi prep area at -18c. Chest freezer in back storage area found at -21c.
Employees noted to have good hygiene practice and wearing proper protective wear (ie. hair restraints and aprons).

The following requires your attention:
1. see above noted violations.