INSPECTION REPORT Health Protection MTRG-AF5TB8

PREMISES NAME Kami Strawberry Hill Japanese Restaurant		Tel: (604) 599-8858 Fax:
PREMISES ADDRESS 122 - 12101 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE October 27, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Byungsoo Kwon		NEXT INSPECTION DATE November 09, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, yam/ shrimp tempura was displayed at room temperature, staff informed it has been there for 30min. Potentially hazardous foods like this cannot be displayed at room temperature Corrective Action(s): Keep potentially hazardous foods at 4C or colder or at 60C or hotter at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: During time of inspection, bleach solution in spray bottles were >200ppm chlorine concentration, bleach appeared to be undiluted bleach Corrective Action(s): - Ensure that chlorine sanitizer solution/ bleach solution is at 100-200ppm at all times - Mix 2.5mL bleach to 1L water - Ensure to label all bottles as sanitizer solution Correction date: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: During time of inspection, observed mice droppings underneath shelving and around perimeter of facility Corrective Action(s): - Operator must employ Pest Control Operator immediately - Operator must remove, clean and sanitize areas with mice droppings - Ensure to use flashlight to inspect facility - Plug up any entry points, any holes >1/4" with steel wool, spray foam or hard wire mesh - Keep at all foods in pest proof containers with lids - Continue to keep all food products at least 6" off the ground Correct by: 1 week Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - During time of inspection, observed back door of facility kept open - No door sweep available on this door Corrective Action(s): - Ensure to always keep door closed - Ensure door sweep is available to prevent entry of pests Correct by: 2 weeks Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: During time of inspection, the following observations were made: 1) Food debris apparent behind equipment and underneath shelving and all hard to reach areas (i.e., underneath microwave) 2) Walls/ corners/ crevices of facility in need of cleaning 3) Metal slats on commercial fume hood had heavy grease accumulation Corrective Action(s): 1 & 2 ) Ensure thorough deep cleaning of facility is done, ensure to also focus on hard to reach areas and remove food debris Continue to maintain on a frequent basis 3) Ensure metal slats are removed and degreased, maintain on regular basis Correct by: 1 week Violation Score: 9

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

Comments

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements * Walk in cooler at 4C * Sushi prep coolers at <4C * All other coolers at 4C or below * Freezers at -18C * Hot holding unit maintaining food temperatures >60C - High temperature dishwasher available, adequate sanitization temperature reached via hot water (79.3C) - pH of sushi rice at 4.0 - Ice machine maintained in good sanitary condition - General sanitation of facility requires improvement in hard to reach areas

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-AF5TB8
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment