INSPECTION REPORT Health Protection CPAK-BGSQG3

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 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Byungsoo Kwon		NEXT INSPECTION DATE October 16, 2019
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed on floor of the back storage areas, storage room, behind/under prep cooler. Corrective Action(s): Ensure to monitor for droppings, remove and treat the areas using 1000ppm chlorine (1:50) EVERY MORNING. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Few holes observed on wall/floor at the back area. Corrective Action(s): Ensure to monitor all holes/cracks throughout the facility and fill each. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were observed on floor of the back storage areas, storage room, behind/under prep cooler. Corrective Action(s): Ensure all droppings are removed on a daily basis. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezers operating at/below required temperature of -18'C. -Hot holding units operating above 60'C. -Temperature monitoring system in place. -High temperature dishwasher achieved 83.1'C at the plate level after final rinse. -100ppm chlorine solution available in labelled spray bottles (kitchen/bar) NOTE: Ensure to prepare solution every 2 weeks, as chlorine solution would dissipate over time. -General food storage practice satisfactory throughout. -Ice machine satisfactory. Scoop stored in proper manner. -Invoices kept in a binder. Checked at this time. -Professional pest control company contracted for weekly visits. Invoices available on site, but no detailed reports provided by the company. NOTE: Ventilation canopy hood overdue for professional cleaning. Call for service. NOTE: A box of raw chicken handled at this time. Temperature measured at 5-8'C. Ensure all process is finished within the next 30 minutes and put back in cooler. Follow-up inspection will be conducted next Wednesday, October 16, 2019. Please contact the health inspector for any questions or concerns.