INSPECTION REPORT Health Protection ECAO-AUNVGC

PREMISES NAME Kamamarui Restaurant		Tel: (778) 316-7315 Fax:
PREMISES ADDRESS 6514 Royal Oak Ave Burnaby, BC V5H 3P4		INSPECTION DATE January 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jun-hyeok Shon		NEXT INSPECTION DATE February 01, 2018
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 No
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: Hose attachment at sushi utility sink extends past the fill-line. Corrective Action(s): Install a vacuum breaker / or check valve before the hose bib. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -severely moldy ceiling panel observed in the makeshift dry storage room Corrective Action(s): Replace ceiling panel Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Employee Washroom has been converted to a dry storage room without approval -toilet, sink is still there and goods stored directly on the ground. 2. Cardboard or newspapers being used as shelf liners in kitchen area 3. Saran wrap placed daily on fume hood enclosure and sushi preparation tables to ease cleaning. 4. Back screen door does not self-close. 5. Walls in the kitchen areas where cooking and washing occurs are deteriorating, not cleanable and of durable quality. Corrective Action(s): 1. YOU MUST HAVE HEALTH APPROVAL BEFORE ANY STRUCTURAL OR USE CHANGES IN YOUR RESTAURANT. If you are to use the employee washroom as a dry storage room you must do the following: -Remove the door, the toilet, sink, paper towel and soap dispensers -Place Multi-level shelving with the lowest level >15cm off the ground 2. Remove all cardboard/newspaper or paper-based shelf liners. Any rust is to be removed and resurfaced with an oil-based paint or plastic washable liners. 3. Do not saran wrap any of your food contact surfaces! This is commercial-grade cleanable surface and can be cleaned over and over. You must be cleaning and sanitizing these surfaces DAILY as part of your Sanitation Plan 4. Place a self-closing mechanism on the back screen door to better prevent entry of pests 5. You are to install wall panels behind the cooking and washing areas in the back areas of such material to be cleanable and of durable make. Acceptable wall backing may include stainless steel backing or FRP wall panels -any other suggestions require my approval first. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Public washroom self-closing mechanism is broken. Corrective Action(s): Repair replace self-closing mechanism Violation Score: 3

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

Comments

-All fridges at or below 4 deg C -Hot held foods maintained at or above 60 deg C -High temperature washer 78.2 deg C at plate level Daily log sheets maintained for fridges General sanitation okay no signs of pests Handwash sinks well stocked and clear for use Wiping towels for food contact surfaces maintained in bleach sanitizer buckets when not actively used: >100ppm as per test strips Follow-up inspection in 1 month

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AUNVGC
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: 0.25 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