Kamamarui Restaurant
6514 Royal Oak Ave, Burnaby · Restaurant
22 inspections
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: a few old mouse droppings observed between the bulk food bins.
- Corrective Action(s): Clean and disinfect -use a point and shoot flashlight to better observe mouse droppings
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Frayed oil basket has come apart -wires exposed
- Corrective Action(s): Discard broken equipment -loose pieces may contaminate foods
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Large container of cooked pork in the fridge -temperatures measuring at 30-40 deg C
- Corrective Action(s): Do not place hot foods in the fridge that are over 20 deg C otherwise the whole fridge will get warm
- Cool foods properly in wide shallow pans (for the cooked pork):
- Step 1:
- 60 deg C to 20 deg C within 2 hours using the wide shallow pans (1 to 3 inch layer thickness)
- Step 2:
- 20 deg C 4 deg C within 4 hours transferring to the fridge
- See cooling chart handout further
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some what appears to be old mouse droppings observed in hard-to-reach area besides the standup freezer in the dry storage area
- Corrective Action(s): Clean and disinfect
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Disposable bag plastic type drapes overhead cooking line area for the shelves -the plastic is all greasy from accumulation
- Corrective Action(s): Do not use disposable type materials for kitchen surfaces -you must be cleaning and sanitizing as needed
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Ramen noodles (PHF) container at room temperature -no time tracking being done -worker indicates it has been out there for about 10 minutes
- Double stacking of inserts at preparation cooler -a bowl of beef at 12 deg C internal temperature -out there about an hour as per worker
- Corrective Action(s): Time track the ramen noodles if you are leaving at room temperature --> < 2hours --> either use a countdown timer or time tracking sheets. Do not put back in the fridge once you store potentially hazardous foods at room temperature -discard after 2 hours
- Otherwise keep the ramen noodles in a preparation cooler insert
- Do not double stack inserts at preparation cooler store foods below the fill-line -one insert layer only!
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: STILL observing rodent (mice) activity on the premises
- Corrective Action(s): see code 306 for further instructions
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observing small amounts of mouse droppings on shelves and hard-to-reach areas under the shelves.
- Still no high powered flashlight available to monitor mouse activity each morning (as per last insepction in January)
- Corrective Action(s): Check EACH MORNING for rodent activity with a high powered flashlight -clean and disinfect
- Rodent activity noted in the Orkin Pest Control report from early June
- Increase your pest control inspections at least every 2 weeks if rodent activity is noted on the reports -email this weeks report for an update
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Mop water is not being dumped in the mop sink
- Lower food shelves are being lined with cardboard
- Corrective Action(s): Dump the dirty mop water in your mop sink
- Do not line shelves with paper products -they are not easily cleanable. If the surface underneath is rusted -remove the rust and seal with rust paint
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse droppings observed in the kitchen and bar area
- Corrective Action(s): Clean and disinfect with bleach
- Store ALL lightly packaged foods (i.e. soft plastic, paper, nylon wrapped foods) in rodent proof containers
- Check EACH MORNING before opening with a high powered flashlight for any rodent activity -cleaning all areas where droppings observed
- Operator to forward a copy of the last pest control report (email)
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: There is a hole under the dishpit sinks that is a possible pest entry point -shown to operator
- Corrective Action(s): Either seal this hole off or put a grate there to better prevent rodent entry
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Few mouse droppings observed on lower shelves, on the kitchen floor.
- Some debris observed under the deep fryer unit -old shoes, food scraps
- Corrective Action(s): Clean and disinfect
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Preparation cooler -insert level -some cut meats stacked above the fill-line. Internal temperature at 9 deg C.
- Corrective Action(s): Do not exceed the fill-lines for fridges -2nd indented line on insert trays.
- Transfer excess meats to the undercounter cooler.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Visible mold/mildew growth in ice machine.
- Corrective Action(s): Discard ice, clean and sanitize the ice machine more frequently to prevent the build-up of mold/mildew
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: - Dishwasher not operational/not in use. Staff unclear on manual dishwashing method. Two compartment sink present with 1 compartment filled with soap and water and the second compartment empty. Sanitizing step not being completed.
- Corrective Action(s): - Closure Order issued. Refer to closure order for required corrective actions.
- Violation Score: 15
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation: - Premises does not have hot water at time of the inspection. Water from hot water tap at dishwashing sink and front handwashing sink measured 15C.
- Corrective Action(s): - Repair or replace hot water tank/supply so that it is capable of supplying hot water at sufficient temperature and capacity to meet the hot water needs for sanitary maintenance of the food service establishment. Closure order issued. Refer to closure order for required actions.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: - Grime, debris and mouse droppings (appear to be from past issues) noted on floor along edges and between equipment.
- - Mold/mildew noted on portions of walls in kitchen.
- Corrective Action(s): - Pull out moveable equipment and thoroughly clean/scrub floor to remove all grime, debris and mouse droppings.
- - Scrub walls to remove mold/mildew. Walls may require re-painting or re-finishing with more durable surface in high moisture areas such as the dishwashing area.
- To be corrected by: 26-Jan-2022
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: - Dishwasher not in good working order. Not turned on or in use at time of the inspection. Staff reported dishwasher stopped working in the morning; however was operational the day prior.
- Corrective Action(s): - Repair dishwasher so that it is in good working order and able to wash and sanitize dishes effectively.
- Closure order issued. Refer to closure order for required actions.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: - Two ceiling tiles are missing in kitchen.
- Corrective Action(s): - Replace ceiling tiles. Ensure ceiling tiles are smooth, non-aborbent type.
- To be corrected by: 26-Jan-2022
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handsink in front area was blocked with a strainer bowl. Handsink in back area had frozen food thawing under running water.
- -Staff removed items from the handsinks at time of inspection. Handsinks are used for handwashing only. Ensure handsinks are fully accessible to staff for proper and frequent handwashing.
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Open containers of miso paste and sauce found beside handsink in back area. Water splashing from handsink can contaminate food items.
- -Staff moved containers away from handsink at time of inspection. Ensure that food is not stored near handsinks.
- Corrective Action(s):
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Parts of the screen door is not tightly sealed to frame of back door. This condition may allow for entrance of pests when back door is opened to the outside.
- Corrective Action(s): Reattach/repair screen to the frame of the backdoor.
- -Date to be corrected by: 1 week
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Ramen perishable noodles stacked too high above the fill-line at insert level for preparation cooler
- Corrective Action(s): Store below the black line to better maintain foods at or below 4 deg C
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Front handwash sink blocked off with a box of noodles.
- Back dishpit sinks do not have pumped soap.
- Corrective Action(s): Adequately stock handwash sinks and have clear for use at all times
- (paper towels dispensed, pumped soap and clear for use
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Back screen door self-closing mechanism broken
- Corrective Action(s): Repair/replace to better ensure the screen door is closed at all times
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: None of the three workers are certified. One worker's certificate expired back in 2018.
- NOTE: FOODSAFE Level 1 certificates expiry every 5 years as of 2018
- Corrective Action(s): Have at least 1 worker certified at all times
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: As new droppings are observed after cleaning then rodents are still present
- Pest control report (Orkin) from last Friday indicates mice being caught and recommendations provided for improvement
- Corrective Action(s): Operator to have pest control come in at least every 2 weeks -email me these reports
- There should be ZERO mice being caught and no recommendations for improvement (you are doing your due dilligence)
- If continued rodent activity is observed you will be closed to take more drastic action
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Still a few droppings observed in hard-to-reach areas:
- -corners under sinks and shelves
- Corrective Action(s): Clean and sanitize with a dilute bleach solution
- CHECK EVERY MORNING with a flashlight
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Sliced Chasu Meat in ice trays at 19 deg C. Operator indicates the meat tray turnover time is the full day
- Corrective Action(s): Discarded the Chasu Meat. Ice trays are NOT a substitute for refrigerated storage --> you must follow 2 hour maximum at room temperature then discard.
- Keep perishable foods hot >60 deg C
- or cold <4 deg C
- Use SMALL PORTIONS only to safely use up the meat and reduce discarded meat
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Sliced cooked chasu meat on stacked dishes in hot holder have an internal temperature of 39 deg C.
- Setting on hot holding unit on 4 of 10 scale
- Corrective Action(s): Minimum hot holding temperature is >60 deg C
- Discard chasu meat
- NOTE: operator is to submit the Food Safety Plan for the Chasu Meat -operator is cooking --> hot holding --> re-heating --> serving
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at back cooking line is right overhead of the condiments for the soups. Everytime workers wash their hands they will be dripping all over the condiments.
- Corrective Action(s): Place the condiments away from below the dispenser or relocate the dispenser from the open foods
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Knife wall magnetic bar in the back has a cutting board attached to it as a safety measure however now the magnetic bar cannot be cleaned
- Corrective Action(s): Remove and dishwash knives, remove the cutting board -you may obtain dishwash safe bottle brushes for cleaning if you want to continue this setup
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: back screen door -the tiles underneath are broken and there is a gap that may permit the entrance of rodents
- Corrective Action(s): Either fix the tiling so the door is flush with the ground or install a door sweep
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: The back dishwash and food preparation area does not have a means for handwashing at a practical distance.
- Corrective Action(s): Install paper towel and soap dispensers at the dishwash 2-compartment sink
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Chest freezer in the back kitchen -the top is rusted over
- Corrective Action(s): Remove the rust and repaint the surface with an oil based paint
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 2-door display fridge in the back is too warm:
- internal temperature of eggs showing 8.5 deg C
- air temperature showing 8.7 deg C
- NOTE: this fridge was being overstuffed with foods such as bean sprout bags -you must leave gaps between foods and walls to provide adequate cool air circulation in the fridges
- Corrective Action(s): Remove all perishables from this unit into another fridge.
- Adjust temperature and have the unit serviced
- Do not store foods in this unit unless it can maintain foods at or below 4 deg C
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): In-use utensils are not being dishwashed / replaced at an adequate frequency. Operator indicates they are changed every 5 hours
- Corrective Action(s): In-use utensils must be dishwashed / replace at minimum every 4 hours
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: a racket bug zapper is in use
- Corrective Action(s): Remove the bug zapper -this is a food contamination concern.
- Acceptable measures against flies are sticky tape or pheromone traps and good sanitation of your facility
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Stainless steel table lower rack in the back is all rusted
- Corrective Action(s): Remove the rust clean and disinfect
- You may use rust paint to cover the surface and make it cleanable again
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 2-door display fridge too warm
- Corrective Action(s): adjust/repair unit to maintain foods at or below 4 deg C
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: One shelf in new dry storage room in back is raw wood -raw wood is not an easily cleanable surface (smooth, non-toxic, non-absorbent and easily cleanable)
- Corrective Action(s): Either paint over with an oil-based paint or varnish to seal wood
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Routine Inspection
1 infraction
- 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
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): -Large metal insert of chashu's @ 69 deg. C internally in prep cooler next to two door upright sliding cooler. Chashu was cooked 1 hr ago as per operator.
- Corrective Action(s): -perishables must be cooled from 60 deg. C to 20 deg. C in 2 hrs and 20 deg. C - 4 deg. C in 4 hrs. For meats, place meat in containers of ice for rapid cooling or shave/cut down meats and place on large/shallow pans. Do not place hot foods directly into cooler after cooking.
- Violation Score:
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 5 plastic containers of ramen noodles stored on prep table next to handwash sink. Noodles @ 9.7 deg. C to 16 deg. C. Noodles Taken out of cooler 30 minutes to two hours ago as per operator.
- Corrective Action(s): Noodles were placed back into cooler. Do not leave perishables (e.g. ramen noodles) at room temperature if not being processed or cooked immediately.
- Violation Score:
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1) wet wiping cloths for tables left on counter
- 2) sanitizer buckets @ 0 ppm chlorine
- Corrective Action(s): 1) ensure all reusable wet wiping cloths are in the sanitizer solution in between uses.
- 2) buckets were refreshed with sanitizer solution during time of inspection. Refresh sanitizer solution regularly throughout the day
- Violation Score:
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): -Kitchen handsink hot water/cold water turned off during start of inspection due to leaking tap as per operator
- Corrective Action(s): -all handsinks must be fully stocked with hot/cold water, soap, and paper towels at all times.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): -drinking was noted in the front prep area
- Corrective Action(s): Do not eat/drink in food preparation areas due to hand/salvia contact.
- Violation Score:
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: 1) chest Freezer lid held down with duct tape
- 2) wall across Food prep counters in back burned, hole is patched with scotch tape.
- Corrective Action(s): 1) remove the duct tape as this is not a cleanable material. Repair/replace chest freezer lid
- Correction date: 2 weeks
- 2) remove the scotch tape, and repaint/refinish
- Correction date: 2 weeks
- Violation Score:
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation (CORRECTED DURING INSPECTION): -plastic single use lids are being rewashed and used more than once. plastic lids used in microwave.
- Corrective Action(s): -single use items must be discarded after use, do not microwave any non-microwavable plastic items.
- Violation Score:
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: 1) staff washroom missing door
- 2) customer washroom door not self closing
- Corrective Action(s): 1) install a self closing door
- Correction date: 1 week
- 2) install a self closing hinge on the door
- Correction date: 1 week
- Violation Score:
- 203 - Food not cooled in an acceptable manner [s. 12(a)]