Kami Japanese Restaurant

40 - 2215 160th St, Surrey · Restaurant

24 inspections

1. Routine InspectionDec 10, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Two sanitizer spray bottles were measured with concentration of less than 50 ppm. 100-200 ppm is required to properly sanitize food contact surfaces.
     • Corrective Action(s): Staff discarded and refilled the spray bottles with 200 ppm bleach sanitizer. Clean and sanitize all food contact surfaces on site.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): One metal bowl was left in the basin of the sushi bar hand washing station.
     • Corrective Action(s): Do not store any items in the basin of hand washing station. Hand washing station must be free of obstruction at all times. Staff moved the bowl away.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings observed at the back kitchen storage area. Professional pest control contracted.
     • Corrective Action(s): Clean up the aforementioned rodent droppings. Ensure food is covered during night time and monitor for rodent activities in the kitchen. Follow recommendations from professional pest control. Correct by Dec 12, 2025.
     • Violation Score: 9
2. Routine InspectionJun 26, 2025

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Deep fried tempura were stored under ambient room temperature. Food temperature measured at 20C.
     • Corrective Action(s): Do not store tempura under room temperature. Temperature must be stored in the cooler when not served immediately. Move all tempura into a functional cooler.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): All bleach sanitizer spray bottles were measured at 0 ppm in concentration. The stock bottle for bleach was not stored with bleach inside.
     • Corrective Action(s): Staff obtain a new bottle of stock bleach bottle. Discard and refill all spay bottles with 100-200 ppm bleach sanitizer. Clean and sanitize all food contact surfaces on site.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Two hand washing stations were obstructed by bowls stored in the basin.
     • Corrective Action(s): Remove the bowls from the basin. Do not obstruct hand washing station at any time.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings observed at the back kitchen beside and behind chest freezers. Staff stated professional pest control was hired.
     • Corrective Action(s): Clean up aforementioned droppings. Continue monitor for rodent activities. Correct by: June 30, 2025.
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: In operator's absence, no staff on duty had FOODSAFE Level 1 or equivalent.
     • Corrective Action(s): At least one staff on site must have valid FOODSAFE Level 1 or equivalent. Send one staff to take the FOODSAFE Level 1 course. Correct by: Jul 20, 2025.
     • Violation Score: 1
3. Routine InspectionMar 5, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Sushi bar area bleach sanitizer in pail measured with a concentration of less than 10 ppm.
     • Corrective Action(s): Staff added bleach into the solution to mix 100 ppm bleach sanitizer. Change the old bleach stock bottle to prevent decrease in bleach concentration. Clean and sanitize food contact surfaces in the sushi bar area.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Metals bowls were stored the basin of the hand washing stations located at sushi bar and kitchen.
     • Corrective Action(s): Remove metals bowls from the basin of the hand washing station. Do not leave any items in the basin of the hand washing station.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cluster and debris noted behind the chest freezers at the back.
     • Corrective Action(s): Clean and organize the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: March 8, 2024.
     • Violation Score: 3
4. Routine InspectionJul 26, 2023

   1 infraction

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooked pork and beef were laid on top of the inserts in the sandwich cooler. Internal food temperature measured at 18C. Staff stated the meats were cooked 4 hours ago.
     • Corrective Action(s): Discard the aforementioned meats. Cold potentially hazardous food must be properly stored in the sandwich cooler grid while not stacked. Stacked food will not be properly cold held.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Metal bowls were stored in the basins of three hand washing stations.
     • Corrective Action(s): Do not store any items in the basin of the hand washing station. The station must be free of obstruction at all times.
     • Violation Score: 5
5. Follow-Up InspectionJan 12, 2023

   0 infractions

6. Routine InspectionDec 14, 2022

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food premise requires general deep cleaning and sanitation improvement in the following areas:
     • - Behind all backsplashes in the dishwashing area
     • - All floors and ceilings
     • - Behind and around cooking equipment
     • Corrective Action(s): Move all large pieces of equipment in the kitchen and dry storage shelves in the dry storage area to clean and sanitize all floors and walls in hard to reach areas. Deep clean, degrease, and sanitize the walls and floors in areas mentioned above more frequently to prevent food debris build up.
     • To be corrected by: Jan 12, 2022
     • Violation Score: 9
     • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: Operator on site stated that their FOODSAFE training has expired. Operator is not able to provide proof of training during inspection.
     • Corrective Action(s): Apply for FOODSAFE Level 1 training immediately. Submit the receipt for training to the health inspector by email by the end of the day tomorrow. Complete FOODSAFE Level 1 training before the next inspection (within 1 month).
     • To be corrected by: immediately
     • Violation Score: 1
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No staff on site has FOODSAFE Level 1 training or equivalent. Staff not able to provide proof of training during inspection.
     • Corrective Action(s): Submit proof of training for at least one staff member on site. If staff is not trained, have one staff member sign up for FOODSAFE Level 1 training and submit the proof of training by the end of the day tomorrow.
     • To be corrected by: end of day tomorrow
     • Violation Score: 1
7. Routine InspectionJun 21, 2022

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in labelled spray bottle measured at 0 ppm chlorine concentration with test strip. Staff prepared fresh chlorine sanitizer solution during time of inspection which measured at 100 ppm chlorine concentration with test strip. Chlorine test strips are not available on site.
     • Corrective Action(s): Prepare fresh bleach sanitizer in the spray bottle ensuring it is at a concentration of 100 ppm chlorine. Obtain chlorine test strips to test chlorine concentration at least daily (or as per approved sanitation plan).
     • To be corrected: immediately
     • Violation Score: 5
   • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
     • Observation (CORRECTED DURING INSPECTION): Staff in deep frying area observed preparing food with gloves on and going on their phone with the same gloves on. Staff was educated about the importance of glove ettiquite and washing hands between tasks and changing gloves.
     • Corrective Action(s): Personal belonging should be kept in a designated area to ensure staff refrain from using their phones while preparing food. To prevent contamination of food, staff must not use their phones while preparing food and must wash their hands frequently between tasks. Gloves must also be changed frequently between tasks.
     • Violation Score: 3
8. Routine InspectionMar 28, 2022

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • 1. Bleach sanitizer measured at 0 ppm chlorine concentration with test strip in the food preparation/kitchen area.
     • 2. No bleach sanitizer solution found at front sushi prep area. Staff prepared fresh solution which measured at 200 ppm chlorine concentration during inspection.
     • Corrective Action(s): Ensure all areas where food is prepared is supplied with food contact bleach sanitizer solution measured at 200 ppm chlorine concentration. Ensure solution is prepared fresh daily. Clean all food contact surfaces, equipment and utensils throughout the day and sanitize with bleach solution (as per approved sanitation plan).
     • Violation Score: 15
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Frozen shrimp observed stored at room temperature in two compartment sink in a strainer inside a bowl. Staff stated that the shrimp was thawing and placed the shrimp under running water.
     • Corrective Action(s): Ensure all potentially hazardous foods are thawed using one of the following methods to prevent microbial growth and toxin production:
     • - under running water
     • - in the micrwave
     • - in the cooler at 4'C or lower
     • Violation Score: 3
9. Routine InspectionOct 4, 2021

   2 infractions

   • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff observed wearing disposable gloves to prepare food and using the same gloves to clean dishes. Glove ettiquette is not adequate to prevent cross-contamination to food. Food handlers are observed not washing hands at adequate frequencies and gloves are being re-used. Staff was educated by operator during time of inspection.
     • Corrective Action(s): Ensure gloves are changed after each use (not re-used) and food handlers are washing their hands more frequently (before and after changing gloves) to prevent cross-contamination and foodborne illness.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Ventilation hood observed with grease build-up. Last serviced in August 2021.Operator mentioned they will have it serviced within the next two days.
     • Corrective Action(s): Ensure ventilation hood is cleaned more frequently between regular maintenance to prevent grease build up and maintain sanitary conditions.
     • To be corrected by: 2 weeks
     • Violation Score: 3
10. Follow-Up InspectionMar 15, 2021

    0 infractions

11. Routine InspectionMar 11, 2021

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 7 dynamite rolls were stored at room temperature on top of cooler inserts. Internal food product temperature measured at 20C. Chef stated the rolls were made an hour ago.
      • 2. 1 plate of prawn and yam tempura were stored at room temperature near the deep fryer. Internal food product temperature measured at 23C. Chef stated they were made half an hour ago.
      • Corrective Action(s): Do not store any roll and tempura at room temperature. Sushi roll and tempura are potentially hazardous food that must be stored at 4C or less. Move both items into a functional cooler immediately.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Accumulation of grease and debris observed in one of the utensil holder. Clean and sanitized container must be used to store utensils.
      • Corrective Action(s): Clean and sanitize the utensil holder and all the utensils stored inside. Ensure food containers are maintained in sanitary conditions.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat were observed to be thawing inside a sink at room temperature. No standing water or running observed.
      • Corrective Action(s): Frozen food must be thawed following proper procedures: under cold running water, inside a cooler or by microwave. Do not thaw food at room temperature.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Metal cover for the insert section of the sandwich cooler had been remove. Insert section measured at 7C. Bottom section measured at 4C.
      • Corrective Action(s): Reinstall the metal cover on to the sandwich cooler. Cover should be shut down when restaurant is not busy to maintain the temperature of the inserts. Correct by: today.
      • Violation Score: 3
12. Routine InspectionMar 11, 2020

    0 infractions

13. Routine InspectionNov 28, 2019

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw pork stored above ready to eat food (mixed lettuce/greens). Note: Pork stored in metal bowl and mixed lettuce/greens within plastic packaging. No evidence of spills/contamination.
      • Corrective Action(s): Pork relocated to lowest part of cooler at time of inspection. To reduce the risk of potential contamination, ensure raw animal products (e.g. raw pork/chicken/beef) are never stored above ready-to-eat foods.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Partially frozen sliced raw beef stored at ambient temperature.
      • Corrective Action(s): Raw beef placed into cooler at 4 degrees C or less at time of inspection. Ensure foods are properly thawed/defrosted, for example, in a cooler at 4 degrees C or less, in order to limit the growth of potential pathogens.
      • Violation Score: 3
14. Follow-Up InspectionAug 1, 2019

    0 infractions

15. Follow-Up InspectionJul 30, 2019

    0 infractions

16. Routine InspectionJul 29, 2019

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Three containers of cooked chicken and one container of cooked beef were observed in the back area upright cooler and were measured at an internal food temperature of 20 to 26 degrees C. It was stated that aforementioned food items were cooked this morning (over four hours ago).
      • Corrective Action(s): Above-noted items were discarded by the owner during the inspection. Ensure that potentially hazardous foods are cooled safely from 60 degrees C to 20 degrees C within 2 hours, then from 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Items should be cooled in shallow layers to facilitate rapid cooling. Measure internal temperature with a sanitized probe thermometer.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A tray of 15 prepared sushi rolls was observed on top of the sushi preparation cooler inserts. Internal food temperature: 21 degrees C.*
      • 2. A container of five rolls was observed at ambient temperature on a cart located in the sushi preparation area. Internal food temperature: 24 degrees C.*
      • 3. Upright 2-door cooler was measured at an ambient temperature of 9 degrees C. Items within the cooler were measured at an internal food temperature of 7 degrees C.
      • *Note: Restaurant is closed from 3:30 PM to 4:30 PM. Sushi rolls were prepared in advance to be used after 4:30 PM (approximately 2 hours or more room temperature holding from start of inspection).
      • Corrective Action(s): Rolls were discarded at the time of inspection. Higher risk / potentially hazardous food items located in the cooler were transferred to another cooler(s) at 4 degrees C or less as a precaution. Ensure that cold potentially hazardous foods are maintained at 4 degrees C or less to limit growth of potential pathogens and/or toxins.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A pink residue (biofilm / mildew) was observed on some surfaces inside the ice machine.
      • Corrective Action(s): Discard ice. Ensure all surfaces within the ice machine are properly cleaned, rinsed, and sanitized. Mildew / biofilm may potentially contaminate ice. Date to be corrected by: Today.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lower shelf of metal table located in dishwashing area is severely rusted. Plastic film covering parts of the shelf is peeling / flaking.
      • Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, easy to clean, non-toxic, and suitable for their intended purpose. Ensure a shelf is in place that meets these aforementioned requirements. Rusted and peeling shelf is difficult to properly clean and may potentially contaminate other items / equipment. Date to be corrected by: September 29, 2019.
      • Note: Items are not to be stored directly on this shelf until above-noted requirements are met.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright 2-door cooler measured at an ambient temperature of 9 degrees C.
      • Corrective Action(s): Ensure cooler is capable of maintaining foods at temperatures of 4 degrees C or less. Have cooler adjusted or repaired as needed. Date to be corrected by: August 2, 2019.
      • Do not store potentially hazardous foods (e.g. fish, meat, eggs, tofu) until cooler is capable of maintaining foods at 4 degrees C or less.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabeled container of detergent located near food storage area.
      • Corrective Action(s): Ensure that bucket is properly labeled to identify contents to prevent potential mixing and/or misuse. Store away from food areas to prevent potential contamination of food. Date to be corrected by: Today.
      • Violation Score: 3
17. Follow-Up InspectionFeb 26, 2019

    0 infractions

18. Routine InspectionFeb 25, 2019

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine was observed to have mildew/biofilm growth on interior surfaces.
      • Corrective Action(s): Ensure that all ice is discarded and interior surfaces of machine are thoroughly cleaned. Wash, rinse, then sanitize all surfaces. Allow to air dry. Date to be corrected by: Today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were observed to be stored near/among non-food items such as tools in the dry storage area.
      • Corrective Action(s): Ensure that all food is stored separately from other items such as tools and cleaning chemicals to protect food from potential contamination. Storage areas should be designated to allow for separate storage of these items, including personal items such as jackets and bags. Reorganize as necessary to ensure food is not stored near any incompatible items. Date to be corrected by: Today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A build up of food debris and dust was observed under the two wire racks located in the back dry storage area.
      • Corrective Action(s): Ensure these areas are properly cleaned. Food and other debris may potentially attract pest activity. Date to be corrected by: Today.
      • Violation Score: 3
19. Follow-Up InspectionNov 30, 2018

    0 infractions

20. Routine InspectionNov 26, 2018

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two small inserts of chicken cutlets which were stored at room temperature were measured at an internal food temperature of 26 to 30 degrees C. It was stated that cutlets were cooked at approximately 10:30 to 11:00 AM (over two hours prior).
      • 2. Internal temperature of various food stored within central kitchen preparation cooler (above and below) measured at 9 to 16 degrees C. It was stated that these food items were stored in cooler overnight. Ambient temperature of central kitchen preparation cooler measured at 10 degrees C.
      • Corrective Action(s): 1. Chicken cutlets were discarded by staff.
      • 2. The following items located within the preparation cooler were discarded by staff:
      • - Two inserts of cooked beef
      • - One small bag of sprouts
      • - Insert of chicken skewers
      • - Insert of raw shell eggs
      • Ensure that potentially hazardous foods are not stored within preparation cooler until it is capable of maintaining foods at 4 degrees C or less. Ensure that all potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored in container located within two-compartment sink at front area.
      • Corrective Action(s): Ice scoop placed into dishwashing area to be washed and sanitized at time of inspection. Ensure ice scoop is not located within sink as it may be subject to potential contamination from splashing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler ambient temperature was measured at 10 degrees C.
      • Corrective Action(s): Have cooler serviced to ensure it is capable of maintaining temperatures of 4 degrees C or less. Date to be corrected: November 29, 2018.
      • Violation Score: 9
21. Routine InspectionMay 29, 2018

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop was stored on top of equipment, packaging, and other potentially unsanitary items in a cardboard box.
      • Corrective Action(s): Ice scoop was washed and sanitized in the dishwasher at the time of inspection. Ensure that ice scoop is stored in a sanitary manner (e.g. in a clean container located outside the ice machine)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A drying rack was observed within the two compartment sink in the server station. It was stated that coffee cups and saucers only are washed in this sink without a final sanitizing step, then placed to dry in the drying rack.
      • 2. A spray bottle of bleach water sanitizer was measured at over 200 ppm chlorine.
      • Corrective Action(s): All coffee cups and saucers to be properly washed and sanitized, either in the dishwasher or using the manual warewashing method. To prepare a bleach water sanitizing solution at 100 ppm chlorine, mix half a teaspoon unscented household bleach for every one litre of water. Ensure that all equipment/utensils/food contact surfaces are properly washed and sanitized. Bleach water sanitizer in the spray bottle was diluted to 100 ppm chlorine at the time of inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was observed to be open at time of inspection. No receiving was taking place.
      • Corrective Action(s): Back door was closed. Ensure back door remains closed to limit potential entry of pests.
      • Violation Score: 3
22. Routine InspectionMar 8, 2018

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large amounts of spilled oil and grease were present behind and under the fryer/grill area.
      • Corrective Action(s): Clean area by Sunday this week (11th March 2018), and ensure staff maintain sanitation according to the approved sanitation plan for the premises.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): One plastic takeout container used as a scoop was observed inside a bulk flour/starch bin.
      • Corrective Action(s): Removed. If scoops are to be left in bulk bins, ensure they are purpose-designed food scoops with handles, and that handles stay out of the food.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One plastic colander was observed to be in cracked condition.
      • Corrective Action(s): Replace colander by tomorrow (9th March 2018). Ensure tools and utensils are replaced as necessary.
      • Violation Score: 3
23. Routine InspectionJan 15, 2018

    0 infractions

24. Follow-Up InspectionSep 12, 2012

    0 infractions