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Kami Strawberry Hill Japanese Restaurant

122 - 12101 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Kami Strawberry Hill Japanese Restaurant has been inspected 17 times by Fraser Health Authority since April 24, 2018. The most recent inspection, on April 29, 2026, recorded 1 infraction.

2 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on December 7, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on October 30, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on October 30, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 27, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 5, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

17 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease accumulation noted at the ventilation canopy above the cookline.
      • Corrective Action(s): Clean and sanitize the aforementioned area to prevent food from contamination. Date to be corrected: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Small chest cooler near the sushi bar temperature measured at 9'C
      • 2. Line cooler near the cookline temperature measured at 7.2'C.
      • Operator immediately moved all cold potentially hazardous food from these 2 coolers to walk-in cooler that can maintain the temperature at 4'C or below. Do not store any cold potentially hazardous food in these coolers until they can maintain the temperature at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Miso soup stored in the hot holding unit temperature measured at 55'C. Staff immediately heat up the soup to above 60'C. Always ensure to store the hot potentially hazardous food at 60'C or above to prevent the growth of germs.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bowl was placed inside the hand washing sink. Staff immediately removed the bowl placed inside the sink. Do not store any utensil/bowl/cookware/dishes inside the hand washing sink. Hand washing sink must be dedicated for hand washing purpose only.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chest cooler near the sushi bar, and the line cooler near the cookline temperature are measured at above 4'C.
      • Corrective Action(s): Repair these coolers to ensure they can maintain the temperature at 4'C or below. Date to be corrected: Immediately.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler near the cooking area temperature measured at 8'C. Operator stated that food was stored in this cooler for less than 1 hour since the restaurant opened (11:30 AM). Food stored in this cooler was immediately transfered to the walk-in cooler that can maintain the temperature at 4'C or below. Food can only transfer back to this cooler once it can maintain the temperatuer at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Containers were noted to be stored in several hand washing sink basin. Staff immediately removed the containers. Hand sink must only be used as hand washing purpose. Do not store anything in the hand washing sink.
      • Corrective Action(s):
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Teriyaki sauces (~40°C) observed to be stored at room temperature near sushi line. Chef stated it was kept out for 5-6 hours.
      • 2. Spray can of RAID insecticide observed to be stored above food contact equipment (bowls).
      • **Corrected during inspection** insecticide moved away from bowls when identified during inspection.
      • 3. Raw meats observed to be stored next to or above ready-to-eat foods (vegetables)
      • Corrective Action(s): 1. Sauces can only be out at room temperature for 2 hours. Portion smaller portions of sauce and discard after 2 hours. Recommended to label bottles on time it was removed from cooler or warmer.
      • Correct by: immediately
      • 3. Ready-to-eat foods may become contaminated by the raw meats. Review procedures with kitchen staff. Ensure they are storing raw meats under or away from ready-to-eat foods.
      • Correct by: immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroach captures on sticky traps observed throughout kitchen area. Roaches of all life cycles observed on sticky traps.
      • Corrective Action(s): Work with an integrated pest control management company to address issue. Currently technician is visiting twice a month. Based on numbers, you may need more frequent visits to address the issue.
      • Please provide the pest control report to your district inspector.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease observed under flat top grill.
      • Corrective Action(s): Please clean above identified area.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Women's washroom sink not functioning properly; water flow is slow.
      • Corrective Action(s): Contact plumber to have faucet assessed.
      • Correct by: immediately
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One bag of open sugar observed stored directly on the floor in the dry storage area.
      • Corrective Action(s): Place bag of sugar on a shelf and/or in a pest proof dry storage container. Ensure all foods are stored at least 6 inches off the floor at all times to prevent potential contamination of food.
      • To be corrected by: immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Two unidentified dead insects observed on the shelf in the kitchen.
      • Corrective Action(s): Remove dead insects to prevent contamination of food, food contact surfaces and/or equipment. Monitor insect activity and contact pest control company to assess and apply treatment as necessary.
      • To be corrected by: immediately
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed rinsing glove during inspection. Staff was educated to change their gloves and wash their hands between tasks.
      • Corrective Action(s): DO NOT re-use or wash gloves. All disposable gloves are intended for one time use and cannot be adequately cleaned and sanitized between tasts. Re-train staff to change their gloves after each task and to wash hands in between each task to remove soil and contaminants before food handling.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed near the dry storage area. Mechanical rodent traps are observed in place throughout the facility. Staff stated that a professional pest control company is contracted to complete monthly inspections.
      • Corrective Action(s): Clean droppings from aforementioned areas using appropriate PPE. Sanitize affected areas using 1 part bleach with 9 parts water. Do not sweep or vacuum droppings. Monitor rodent activity. If new droppings are observed, contact pest control company immediately to assess and apply treatment/traps as necessary. Maintain the facility in good sanitary condition to prevent pest entry/harbourage/breeding on site. Submit the next 3 months pest reports to the health inspector for review.
      • To be corrected by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation observed unsatisfactory. The following areas are observed with food debris/grease build up:
      • - Behind and around the sandwich coolers in sushi preparation area
      • - Behind the cooking area/fryers
      • - Ventilation canopy
      • Corrective Action(s): Clean and sanitize the aforementioned areas to remove food and/or grease build-up. Submit photos to the health inspector once the premise has been cleaned. Conduct regular deep cleaning and degreasing, especially behind hard to reach areas to prevent build-up and to maintain the premise in a sanitary manner for the safe handling of food.
      • To be corrected by: Dec 13, 2023
      • Violation Score: 3
      • 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 or equivalent training. Staff stated that the operator has FOODSAFE, however the operator is not available on site.
      • Corrective Action(s): Register at least one staff member on site with FOODSAFE Level 1 training or equivalent and submit proof of registration to the health inspector via email. Ensure the staff member takes FOODSAFE Level 1 training within 1 month and submit copy of certificate to the health inspector once completed.
      • To be corrected by: Dec 8, 2023
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prepared sushi rolls observed stored at room temperature at the sushi preparation station. Staff stated that the rolls were prepared less than 30 minutes ago. Sushi was placed in the preparation cooler during inspection.
      • Corrective Action(s): All potentially hazardous foods must be stored at or below 4'C at all times to prevent time-temperature abuse and bacterial growth. Potentially hazardous foods left out at room temperature for more than 2 hours must be discarded. Time tracking must be in place if foods are to be left at room temperature.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): A knife with a broken handle was observed heavily taped up and placed on the knife magnet. The knife was observed with fod debris near the handle. Staff discarded the knife during inspection.
      • Corrective Action(s): Do not tape broken equipment/utensils as tape is not food grade and can potentially physically contaminate food. In addition, broken equipment cannot be cleaned and sanitized adequately to remove food debris and/or bacteria. Replace any broken equipment to prevent contamination of food.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris noted under the shelving unit used for dry storage that could attract rodents into the facility.
      • Corrective Action(s): Please clean the abovementioned area regularly to prevent build up.
      • TO BE CORRECTED BY - Feb 3, 2023
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: *REPEATED VIOLATION*
      • Operator has FOODSAFE Level 1 certificate but it was expired in year 2012. Another staff also had their FOODSAFE Level 1 certificate expired in 2010.
      • Corrective Action(s): Please note that the FOODSAFE Level 1 certificate are only valid for 5 years. Retake the course and ensure that the operator has valid FOODSAFE Level 1 or equivalent.
      • Email a copy of course registration to the district EHO as soon as possible.
      • TO BE CORRECTED BY - September 14, 2022
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Mouse droppings were observed on floor in one corner of dry storage area.
      • Corrective Action(s): Staff removed the mouse droppings during inspection.
      • Ensure that the area is disinfected with 1 part bleach to 9 part water solution. Discuss the issue with your pest control company to set out a pest management plan to prevent rodent issues in furture.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator took FOODSAFE Level 1 in year 2012. No other staff had valid FOODSAFE Level 1 or equivalent during inspection.
      • Corrective Action(s): FOODSAFE Level 1 certificate expires after 5 years.
      • Ensure that the operator or at least one staff on duty has valid FOODSAFE Level 1 or equivalent.
      • TO BE CORRECTED BY - February 8, 2022
      • Violation Score: 1
  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed few droppings on dry storage shelf in the back area. These droppings were cleaned out at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed rodent droppings on floor of the back storage area, behind the cabinet freezer, and on the shelves of dry storage area. No foods appears to be damaged from rodent activities.
      • Corrective Action(s): Ensure to monitor for rodent droppings everyday. Soak rodent droppings with bleach solution (1 part bleach to 50 part water), leave it for ~10 minutes then pick it up with single use paper towel. Correct this by: July 7, 2021
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Observed spilled brown rice in the back storage area near the floor-wall junction. Brown rice was cleaned at this time.
      • Corrective Action(s):
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 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
  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): handwashing station at sushi line was found missing liquid soap.
      • Corrective Action(s): Employee onsite replaced empty liquid soap dispenser.
      • ENSURE TO CHANGE LIQUID SOAP AS SOON AS IT FINISHES.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door found to be open during time of inspection. This can lead to the entry of pests.
      • Corrective Action(s): Employee onsite closed door during time of inspection.
      • KEEP BACK DOOR CLOSED AT ALL TIMES.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in spray bottle in cooking area found at 0ppm concentration.
      • Corrective Action(s): Operator prepared a new bleach water sanitzer solution at 100ppm concentration during time of inspection. Ensure all sanitizer bottles are being stored in food prep areas as discussed during inspection.
      • Violation Score: 5

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