Kamome Japanese Restaurant

2222 - 4949 Canoe Pass Way, Tsawwassen · Restaurant

15 inspections

1. Routine InspectionNov 27, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Wiping cloths used on food prep surfaces are not properly stored. Too many cloths noted. Spray bottles are not clearly labelled.
     • Corrective Action(s): Cloths used on food contact surfaces are to be stored in a sanitizer at all times. Limit the amount of cloths being used on site. All spray bottles are to be kept labelled.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food/debris noted ontop of prep lines, along walls, below/under equipment. Rear exit is becoming cluttered. Soiled fans noted in kitchen areas.
     • Corrective Action(s): Clean and organize facility. Remove ALL unused items to free up space. (ie: fans/computer stands, etc)
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Structurally - deteriorating surfaces noted. (ie: damaged walls/silicone around from prep handsinks)
     • Corrective Action(s): An effort is to be made to upgrade surfaces prior to next inspection.
     • Violation Score: 1
2. Routine InspectionJun 23, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris noted below/under equipment, octopi of prep lines, along walls, etc Unused items being stored below shelves. Broken/damaged equipment (hot holding units/deep fryers) stored on site.
     • Corrective Action(s): Clean/organize facility. Remove all unused/damaged items.
     • Violation Score: 3
3. Routine InspectionJan 7, 2025

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooked tempura items were being held at room temperture. Please ensure that cooked items are kept hot (60C or hotter) or cooled quickly to 4C if they won't be served within 1 hour
     • Corrective Action(s): Food items were moved to cooler, thank you.
     • Violation Score: 5
4. Routine InspectionMay 8, 2024

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food/debris noted behind/under equipment, storage shelves, behind prep lines, etc. Unused/broken items are being stored on site.
     • Corrective Action(s): Ensure a routine cleaning of all "hard to reach" areas - below/under equipment, along walls, etc. Remove all unused items to free up space - storing all items off of floors. Do not line shelving.
     • Violation Score: 3
5. Follow-Up InspectionDec 11, 2023

   0 infractions

6. Routine InspectionDec 5, 2023

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Liquid soap, in dispensers, not provided at handsinks.
     • Corrective Action(s): Replace/provide liquid soap in dispensers at all service handsinks.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food/debris located along walls, behind equipment, lower shelves soiled, etc. Storage shelves unorganized. Unused items noted on site.
     • Corrective Action(s): Clean/organize facility, pull items away from walls - clean below/under equipment. Store all items in designated areas - paper, binders, etc. Remove any used item s to free up space.
     • Violation Score: 3
7. Follow-Up InspectionJun 15, 2023

   0 infractions

8. Routine InspectionJun 8, 2023

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): Cooked Tempura noted sitting out at room temperature from the night before.
     • Corrective Action(s): Product discarded on site!
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Sanitation: Food /debris noted: on lower shelves - behind/under equipment (ie: kitchen cook handwash station, storage shelves, etc), Prep line shelves dirt/debris noted, etc. Fume Hood cleaning is overdue.
     • Corrective Action(s): Provide thorough cleaning on lower shelving, ontop of prep lines, etc. Schedule fume hood cleaning asap.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Kitchen prep cooler (sauces) is 7 C.
     • Corrective Action(s): Adjust maintain at or below 4 C asap.
     • Violation Score: 3
9. Follow-Up InspectionDec 9, 2022

   0 infractions

10. Routine InspectionDec 5, 2022

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding rice cooker unplugged. Cooked rice not being held at correct temperature.
      • Corrective Action(s): Rice discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food contact surfaces are not washed/disinfected after use, not being stored in a sanitary manner. Food debris noted on food contact surfaces. Wiping cloths are not being stored in a sanitizer.
      • Corrective Action(s): Ensure all food contact surfaces are being cleaned and disinfected after use - all items are to be stored in a sanitary manner. Upper shelving - upside down. Wiping cloths are required to be stored in a sanitizer at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Food items are being stored in kitchen handsink. Soap dispensers are not functioning.
      • Corrective Action(s): Handsinks are to be kept accessible and free of debris. No items are permitted to be stored inside of handsinks. Provide functioning soap dispensers at handsinks.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout facility. Facility unorganized.
      • Corrective Action(s): Pull all items away from the walls - clean and organize entire facility. All unwanted/unused items are to be removed to free up space! Clean and disinfect all surfaces. All items are to be kept stored off of floors.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep coolers not maintained at or below 4 C.
      • Corrective Action(s): Adjusted. Monitor - maintain at or below 4 C.
      • Violation Score: 3
11. Follow-Up InspectionJun 6, 2022

    0 infractions

12. Routine InspectionJun 3, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sushi prep cooler (by window) air temperature is above 4 C/40 F and food temperature varies (tuna still frozen 27F; other food about 7C). Sushi prep cooler (further from window) - air temperature about 10C/48F and food temperature 7C/45F. Both coolers are slightly above required 4 C/40 F.
      • Corrective Action(s): Both sushi prep coolers adjusted during inspection and temperature is to be checked in one hour. All potentially hazardous foods must be stored at 4 C/40 F or colder. Keep daily temperature records.
      • Violation Score: 15
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer is at -10C on your gauge and about -10C internal temperature of food (taken between food portions).
      • Corrective Action(s): Freezer should be able to keep all food at -18 C and for fish recommend -20C/ 0F.
      • Violation Score: 1
13. Routine InspectionJan 22, 2020

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable food items are not being stored properly inside refrigeration units. Storage containers are being stored ontop of prep lines.
      • Corrective Action(s): Ensure all perishable food items are being stored in covered, food grade containers at or below 4 C. Items moved inside prep coolers.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not being stored inside a sanitizer at all times. Too many cloths noted ontop of prep lines.
      • Corrective Action(s): All wiping cloths are required to be stored in a sanitizer at all times. Limit the number of cloths being used. Spray bottles are to be kept clearly labelled.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility unorganized. Food/debris noted behind/under cooking equipment, shelves, etc. Fume hood in need of cleaning.
      • Corrective Action(s): Clean and organize facility. Routinely clean "hard to reach" areas - behind/under equipment, etc. Fume hood cleaning has been scheduled. Ensure cleaning of wall surfaces and below/under equipment is being conducted.
      • Violation Score: 3
14. Routine InspectionJul 4, 2019

    0 infractions

15. Routine InspectionJan 22, 2019

    0 infractions