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Kamome Japanese Restaurant

2222 - 4949 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Kamome Japanese Restaurant has been inspected 16 times by Fraser Health Authority since January 22, 2019. The most recent inspection, on August 13, 2026, recorded 1 infraction.

6 of 16 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on January 7, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on November 27, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 December 5, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on June 8, 2023. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 8 separate inspections, most recently on August 13, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls, below/under shelves in kitchen/prep/storage areas.
      • Corrective Action(s): Pull items away from walls. Clean and organize facility. Unused/broken items are to be removed to free up space.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep sink leaking.
      • Corrective Action(s): Repair leak.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Rear exit doorsweep damaged. Deteriorating walls noted throughout kitchen.
      • Corrective Action(s): Repair prior to next routine visit.
      • Violation Score: 1
  2. Routine Inspection

    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
  3. Routine Inspection

    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
  4. Routine Inspection

    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
  5. Routine Inspection

    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
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    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
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    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
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    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
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    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
  14. Routine Inspection

    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
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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