INSPECTION REPORT Health Protection JSAS-CLESVM

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 22, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE November 29, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi boxes and sliced cucumber stored on top of prep cooler food inserts, temp 14, 20 C Corrective Action(s): Product discarded. Ensure food items are placed within prep cooler inserts or inside the lower cooler shelves. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Warmer insert of cooked chicken 42 - 46 C Operator indicated chicken container had been stored at room temperature after cooking for a prolonged period of time before placing chicken in warmer unit. Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Place cooked chicken directly in food warmer after cooking to maintain product at 60 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer reservoirs prepared too strong, approx 1000 ppm chlorine. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: All take-out containers removed from packaging stored above sushi prep station face up. Storage locker - inventory stored directly on the floor. Corrective Action(s): Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination. Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Provide storage locker additional shelving units to allow for proper storage of all dry goods. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen beef thawed in soiled sink at room temperature. Corrective Action(s): Meat relocated to cooler. Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only). Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and trace mouse droppings on floor in corners under equipment - rice storage bins, mop sink, grease trap and under dishwashing sinks. Grease build-up on wall metal wire shelving and fire suppression system. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 door undercounter cooler -1 C, doors do not shut due to ice build-up. Corrective Action(s): Remove all ice build-up around freezer doors to allow them to seal properly when shut. Adjust freezer to a colder setting to maintain food in a frozen state. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Walk-in Cooler 2 C left 2 door undercounter cooler 4 C, middle 2 door undercounter cooler 3 C right 2 door undercounter cooler 0 C, rice cookers 64 C left warmer unit: 64 - 75 C, right warmer unit 85 C sauce warmer 70 C sushi display cooler 4 C sushi rice pH 4.2 Cooked tapioca pearls stored at room temperature, monitored for maximum shelf life of 2 hours. Storage room: freezer -11 C