INSPECTION REPORT Health Protection 253238

PREMISES NAME Sushi Uomo Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE August 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyeongha Park		NEXT INSPECTION DATE August 09, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse observed in snap trap and mouse droppings observed on floor under the side counter in the sushi bar area. Date to be Corrected: 08-Aug-2023. Correction: Remove caught mouse + droppings. Clean + sanitize affected area. Continue to monitor for any further activity. Notify Pest Control Company of activity noted in this area. Provide Pest Control report to EHO for review. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Dust accumulation present on ceiling + exhaust canopy in kitchen. 2. Debris / grime present on edges of floor and under equipment. 3. Some food splatter + residue is present on portions of walls in Kitchen. Date to be Corrected: 08-Aug-2023. Correction: Thoroughly clean above noted areas to remove dust, grime, residue. Corrective Action(s): Violation Score: 9

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

Comments

General Comments: Handsinks were supplied with hot + cold water, liquid soap + paper towel Coolers were operating at 4 degrees C or colder. Thermometers present. Freezers were at -18 degrees C or colder. Hot held foods (miso soup, rice) were held at 60 degrees C or above. Sushi rice pH measured 4 with pH strips Operator has pH test to verify. High temperature dishwasher was operational. Final rinse at dish surface was 72.9 degrees C Reviewed hon to check dishwasher wash + rince temperature on display with operator. Ensure this is checked at least daily. Log sheet present Bleach sanitized solution present in spray bottle for use on food contact surfaces. Concentration was initially too high (> 200 ppm) Diluted at time of inspection to 200 ppm chlorine. Use test strips to check In use wiping cloths kept in sanitizer solution in kitchen (200 ppm chlorine). * Ensure sanitizer bucket is also present in sushi station for in use wiping cloths. Pest control contract in place with monthly service. Operator present + has valid Foodsafe level 1 certificate.