INSPECTION REPORT Health Protection JSAS-B2EQFG

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE July 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE July 13, 2018
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: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beef hot holding insert double lined, beef 46 C Corrective Action(s): Product discarded. Do not double line food inserts, food warmer will not be able to maintain food product above 60 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sushi rolls placed on soiled food tray. Wiping rags in use throughout kitchen without detectable sanitizer residual. Vegetable peelers, knife, wisks stored with visible food debris. Utensils hung on soiled hooks for storage. 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). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer 100 ppm chlorine solution, 4)allow surface or item to air dry before next use. Violation Score: 15

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Monthly pest control reports indicate repeated corrective actions such as cleaning have been left uncorrected for several consecutive months. Corrective Action(s): All corrective measures identified on pest control technician reports must be acted upon and corrected in a timely fashion to prevent further pest activity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise sanitation is poor: food debris, grease and mouse droppings observed on floor in corners, under behind equipment, under dishwashing sinks. Dust debris collecting on ceiling around ventilation openings. Walkin cooler floor and shelving have food and debris collecting on surfaces. 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) after cleaning. Violation Score: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Walk-in Cooler 1C left undercounter cooler 1 C, right undercounter cooler 2 C prep cooler 3 C, prep freezer -5 C, rice warmer 64 C teriyaki sauce warmer 75 C, display cooler left 2 C, right 2 C 2 hour holding of cooked tapioca pearls in place. storage locker: chest freezer -21 C Note: Foodsafe certificates issued prior to 2013 will expire as of July 29, 2018.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JSAS-B2EQFG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment