INSPECTION REPORT Health Protection JSAS-CALSNA

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE January 12, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE January 19, 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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of sushi ingredients within prep cooler 8 - 12 C Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple wiping rags on counter tops not stored in sanitizer solutions provided. 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: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right sushi prep cooler 8-12 C Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder. Violation Score: 9

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. Premise sanitation is satisfactory. Professional pest control service in place. Dilute bleach sanitizer solutions available(100 ppm chlorine) 2 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Walk-in Cooler 3 C left 2 door undercounter cooler 2 C, right 2 door undercounter cooler 0 C, undercounter freezer -10 C rice cookers 84 C, 82 C, 62 C left warmer unit: 66 - 76 C, right warmer unit 60 - 72 C sauce warmer 74 C sushi display cooler 1 C sushi rice pH 4 - 4.5 cooked tapioca pearls stored at room temperature, monitored for maximum shelf life of 2 hours. Storage room: freezer -16 C