INSPECTION REPORT Health Protection JFEN-AG7W38

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 30, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE December 01, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 72

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food items placed in walk-in cooler and under counter coolers upon arrival for inspection. Food items in coolers noted 3C - 50C. Corrective Action(s): Do not use large containers or stack multiple food items in coolers, this prevents adequate cooling of food products. Review your food safety plan and ensure best cooling practices are followed to ensure 60C to 20C in 2 hours and 20C to 4C in 4 hours. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items being put into coolers upon arrival for inspection. Food items in under counter cooler below sushi roll machine from 3C -14C. Corrective Action(s): All cold potentially hazardous food items must be maintained at temperatures at or below 4C / 40F. Discard any food items that were held above 4C / 40F for more than 2 hours. Do not store food items for sushi making on the counters. Review operation, under counter cooler may need to be replaced with a cooler with inserts for sushi making purposes. Contact inspector for review. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food debris noted on various food equipment and utensils above 2 compartment sink. Eg. peelers, bowls, etc. Corrective Action(s): Review manual ware washing methods with staff. A 3 compartment sink or a commercial dishwasher in addition to your current 2 compartment sink may need to be installed. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Large spoon stored in bucket of mayonaise in the walk-in cooler. Handle of spoon in mayonaise. Corrective Action(s): Do not store scoops in food items. The handles contaminate the food product. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food, grease and dirt debris noted throughout premise. Under and behind equipment, walls, around cooking equipment, mop sink area, under 2 compartment sink, etc. Corrective Action(s): Follow your sanitation plan. These areas need to be washed and sanitized. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Tape noted on bottom of metal bowls. Corrective Action(s): Remove tape. This is not smooth and easily cleanable. Discard any broken food equipment / utensils. Violation Score: 3

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

Comments

Violation ticket to be issued for failure to comply with Correction Order issued August 25, 2016 -premises not maintained in a sanitary condition -food surfaces/equipment/utensils not properly washed and sanitized -sushi rice: pH at 4.0 -liquid soap and paper towel provided at handsinks -review best handwashing practices with staff -gloves do not replace handwashing -bleach on-site for sanitizing surfaces, utensils and equipment -review manual ware washing * ensure sushi roll machine is washed and sanitized and least once every 4 hours while in use -pest control services on-site

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JFEN-AG7W38
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