INSPECTION REPORT Health Protection JSAS-BQHSNK

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE June 12, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE June 19, 2020
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: New warmer light unit installed to hot hold chicken and dumplings temp 44 - 50 C Corrective Action(s): Replace warmer light with hot holding unit capable of maintaining food at 60 C or hotter. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Light bulbs stored on top shelf in kitchen above food equipment and dishwashing sinks Light tubes stored on top shelf of storage room shelving. Inventory stored directly on floor in storage room. Corrective Action(s): Relocate light bulbs to a safe location where if broken food or food equipment will not be contaminated with broken glass. Do not store inventory on the floor, all product to be stored on shelving 6" off the floor. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed across floor of storage room. 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: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. 2 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Walk-in Cooler 4 C, 2 door undercounter freezer -11 C, sauce warmer 60 C miso / udon warmer 74 C / 74 C, rice warmer 62 C right 2 door undercounter cooler 0 C, middle 2 door undercounter cooler 0 C, left 2 door undercounter cooler 4 C tapioca pearls stored at room temperature - 2 hour timer system in place display cooler 3 C storage room: chest freezer -15 C COVID-19: No COVID-19 Safety Plan in place: Action COVID-19 Safety Plan to be completed by June 19, 2020 for review. COVID-19 Safety Plan information - COVID-19 Safety Plans required by Public Health Act Order from the Provincial Health Officer May 15, 2020 https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en COVID-19 Approved Disinfectants Health Canada Directory https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html