INSPECTION REPORT Health Protection JSAS-AWKRY2

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE March 5, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): chicken in warmer 24 C, placed in warmer directly from cooler. Corrective Action(s): Reheat chicken on grill to 74 C, then place in food warmer to hold product at 60 C. Food warmer can only keep hot food hot, it is not to be used to reheat cold food. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-AWCU8S of Feb-26-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Cooking pots stored under sink with chemical inventory. Soiled knives with raw chicken stored on knife strip for ready to use knives.) Code 302 noted on Routine inspection # JSAS-AWCU8S of Feb-26-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Soiled wiping rags left on counters with no sanitizer available. Magnetic knife strip covered with food debris. Cleaned pots and steel bowls have visible food debris and standing water.)

Comments

crab meat and other potentially hazardous foods no longer stored at room temperature. New food warmer provided, beef 65 C Food items no longer stored on the floor. Food stored in properly covered containers. Knives and knife strip maintained in sanitary condition. Cooking pots no longer stored with cleaning chemicals. Bleach sanitizer solution 100 ppm chlorine containers maintained to store wiping cloths in use. Pots and food containers stored to properly air dry after sanitizing. Discussed 2 hour monitoring of cooked pearls.