INSPECTION REPORT Health Protection JSAS-C43R9H

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE June 17, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE June 24, 2021
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked pork cutlets in cooler 6-8 C Corrective Action(s): Product discarded. Food items are prepared in a cook serve, cook / hot hold / serve manner only as per Food Safety Plan. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced cucumbers stacked on top of prep cooler food inserts temperature 10 C Corrective Action(s): Product discarded. Do not stack foods on top of the cooler as food will not remain cold. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Batch of cooked teriyaki sauce stored at room temperature and food warmer for sauce is currently full with other product. Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw beef stored in bowl of raw vegetables. Raw fish for sushi stored together with raw meats. Tofu container left uncovered with tray of food stacked on top. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 pieces of frozen salmon defrosting at room temperature, surface temperature 11-15 C Corrective Action(s): Product discarded. Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only). Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under dishwashing sinks by grease trap - mouse droppings scattered across floor. 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. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Walk-in Cooler 4 C left 2 door undercounter cooler 0 C, middle prep cooler 0 C right 2 door undercounter cooler 3 C, undercounter freezer -14 C rice cooker 68 C left warmer unit: 65 C / 95 C, right warmer unit 96 C / 64 C sauce warmer 76 C sushi display cooler -1 C sushi rice pH 4 cooked tapioca pearls stored at room temperature, monitored for maximum shelf life of 2 hours. Storage room: freezer -14 C COVID-19 Safety Protocols - COVID-19 Safety Plan in place - protective barrier installed at front service counter - hand sanitizer available for customer use - all staff observed wearing facial masks - mask protocols posted - 1000 ppm chlorine (20 ml bleach / 1 liter water) used for high touch surface disinfection