INSPECTION REPORT Health Protection JSAS-CY3U65

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 30, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE December 07, 2023
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 = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked beef kept in frying pan on stove top, with burner off. Cooked yam mix stored on counter at room temperature. Corrective Action(s): Yams discarded. Cooked beef moved to empty hot holding insert. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer prepared over 1000 ppm chlorine for wiping rags storage. Corrective Action(s): To safely sanitize food contact surfaces, prepare solution of 100-200 ppm chlorine. Use a test strip to confirm sanitizer concentration. Operator replaced sanitizer solution with 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Lower dish storage shelving and ventilation cooking canopy have grease build-up. Ice machine interior has residue build-up on the interior. Trace mouse droppings observed on floor, in corners by mop sink and bubble tea station. 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 - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Walk-in Cooler 3 C left 2 door undercounter cooler 0 C, middle 2 door undercounter cooler 2 C right 2 door undercounter cooler 1 C, undercounter freezer -14 C rice warmer 72 C, rice cooker 82 C left warmer unit: 71 C, right warmer unit 74 C sauce warmer 82 C sushi display cooler 0 C sushi rice pH 4.0 - 4.5, test strips available Cooked tapioca pearls stored at room temperature, monitored for maximum shelf life of 2 hours. Storage room: freezer -9 C