INSPECTION REPORT Health Protection JFEN-C55T7M

PREMISES NAME Umami Sushi		Tel: (604) 532 8816 Fax: (604) 592 0257
PREMISES ADDRESS C2 - 20202 66th Ave Langley, BC V2Y 1P3		INSPECTION DATE July 21, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoon Sup Kim		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fan in walk in cooler has a build up of dust. Area around hot water tank and under sink has a build up of debris. Corrective Action(s): Clean floors under equipment and the fan in walk in cooler. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Silicon strips around the sink in the sushi area requires removal and refinishing as it is peeling and not cleanable. Lower shelves have a liner that is peeling away and not cleanable. Bar mat under susi rice warmer is breaking down and not cleanable. Corrective Action(s): Refinish the area around the sink. Remove shelf liners and provide a smooth and cleanble surface. Remove rack for soap and brushes above two compartment sink as it is broken and peeling. Replace bar mat. To be corrected in two weeks. Violation Score: 3

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

Comments

All fridges, sushi cooler and walk in cooler are maintaining foods at 4 degrees C or colder. Freezers are -18 degrees C or colder. Liquid soap and paper towel at handsinks. Wiping cloths are being stored in bleach water solution with a 100 PPM chlorine residual. Warmers are maintaining foods including chicken and miso at 60 degrees C or hotter. Ensure that temperatures are being monitored and recorded daily. Dishwasher final rinse reached 71 degrees C at the plate surface. Ensure that the wash temperature reaches 150 deg F prior to running a cycle. Sushi rice was acidified to a pH of 4 during inspection.