INSPECTION REPORT Health Protection YTAN-B64PLV

PREMISES NAME Umami Sushi		Tel: (604) 532 8816 Fax: (604) 592 0257
PREMISES ADDRESS C2 - 20202 66th Ave Langley, BC V2Y 1P3		INSPECTION DATE November 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoon Sup Kim		NEXT INSPECTION DATE November 05, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken in hot holding units measured to be 54C. Corrective Action(s): Staff turned up heat for hot holding unit at time of inspection. Ensure hot holding unit is always preheated before placing chicken in the unit, and that chicken is cooked to at least 74C before hot holding at 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - One spray bottle of bleach in back kitchen was again, too strong and bleached out the test strip. - In-use utensils in back kitchen were again, stored in room temperature water. Corrective Action(s): - Mix only 1 tsp of bleach to 1 litre of water. **When the sanitizer solution is too strong, it can chemically contaminate food. Staff diluted sanitizer at time of inspection. - Store all in-use utensils in ICE WATER. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food and dry ingredient storage bins and containers had significant amount of food debris on them again. - Unused items stored under/beside hand washing sink in back kitchen had sauce spilled on them - Ventilation canopy baffles had significant amount of grease build-up - Floors under cooking equipment and in hard to reach areas (around and behind chest freezers) had significant amount of food debris accumulation Corrective Action(s): - Clean and sanitize all dry ingredient and food storage bins/containers, including containers for battering deep fried items by the deep fryers, and do so on a regular basis. - Clean area under and around hand washing sink in back kitchen. Remove any unused items. - Clean and sanitize ventilation canopy baffles every week. - Pull out all equipment in kitchen such that floors in hard to reach areas can be thoroughly cleaned. Do this on a weekly basis. Correct by: Monday, November 5th Violation Score: 9

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

Comments

- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution at server station and at sushi bar available at 100 ppm - 200 ppm. - High-temperature dishwasher reached 71C at dish surface during rinse cycle - All coolers were measured to be at 4C or colder - All freezers were measured to be at -18C or colder - Soup hot held at above 60C. **Ensure cooked chicken is always held at 60C or hotter as well. - Food storage practices satisfactory. All food stored properly covered. - Ice machine was observed to be clean - General sanitation in back kitchen area requires improvement. - No signs of pest activity noted Note: Raw prawns for tempura were held in ice out at frying station. Ensure all prawns are used up during lunch rush (within 2 hours). Pre-cooked tempura held out at room temperature must also be used within 2 hours.