INSPECTION REPORT Health Protection AFOK-BB5TGV

PREMISES NAME Umami Ramen		Tel: Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE April 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items stored in the prep-cooler were not kept less than or equal to 4C. The following internal temperatures for foods stored in the lower compartment and inserts of the prep cooler were recorded: lower compartment: - cooked deep fried chicken: 15C. - deep fried tofu: 15C. - cooked dumplings: 15C top inserts: - cooked shrimp: 15C - mussels: 15C - cooked fish: 15 All cold potentially hazardous foods above 4C were discarded. Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher achieved a concentration of 0ppm chlorine at plate level. Unit has been used to wash/sanitize dishware. After 6 runs, the chlorine dishwasher did achieve a final rinse concentration of 100ppm. Ensure low temperature dishwasher is properly primed prior to use. Wiping rags were stored directly on food preparation surfaces. All wiping rags need to be stored in a sanitizing solution when not being used. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Stand up freezer beside walk-in cooler was only at -5C. Freezer units need to be at -18C or below. Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General thorough cleaning is needed throughout the kitchen. Accumulation of old food debris was noted in the following areas: - Under shelving units, - prep tables, - prep coolers, and - on shelving units for food. Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Main under-counter prep-cooler behind the grill unit was not in good working order. Ambient air temperature of the unit was at 15C. Have the cooler repair. Unit is not to be used until it is capable of maintaining food items less than or equal to 4C and re-inspected by an Environmental Health Officer. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Walk-in cooler at 4C. Chest freezer at -18C. Hot holding of soup was at least 60C. Hand washing station satisfactory.