INSPECTION REPORT Health Protection CPAK-ASAPVS

PREMISES NAME Umami Sushi		Tel: (604) 785-4523 Fax: (604) 592-0257
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE October 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE October 24, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Wall/floor behind deep fryer/grill requires better and more frequent cleaning. 2) Accumulation of food debris and dust observed from corners and floors underneath large kitchen equipment (i.e. coolers/freezers). Corrective Action(s): Ensure to remove oil build-up and accumulation of tempura bits underneath/behind these equipment. Ensure to clean hard to reach areas on a more regular basis. Violation Score: 3

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

Comments

Routine inspection conducted: SUSHI BAR -Handwash station adequately supplied. -Refrigeration temperatures met requirement; Hot-holding temperature met requirement. ->100ppm chlorine solution prepared in a spray bottle. Ensure to label the bottle. -Sushi rice had pH at 4.0. Brown sushi rice prepared at this time. To be portioned out and placed in freezer. -Ice machine maintained in sanitary condition. Scoop stored in proper manner. -Dry storage room by the washroom satisfactory. Freezer temperature met requirement. -Washroom handsinks satisfactory. NOTE: Ensure any sushi ingredients placed on sushi counter during lunch/dinner shift are kept at minimum amount each time to avoid them from staying at room temperature for more than 2 hours. Any of these ingredients placed on this counter for more than 2 hours must be discarded. KITCHEN -Handwash station adequately supplied. -Refrigeration temperatures met requirement; Hot-holding temperatures met requirement. -High temperature dishwasher achieved 75.4'C at the plate level after final rinse. ->100ppm chlorine solution available in a bucket to hold wiping cloths. -Ventilation canopy hood maintained and serviced. -General food storage practice in coolers/freezers very good. -All suppliers remain unchanged. Receipts kept on site. -No evidence of pest activity observed. -General maintenance and sanitation satisfactory in most areas. However, sanitation level can be improved by cleaning hard to reach areas on a more regular basis. Refer to above. Follow-up inspection will be conducted on/after Tuesday, Oct 24th. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-ASAPVS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: All audited food items at this time met legislative requirement.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment