INSPECTION REPORT Health Protection KMLN-CDUSQ2

PREMISES NAME Sushi Umibe		Tel: (604) 465-0222 Fax:
PREMISES ADDRESS 1 - 11955 207th St Maple Ridge, BC V2X 1X6		INSPECTION DATE April 26, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyuntae So		NEXT INSPECTION DATE May 04, 2022
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 = 96

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found multiple items out at room temperature for more than 2 hours (par cooked shrimp tempura, rolls, crab meat). Corrective Action(s): Must ensure all potentially hazardous food is kept below 4 C, or discarded after 2 hours. CORRECT: immediately Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher had a final rinse of 0 ppm chlorine, sanitizer and detergent bottles were empty or close to it. 2. Sanitizer concentration is not being recorded (test strips are on site). 3. Spray bottle had >200ppm chlorine. Corrective Action(s): 1. Replace sanitizer bottle and ensure a minimum of 50 ppm chlorine is found in the final rinse. (corrected to 100 ppm chlorine). 2. Ensure chemical bottles are refilled or changed as soon as they are empty. 3. Must check sanitizer level in final rinse daily and record findings for reference. 4. Ensure spray bottles have 100 - 200 ppm chlorine (1/2 tsp bleach to 1 litre water). CORRECT: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sinks in the front sushi area and back kitchen area were covered over and blocked from use. Corrective Action(s): Hand sinks must remain in use and easily accessible at all times to allow staff to wash hands to prevent contamination of food. CORRECT: Immediately Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff putting on gloves without washing hands, did not observe any staff washing during inspection. Corrective Action(s): Must remind all staff of proper hand washing techniques, i.e. must use soap and water, and paper towel. Must remind staff to wash hands any time going to handle food, put on gloves or when contaminated. CORRECT: today Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Found food debris accumulating on shelves and floor under equipment. Floor inside the walk in freezer has a large build up of food as well. Ventilation hood over the cooking area has grease built up in the filters. Corrective Action(s): A thorough cleaning of the facility is required including but not limited to the following: floors throughout premises including under and inside equipment, on shelving and inside the ventilation hood. CORRECT: 1 week. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 1. Found a bottle of raid on the counter in the kitchen. 2. Found a bottle of listerine in the kitchen on the blocked hand wash station 3. None of the spray bottles in the premises are labelled with contents (i.e. water, sanitizer, etc.) Corrective Action(s): 1. Do not use or store pesticides on site as they can contaminate food. Remove from premises. 2. Staff are not to use mouth wash in the kitchen. Remove from kitchen and store in staff washroom, or with staff belongings. Use only in washroom. 3. Label all generic spray bottles with contents to prevent mixing chemicals and contamination of food. CORRECT: immediately Violation Score: 3

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

Comments

- Coolers were all 4 C or colder - Freezers were - 16 C or colder - Hot holding was 60 C or hotter NOTE: temperature records not being maintained. Must check and record all cooler/freezer temperatures daily. - hand sinks had liquid soap, paper towel, hot and cold water - no signs of pest activity noted during inspection