INSPECTION REPORT Health Protection AFOK-BHURQW

PREMISES NAME Umami Ramen		Tel: Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE November 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE November 15, 2019
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 = 77

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping rags were stored directly on food contact surfaces such as cutting boards and food counters. Corrective Action(s): To prevent cross contamination, all wiping rags must be stored in a sanitizing solution. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm of chlorine was achieved at plate level for chlorine dishwasher. Old food debris was noted on the deli slicer. Corrective Action(s): After adjustments were made to the dishwasher and after multiple runs, a concentration of 100ppm chlorine was achieved at plate level for the dishwasher unit. Chlorine test strips available. Ensure dishwasher unit is tested daily with chlorine test strips to verify that it is in good working order. Ensure deli slicer is dismantled and thoroughly washed and sanitized after use. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels not available at designated hand washing station in the kitchen. Corrective Action(s): All hand washing stations must be equipped with hot & cold running water, liquid soap, and paper towels. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed food handler handling raw marinated meat then touching other food equipment without proper hand washing. Food handler either quickly rinsed the hands under a faucet along the stove, or spraying them with the over head hose spray by the dishwasher. Then the food handler proceed to wipe the hands on a wiping rag placed on the counter. Corrective Action(s): Hands must be washed at designated with warm water, liquid soap, and then dried with paper towels. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Cooked noodles stored in rectangular straining basket and stored directly on shelving unit. Corrective Action(s): Noodles not protected from contamination since the basket has holes and shelving unit is not in a sanitary manner. Ensure all food products are stored in a manner that is protected from contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit fly activity noted around the dish-pit, sections of the kitchen, staff washroom, and mop sink area. Fruit flies noted to be hovering of shelving unit where clean bowls were kept. Corrective Action(s): Have all bowls washed and sanitized through the dishwasher. Ensure to all floor drains are frequently cleaned/flushed. Garbage needs to be taken out frequently. Sanitation in the kitchen needs to improve. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen needs to be thoroughly cleaned. Accumulation of heavy grease noted along cooking area. Accumulation of old food debris noted on shelving units and underneath equipment in the kitchen. Corrective Action(s): Kitchen needs to be thoroughly cleaned to remove grease and old food debris. Cleaning encompasses floor and walls. Violation Score: 15

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

Comments

Routine inspection conducted. Cooler units at 4C Chest freezers at -12 to -18C.