INSPECTION REPORT Health Protection YTAN-AYESLU

PREMISES NAME Umami Sushi		Tel: (604) 532 8816 Fax: (604) 592 0257
PREMISES ADDRESS C2 - 20202 66th Ave Langley, BC V2Y 1P3		INSPECTION DATE May 3, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Yoon Sup Kim		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottle at sushi bar had 0 ppm bleach detected. Sanitizer solution in spray bottle in main kitchen area was too strong, bleaching out the test strip. Corrective Action(s): Staff prepared fresh solution for the sushi bar at time of inspection. 200 ppm chlorine bleach detected. Staff also diluted solution in main kitchen area; 200 ppm chlorine detected. **Ensure to mix ONLY 1 tsp bleach with 1 litre water for proper concentrations. If solution is too strong, sanitizer may remain on food contact surfaces and potentially contaminate food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both sinks at sushi bar were storing dishes. Corrective Action(s): Ensure at least one of the sinks at the sushi bar is available for hand washing only. Do not store dishes in designated hand sinks. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation hood requires cleaning - heavy grease and debris build-up observed. Corrective Action(s): Ensure ventilation hood is maintained in a sanitary condition in between scheduled professional cleanings. Correct by: Today Violation Score: 3

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 for storing wiping cloths was measured to be at 200 ppm - All coolers were measured to be at 4C or colder - All freezers were measured to be at -18C or colder - Hot held items (chicken and soup) were measured to be above 60C - High-temperature dishwasher reached 73C at plate surface during rinse cycle - good. - Ice machine clean - Cleaning in kitchen has improved - floors were clean, dry ingredient bins were clean. Please continue cleaning efforts! - Reminder that all in-use utensils must be stored in ice water and washed and sanitized every 2 hours.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AYESLU
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: 0.25 hour Specific comments:
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