INSPECTION REPORT Health Protection ABAN-AYJTSE

PREMISES NAME Umami Sushi		Tel: (604) 785-4523 Fax: (604) 592-0257
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE May 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE May 14, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has some mould growth and debris on the white plastic lip. Corrective Action(s): Discard all ice in the machine right now. Clean and sanitize ice machine thoroughly using the manufacturer's instructions. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in kitchen. Staff prepared bleach solution for the kitchen during the inspection. Corrective Action(s): Prepare a 100-200 ppm bleach solution (1 oz bleach per gallon water) immediately. Ensure sanitizer is available for BOTH the kitchen and sushi bar area. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation canopy has heavy accumulation of grime, grease and debris. 2. Cleaning required underneath cookline. 3. General sanitation of kitchen requires improvement, especially for shelves, floor, walls, behind and under equipment. Corrective Action(s): Clean all areas listed above. Ensure you are following your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected in one week. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Caulking needs to be replaced in for the following sinks: 1. Hand washing sink in kitchen. 2. 2-compartment sink in kitchen. 3. Hand washing sink in sushi bar area. Corrective Action(s): Violation Score: 3

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

Comments

Routine Inspection: Kitchen Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers maintained at or below 4 degrees Celsius. - Freezers maintained below -18 degrees Celsius. - Hot holding maintained above 60 degrees Celsius. High temperature dishwasher sanitizing with >71 degrees Celsius at dish level for final rinse. Sushi Bar Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. Coolers maintained at or below 4 degrees Celsius. Hot holding maintained above 60 degrees Celsius. Bleach sanitizer in bucket and spray bottle = 200 ppm. Overall No signs of pest activity at the time of inspection. General food storage practices good. - All food items covered and protected from contamination. - All food items stored at least 6 inches off the floor.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAN-AYJTSE
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:
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