INSPECTION REPORT Health Protection CPAK-AGNR29

PREMISES NAME Umami Sushi		Tel: (604) 785-4523 Fax: (604) 592-0257
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE December 15, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE 6 Months
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Hard to reach areas require better and more frequent cleaning. - underneath cooler door handles and edges, floor underneath kitchen equipment. 2) Wall by the prep space across from the dishwasher requires better maintenance. Corrective Action(s): Ensure the above areas are cleaned on a more regular basis. Wall by the prep space should be scrubbed clean and sanitized at the end of each shift. As discussed at this time, depending on future maintenance of this area, installation of backsplash may be required. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rice scoop stored in stagnant water. Corrective Action(s): Ensure to store scoops in ice or an empty container and change to a new scoop or wash/sanitize every 2 hours. Do not store scoops in stagnant water as this would promote bacterial growth on surface. 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 satisfactory; Hot-holding temperature (i.e. miso soup) satisfactory. ->100ppm chlorine solution prepared in a bucket to hold wiping cloths. -Sushi rice had pH at 4.0. -Ice machine maintained in sanitary condition. -Dry storage room by the washroom satisfactory. -Washroom handsinks satisfactory. NOTE: Small amount of food items (i.e. imitation crab meat, sliced avocado, cucumber) left on sushi prep counter during lunch/dinner rush - all used within 30 minutes. Ensure to discard if any are left at room temperature for more than 2 hours. Store these in cooler when not busy. KITCHEN -Handwash station adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperature (i.e. rice) satisfactory. NOTE: When reheating terriyaki sauce, ensure to heat it upto 74'C first before hot-holding it at 60'C. -High temperature dishwasher achieved 74.7'C at the plate level after final rinse. ->100ppm chlorine solution available in a bucket to hold wiping cloths and in spray bottle. NOTE: Ensure all wiping rags are stored in the sanitizer bucket, NOT on prep tables. -Food storage practice very good at this time. -All suppliers remain unchanged. Receipts kept on site. -No evidence of pest activity observed. -General maintenance and sanitation satisfactory, except for few areas. Refer to above. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AGNR29
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 requirements.
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