INSPECTION REPORT Health Protection AJON-C56RHA

PREMISES NAME Umami Sushi		Tel: (604) 785-4523 Fax: (604) 592-0257
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE July 22, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE 4 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Several food items in stand-up freezer and under counter cooler in back kitchen are stored in plastic grocery bags. Corrective Action(s): Plastic grocery bags are not food grade material and should not be used to directly store food items in. Transfer all food items to food grade containers/bags. Violation Score: 3

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

Comments

Routine Inspection: Main Kitchen: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - All coolers maintained at or below 4 degrees Celsius. - All freezer temperatures satisfactory. - Hot holding for rice maintained above 60 degrees Celsius. Raw meats stored below ready-to-eat foods in coolers. High temperature dishwasher sanitizing with >71C at dish level after final rinse cycle. Concentration of bleach sanitizer in bucket = 200 ppm. Wiping cloths stored in sanitizer solution - very good. Sushi Bar: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All coolers maintained at or below 4 degrees Celsius. Hot holding for miso soup maintained above 60 degrees Celsius. All food items covered and protected from contamination. Ice machine clean and ice scoop stored in a sanitary manner. Concentration of bleach sanitizer in bucket = 200 ppm. Wiping cloths stored in sanitizer solution - very good. Overall: Dining area clean and well maintained. Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water. No signs of pest activity at the time of inspection. Panels of ventilation canopy have been recently cleaned and were free of grease/dirt build-up at the time of inspection - very good! Ensure to continue monitoring accumulation of grease/dirt and to clean the panels on a regular basis. REMINDER: Foods are to be cooled down in the following manner: 1. From 60C to 20C in the first 2 hours (using an ice wand, ice water bath and/or separate foods into smaller portions and place into shallow metal pans), and then 2. From 20C to 4C within the next 4 hours (in a cooler maintained at or below 4C). Operator signature not required due to the COVID-19 Pandemic. Report will be emailed to Operator.