Report No. AJON-BH3ULQ

INSPECTION REPORT
Health Protection
AJON-BH3ULQ

PREMISES NAME
Umami Sushi

Tel: (604) 785-4523
Fax: (604) 592-0257

PREMISES ADDRESS
205 - 17725 64th Ave
Surrey, BC V3S 1Z2

INSPECTION DATE
October 18, 2019

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Yoonsup Kim

NEXT INSPECTION DATE
October 21, 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	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
White plastic inside ice machine has biofilm growth.
Corrective Action(s):
1. Remove all ice.
2. Clean and sanitize inside of ice machine as per the manufacturer's instructions.
3. Re-make ice and discard first batch.
To be corrected today.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Cleaning required in the following areas:
- Ventilation canopy
- Ceiling fan hood above 2-compartment sink.
- Inside of stand-up freezer.
- Outside of sliding glass door cooler.
Corrective Action(s):
Clean all the areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected by October 21, 2019.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
Stand-up glass door cooler ambient temperature = 8.2 degrees Celsius. At the time of inspection, no potentially hazardous foods present in the cooler.
Corrective Action(s):
- Service/repair cooler so temperature is maintained at or below 4 degrees Celsius.
- Ensure not to store any potentially hazardous foods in cooler until written authorization by health inspector.
To be corrected by October 21, 2019.
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.
Stand-up freezer = -20.2 degrees Celsius.
Chest freezer = -26 degrees Celsius.
Sliding glass door cooler = 3.9 degrees Celsius.
Prep cooler = 4 degrees Celsius.
Under-counter cooler = 3.6 degrees Celsius.
Under-counter freezer = -18.1 degrees Celsius.
Hot holding for rice = 69.7 degrees Celsius.
High temperature dishwasher sanitizing with 71.4 degrees Celsius at dish level after final rinse cycle.

Sushi Bar:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Sushi cooler = 1.2 degrees Celsius.
Under-counter cooler = 3.8 degrees Celsius.
Miso soup = 71.4 degrees Celsius.

Overall:
Front beverage cooler = 4 degrees Celsius.
Bleach sanitizer in bucket and spray bottles = 200 ppm.
General food storage practices satisfactory:
- All food items covered and protected from contamination.
- All food items stored off the floor.
Dining area clean.
No signs of pest activity at the time of inspection.