INSPECTION REPORT Health Protection DWAG-BAXSY3

PREMISES NAME Umami Sushi		Tel: (604) 785-4523 Fax: (604) 592-0257
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE April 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE April 16, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following coolers were measured to have an ambient air temperature of more than 4C: 1. Single-glass door cooler at the back of the kitchen area measured at 8.5C ambient air temperature. Various food items stored inside measured with internal food product temperature of 8C to 9C. 2. Double door under the counter cooler at the sushi bar area measured at 8.5C ambient air temperature. Various food items stored inside measured with internal food product temperature of 8C to 9C. Corrective Action(s): The following potentially hazardous food items were discard from the aforementioned coolers (Stored for more than 2 hours): an insert of raw beef, 3 dozens of raw shelled eggs, 4 lunch boxes of spicy tuna and 3 lunch boxes of scallop. DO NOT stored any potentially hazardous food in these 2 coolers. Move all other potentially hazardous food into an functional cooler that is able to maintain an ambient air temperature of 4C or less. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken teriyaki stored in a warmer with an internal food product temperature of 40C. Staff stated they were cooked within 1 hour. Corrective Action(s): Reheat the chicken teriyaki to 74C then hot hold at 60C. Adjust the warmer temperature to ensure at least 60C is maintained. Violation Score: 3

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris build-up under the cook line in the kitchen area. Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Single-door glass cooler at the back of the kitchen area measured with an ambient air temperature of 8.5. 2. double-door under the counter cooler at the sushi bar area measured with an ambient air temperature of 8.5. Corrective Action(s): Service / fix the aforementioned coolers to ensure an ambient air temperature of 4C or less is maintained at all times. Correct by: April 9, 2019. Violation Score: 5 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had a valid FOODSAFE Level 1 certificate. Corrective Action(s): Take the FOODSAFE Level 1 course and sucessfully obtain an valid certificate. Correct by: May 5, 2019 Violation Score: 9

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

Comments

Routine inspection: - Other coolers (Double door, 2 under the counter, beverage) maintained at 4C or less. - Freezers (stand-up, chest, bar) maintained at -18C or less. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Miso soup and rice hot held at 60C or above. - 200 ppm chlorine sanitizer available in buckets and spray bottles. - Exhaust canopy maintained at a sanitary condition. - High temperature dishwasher registered 74C at the plate level. - Ice machine and scoop maintained at sanitary condition. - No pest activities observed at the time of inspection. - Temperature logs maintained sporadically. Ensure temperature is properly measured and logs maintained on a daily schedule.