INSPECTION REPORT Health Protection JPAK-CJ2Q23

PREMISES NAME Umami Sushi (64th Ave)		Tel: (604) 574-8816 Fax:
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE September 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gyuwol Lee		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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed hot holding unit for pre-cooked chicken at less than 60 C. The surface of the tray/container is above 60 C; however, the foods held inside are from 50-60 C, depending where they are in the container. Hot water in the unit is at insufficient level and is only touching the bottom of the holding unit. Corrective Action(s): Required operator to only hold small portions in each unit. Use both units as only one was being used. Required operator to add more water so that all surfaces are in contact with hot water. Operator added more water at the time of inspection. Portions were divided at the time of inspection Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Rice scoop stored in stale water at room temperature 2. Hand rinsing bowl for tempura 3. Scoop for flour stored in flour container, handle touching the flour; not maintained in sanitary condition Corrective Action(s): 1. Clean and sanitize the scoop through dishwasher. Scoop is to be stored in clean ice water. Ensure to wash and sanitize the scoop every 2 hours. Ensure to have ice water when storing and in active use. 2. Hand rinsing bowl is to be removed. Hand washing and change of gloves required each time. 3. Scoop for flour is to be stored in a clean container. Ensure that the handle does not touch the flour Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff in the back kitchen wearing gloves. However, staff did not change gloves nor washed hands during the inspection. As gloves are intended for single use, they must be changed and hands must be washed in between different tasks. Corrective Action(s): Required both staff to changes gloves and wash hands at the time of inspection. Staff must change gloves and wash hands regularly and between different tasks. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor food debris and grease build up noted under, behine and between equipment. Corrective Action(s): Required operator to clean and sanitize the area. Regular maintenance is required. Date to be corrected by: Sept 9 2022 Violation Score: 3

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

Comments

Sushi area and hall maintained in sanitary condition Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks High temperature dishwasher in good working order; detected 74.6 C at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower Hot holding unit for rice, miso soup and other sauce at 60 C or higher Ice machine maintained in sanitary condition; scoop stored in a separate container Bleach sanitizer available and in use; detected 200 ppm of residual chlorine No sign pests noted at the time of inspection. **Pre-cooked tempura observed next to fryer. When inquired, staff stated that they were cooked at around 11 AM when they open and are used in rolls and other sides. They usually run out within 2 hours. Staff must ensure to have a time-temperature log for this item such as having a timer. Once 2 hours is passed, they must be discarded.**