INSPECTION REPORT Health Protection YTAN-BBSRLB

PREMISES NAME Umami Sushi		Tel: (604) 532 8816 Fax: (604) 592 0257
PREMISES ADDRESS C2 - 20202 66th Ave Langley, BC V2Y 1P3		INSPECTION DATE May 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoon Sup Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Raw meat and raw eggs stored above vegetables. Corrective Action(s): Always store raw meat and eggs below ready-to-eat food items such as vegetables. Reorganize walk-in cooler such that there is a designated area for raw meat/eggs away from ready-to-eat items. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris build-up noted on back of grill/behind cooking equipment. Corrective Action(s): Clean and sanitize behind cooking equipment on a weekly basis. Correct by: 1 week Violation Score: 3

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

Comments

*Note: when preparing potentially hazardous foods (such as skewering raw chicken), food items must not be out at room temperature for more than 2 hours. - Hand sinks supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached 71C at dish surface during rinse cycle - Bleach sanitizer solution available at 100 ppm - 200 ppm in spray bottles and sanitizer buckets. Good. - All coolers were measured to be at 4C or colder - Freezers were measured to be at -18C or colder - Hot held chicken, rice, and soup measured to be above 60C - good. - All food stored off the floor and properly covered - Raw prawns held on ice at tempura station during lunch rush - OK. Ensure prawns are not out at room temperature for more than 2 hours. - Ice machine maintained in sanitary condition - General sanitation has improved - good. More attention required for cleaning behind/around cooking equipment. - No signs of pest activity noted at time of inspection