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Umami Shop

642 13 Street N Lethbridge AB T1H 2S8 · Food - General

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • One flat of unclean, non‑uniform eggs were observed in both the front retail cooler with a label stating: "chicken eggs (30)". Operator was not aware of the source. These were removed and discard during the inspection. Chicken eggs must be from an approved, graded source.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not posted in the facility. Please post your current food permit.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Repackaged chicken eggs were for sale. Operator could not supply the source of the eggs. All eggs must be inspected and graded to be offered for sale. Please provide proof of grading to inspector or remove the eggs from the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand wash station did not have paper towel at time of inspection. Operator stocked with paper towel during inspection. Back sink was not stocked with soap or paper towel. The back area is used for repackaging food, therefore requires hand washing. Please stock the back sink with soap and paper towel.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of hard flooring in front of the back freezer lifting. Repair this.
  6. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Steamed pork bun packs were not labelled to indicate their source.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator didn't describe proper dish washing techniques for the tongs used for making subs. We discussed 2 and 3 compartment methods. 3-compartment sink is available in the back with a QUATs dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted permit expired in 2023. Please ensure a copy of the new permit is posted where it is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of hard flooring in front of the back freezer lifting. Repair this.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *There are still no test strips for the sink and surface sanitizer. Now that there is a QUATs dispenser in the back, do not purchase anymore of this sanitizer unless you obtain test strips. Quats sanitizer in the back does not have test strips either.*This is a previous violation.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted permit is expired. Please ensure a copy of the new permit is posted where it is visible to the public.
  8. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the repacked meats (chicken, pork, sirloin) in the freezer were not labelled to indicate their source. *This is outstanding and has been discussed with the staff and manager via email*
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Baked goods near the front are labelled with "Alberta Local" but does not specify exactly where they came from.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are still no test strips for the sink and surface sanitizer. Now that there is a QUATs dispenser in the back, do not purchase anymore of this sanitizer unless you obtain test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted permit is expired. Please ensure a copy of the new permit is posted where it is visible to the public.
  9. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the repacked meats (chicken, pork, sirloin) in the freezer were not labelled to indicate their source. *This is outstanding and has been discussed with the staff and manager via email*
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Baked goods near the front are labelled with "Alberta Local" but does not specify exactly where they came from.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The black cooler at the front counter measured 14.0°C. Operator said cooler was cold earlier this morning. Perishable foods were moved to other coolers, while some products remained that did not require refrigeration (dried sausage, dried shrimp). The prep cooler in the corner measured 20°C and it only used to store drink powders.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are still no test strips for the sink and surface sanitizer. Now that there is a QUATs dispenser in the back, do not purchase anymore of this sanitizer unless you obtain test strips.
  10. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the repacked meats (chicken, pork, sirloin) in the freezer were not labelled to indicate their source.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips available for the sink and surface sanitizer, or chlorine. You must obtain test strips to confirm concentrations.
  11. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the repacked meats (chicken, pork, sirloin) in the freezer were not labelled to indicate their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer spray measured >200 ppm. This was diluted during inspection to 200 ppm. The sink and surface sanitizer bulk concentrate was available, however, staff could not locate the spray bottle that was marked with directions to dilute. Manager explained that chemical supplier will be installed sanitizer dispenser in the back. Please confirm when this will occur.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips available for the sink and surface sanitizer, or chlorine. You must obtain test strips to confirm concentrations.