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Umami Shop

814 4 Avenue S Lethbridge AB T1J 0P2 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sandwich cooler was measured at 10°C. Please ensure that it is maintained at 4°C or lower.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sandwich cooler was measured at 13°C. Please ensure that it is maintained at 4°C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0ppm. Please ensure that the dishwasher is measured at 100ppm.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of chicken were observed stored on the floor of the walk‑in cooler. The operator removed the items from the floor and placed them on pallets to mitigate the risk of contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were not available for measuring the QUAT sanitizer concentration used in sanitizing surfaces.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two spray bottles measured <50 ppm QUATs and were refilled during the inspection. The QUATs dispenser in the back kitchen was dispensing at >400 ppm; please have this adjusted so the sanitizer measures 200-400 ppm and dilute for the time being.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 0 ppm chlorine. Please have this repaired. Staff are currently using the 3-compartment sink for dishwashing and sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust hood servicing is past due; please have it serviced by a qualified technician.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the chemical spray bottle, was 0ppm. This was corrected at the time of inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were observed under the three compartment sink and by the mouse trap located in the chemical storage area.
    • 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 valid food handling permit was not posted in the facility. Please ensure that the current food handling permit is printed and posted where it is visible to the public.
  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hood vent was due for servicing in March 2023. Please ensure that the hood vents are serviced to prevent the risk of a fire.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler containing the organic yogurt and milk had buildup of mildew on the shelves.Please ensure that the shelves are clean and sanitary.
  10. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed not washing hands between such as making sandwiches and going to the till. Spoke to the owner about ensure staff are washing their hands in-between tasks and when changing gloves to prevent the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the two prep coolers at the front was 9°C-13°C. The prep tables were being used at the time and the cooler doors were being constantly opened and closed. A re-inspection will be conducted in a couple of hours to confirm that the temperatures have decreased to 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer bottle connected to the dishwasher was empty. The dishwasher was not in use at the time of inspection. The sanitizer bottle was changed during the inspection. The dish washer will be tested during the re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hood vent was due for servicing in March 2023. Please ensure that the hood vents are serviced to prevent the risk of a fire.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler containing the organic yogurt and milk had buildup of mildew on the shelves.Please ensure that the shelves are clean and sanitary.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bottle, in the sandwich preparation area, did not contain any sanitizer. This was corrected at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was meat being thawed at room temperature. The staff reported that it had been out for less than 1 hour. This was corrected at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine, in the dishwasher, was 0ppm. The operator will use the three-compartment manual dishwashing method in the meantime.