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Umami Sushi

C2 - 20202 66th Ave, Langley · Restaurant

20 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the sushi bar was blocked by equipment in the sink
      • Corrective Action(s): Ensure hand sinks are kept clear and nothing is in the sink preventing hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler on the cookline had raw chicken stored above vegetables.
      • Corrective Action(s): Ensure raw meat is stored below ready to eat food such as vegetables.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grime built up in hard to reach areas of the sushi bar and the kitchen
      • Corrective Action(s): Cleaning required of the following areas:
      • -under the sushi bar counter
      • -under the storage shelves in the kitchen and work tables
      • -around the deep fryer
      • -shelves in the walk in cooler by March 25/26
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mildew inside.
      • Corrective Action(s): 1) Empty ice machine
      • 2) clean with soap and water
      • 3) spray with bleach to sanitize
      • 4) allow ice machine to refill with ice overnight
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All 3 hand sinks (2 in the front and 1 in the back) blocked by dishes.
      • Corrective Action(s): Ensure hand sinks are only used for hand washing, do not wash dishes or place dirty dishes in the sink
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Front cooler, had raw fish being stored above vegetables
      • Corrective Action(s): Ensure raw fish is being stored below vegetables
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas due to grease and grime build up:
      • -under cookline and walls around deep fryer- lots of grease and batter on walls
      • -under all of the prep tables in prep coolers
      • -the walls and ceiling in the walk in cooler
      • -around the dishwasher
      • Corrective Action(s): -Ensure restaurant is maintained in a sanitary condition and do not allow grease and grime to build up
      • -Ensure cleaning is done by March 4/25
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grime built up in hard to reach areas
      • Corrective Action(s): Clean and sanitize the following areas:
      • -the floor and walls by deep fryer
      • -the floor around hot water tank and dishwasher
      • -bottom shelves of food prep tables
      • -floor around chest freezers by Oct 2/24
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff talking on phone then go back to making sushi
      • Corrective Action(s): Staff must remove gloves, wash hands and then put new ones on before returning to food preparation. Discussed with staff @ time of inspection.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Clutter and items not needed are accumulating in the kitchen.
      • Corrective Action(s): Remove items that are not needed for Food preparation to allow for cleaning. by March 10/24
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken is being pre-cooked and placed in the hot holding unit. At time of inspection internal temperature of chicken was 23.4C.
      • Corrective Action(s): Chicken was discarded at time of inspection this is an ONGOING ISSUE. Next time a violation ticket will be issued.
      • -Chicken must be stored at 60C or above in the hot holding unit.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink blocked by several large jugs of cooking oil
      • Corrective Action(s): Ensure staff have access to the hand sink at all times
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken breasts are being prepcooked at 11am and placed in the warmer. They are then being cut up and added to orders. Internal temperature of 35C at time of inspection approx 3 hours after cooking.
      • Corrective Action(s): Chicken discarded at time of inspection. This is an ONGOING ISSUE.
      • Ensure chicken is kept at 60C or above after cooking or place in the cooler and cool to 4C. Proper cooling is 60C to 20C in 2 hrs and 20C to 4C in 4 hrs.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required of the following areas due to food debris, grease and grime build up by Jan 20/23
      • -floor and walls behind chest freezers
      • -bottom shelves of work tables as well floor under work tables
      • -floor and walls along the cookline
      • -floor under 2 compartment dishwashing sink
      • -floor and walls beside deep freezer, extensive amount of grease and batter build up
      • -floor under cart for dishes
      • -floor and walls in the sushi area
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding doors are sushi display cooler are damaged and have been taped together.
      • Corrective Action(s): The added tape and carboard or paper that has been added do not allow for the cooler doors to be properly cleaned and sanitized. Repair/replace the doors so they can be cleaned and sanitized properly. by Feb 1/23
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Deep fried prawns sitting out at room temperature for extended periods.
      • 2) Cooked chicken being placed in hot holding unit directly from the fridge and allowed to reheat.
      • Corrective Action(s): 1) Ensure prawns are made to order or only sitting and cooling for a maximum of 2 hrs
      • 2) Food must always go into hot holding unit hot. Reheat chicken before placing in hot holding unit or reheat chicken from the fridge to order
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mildew build up inside.
      • Corrective Action(s): Empty ice machine, clean and sanitize the inside of the machine then allow to refill over night by Monday July 4
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fan in walk in cooler has a build up of dust. Area around hot water tank and under sink has a build up of debris.
      • Corrective Action(s): Clean floors under equipment and the fan in walk in cooler.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Silicon strips around the sink in the sushi area requires removal and refinishing as it is peeling and not cleanable. Lower shelves have a liner that is peeling away and not cleanable. Bar mat under susi rice warmer is breaking down and not cleanable.
      • Corrective Action(s): Refinish the area around the sink. Remove shelf liners and provide a smooth and cleanble surface. Remove rack for soap and brushes above two compartment sink as it is broken and peeling. Replace bar mat. To be corrected in two weeks.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher reached only 67C at the dish surface during the rinse cycle (a minimum of 71C at the dish surface is required).
      • Corrective Action(s): Dishwasher was serviced at time of inspection - 71.5C was reached at the dish surface during the rinse cycle. Ensure to monitor temperatures: Rinse temperature on dishwasher gauge must reach at least 180F each time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Rice scoop and other utensils stored directly under paper towel dispenser.
      • - Raw chicken and raw shrimp stored above vegetables in walk-in cooler.
      • Corrective Action(s): - Do not store utensils under paper towel dispenser, as dripping water and/or soiled hands can contaminate these utensils.
      • - Re-organize walk-in cooler such that all raw meats have a designated area.
      • Correct by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher was only reaching 67C at the dish surface; at least 71C is required at the dish surface. The temperature gauge on the dishwasher must read at least 180F (only 175F - 178F was being reached at time of inspection)
      • Corrective Action(s): Dishwasher was serviced at time of inspection - 71.5C was reached at the dish surface during the rinse cycle. Dishwasher rinse temperature gauge reached 184F after being serviced. Ensure to monitor temperatures: Rinse temperature on dishwasher gauge must reach at least 180F each time.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 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
  16. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Further cleaning and sanitizing of floors and equipment surfaces needed in main cook line (sides of deep fryers, floors and walls behind fryers, etc.)
      • Corrective Action(s): Ensure floors and walls under and behind cooking equipment are cleaned and sanitized once a week, along with the ventilation canopy.
      • Correct by: 1 week
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken in hot holding units measured to be 54C.
      • Corrective Action(s): Staff turned up heat for hot holding unit at time of inspection. Ensure hot holding unit is always preheated before placing chicken in the unit, and that chicken is cooked to at least 74C before hot holding at 60C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - One spray bottle of bleach in back kitchen was again, too strong and bleached out the test strip.
      • - In-use utensils in back kitchen were again, stored in room temperature water.
      • Corrective Action(s): - Mix only 1 tsp of bleach to 1 litre of water. **When the sanitizer solution is too strong, it can chemically contaminate food. Staff diluted sanitizer at time of inspection.
      • - Store all in-use utensils in ICE WATER.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food and dry ingredient storage bins and containers had significant amount of food debris on them again.
      • - Unused items stored under/beside hand washing sink in back kitchen had sauce spilled on them
      • - Ventilation canopy baffles had significant amount of grease build-up
      • - Floors under cooking equipment and in hard to reach areas (around and behind chest freezers) had significant amount of food debris accumulation
      • Corrective Action(s): - Clean and sanitize all dry ingredient and food storage bins/containers, including containers for battering deep fried items by the deep fryers, and do so on a regular basis.
      • - Clean area under and around hand washing sink in back kitchen. Remove any unused items.
      • - Clean and sanitize ventilation canopy baffles every week.
      • - Pull out all equipment in kitchen such that floors in hard to reach areas can be thoroughly cleaned. Do this on a weekly basis.
      • Correct by: Monday, November 5th
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottle at sushi bar had 0 ppm bleach detected.
      • Sanitizer solution in spray bottle in main kitchen area was too strong, bleaching out the test strip.
      • Corrective Action(s): Staff prepared fresh solution for the sushi bar at time of inspection. 200 ppm chlorine bleach detected.
      • Staff also diluted solution in main kitchen area; 200 ppm chlorine detected.
      • **Ensure to mix ONLY 1 tsp bleach with 1 litre water for proper concentrations. If solution is too strong, sanitizer may remain on food contact surfaces and potentially contaminate food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both sinks at sushi bar were storing dishes.
      • Corrective Action(s): Ensure at least one of the sinks at the sushi bar is available for hand washing only. Do not store dishes in designated hand sinks.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood requires cleaning - heavy grease and debris build-up observed.
      • Corrective Action(s): Ensure ventilation hood is maintained in a sanitary condition in between scheduled professional cleanings.
      • Correct by: Today
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in both spray bottles for the sushi bar and for the main kitchen was too strong and bleached out the test strip. This can potentially contaminate food.
      • Corrective Action(s): Ensure to mix only 1 tsp of bleach to 1 litre of water for proper concentrations. Operator diluted bleach solution at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Utensils/equipment were being stored in front of the paper towel dispenser in thet main kitchen.
      • Corrective Action(s): Do not store anything in front of the paper towel dispenser; paper towels must be easily accessible at all times for proper handwashing/drying.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris build-up was present on food storage bins (dry storage bins as well as storage bins in the walk-in cooler)
      • - Floors in hard to reach areas and underneath all equipment had accumulation of food debris/dirt/grease
      • Corrective Action(s): Clean sanitize all items/areas noted above, and do so on a regular basis.
      • Correct by: Tuesday, October 31
      • Violation Score: 9