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Umi Sushi Express

216 4900 Molly Banister Drive Red Deer AB T4R 1N9 · Food - General

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of fried shrimp was cooling at room temperature. The internal temperature was taken and determined to be put out for less than 2 hours uncovered. The owner was asked to cover the shrimp with a lid and transfer it into a cooler. Please ensure that food is protected from contamination with a lid during storage or holding.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors beneath the deep fryers and burners are noted to be dirty. Food debris, grease, and dust have accumulated.Please ensure that the facility is clean to prevent the attraction of pests.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried sushi rolls were observed sitting on a tray at room temperature. Informed operator who put the tray into the cooler. Please ensure no high risk food products are stored at room temperature.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured concentration of the chlorine solution in the 3 compartment sink was only 10ppm. Spoke with operator who added addition chlorine. Retested and measured concentration was acceptable (100ppm).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The observed QUAT test strips onsite were expired. Please ensure valid test strips are ordered and available onsite.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 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?
      • No pest control records were available for review. Please ensure pest control logs are completed and maintained.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared and cooked deep fried rolls of imitation crab and shrimp were observed to be sitting at room temperature. Measured temperature of product ranged from 23-25C. Informed operator - Joseph who discarded observed product. Total product disposed was approximately 7 rolls of imitation crab and 6 sticks of deep fried shrimp. Please ensure no high risk food product sits at room temperature for longer than two hours and proper cooling requirements are met.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6 sealed packaged of imitation crab meat were observed being stored at room temperature on the stainless steel rack. Measured temperature was roughly 7C. Product was put back into the cooler. Informed operator to ensure any high risk food products are properly refrigerated or if thawing from frozen, correct methods are completed, (i.e. cold running water, using a microwave, or thawing in a cooler).
  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared and cooked deep fried rolls of imitation crab and shrimp were observed to be sitting at room temperature. Employee onsite stated that product is cooling and had been sitting for 2 hours or longer. Measured temperature of product ranged from 23-27C. Informed employee who discarded observed product. Total product disposed was approximately 15 rolls of imitation crab and 25 sticks of deep fried shrimp. Please ensure no high risk food product sits at room temperature for longer than two hours and proper cooling requirements are met.
  13. Risk Management Inspection

    0 infractions