UMI Sushi Express
430-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 3 compartment sink sanitizer concentration was low during time of inspection. Ensure that staff is using test strips to test the concentration prior to cleaning and sanitizing. The minimum concentration required is 100 ppm chlorine.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Raw foods such as eggs and shrimp are observed to be stored above ready to eat foods
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine sanitizer strips to monitor concentration. Sanitizer measured at 100 ppm at time of inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan must be updated to include proper food preparation procedures for ready-to-eat foods (e.g. washing vegetables). Food preparation must be done at a separate time from dishwashing as the facility only has one 3-compartment sink and not mechanical dishwasher.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The ice machine has accumulated debris. b) The food container has accumulated stains. c) The ceiling fan in the back food equipment storage area has accumulated debris. d) The floor under the cooking equipment has accumulated debris. Take corrective actions and contact the health officer by July 18, 2019.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Inserts inside the top portion of the sandwich cooler were measured to be at 8-9C during rush hour as a result of constant usage.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1.) Accumulation of grease and food debris was observed on the floor underneath the deep fryer. 2.) Diluted bleach solution concentration was found to be above 200ppm.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Several boxes of cucumber salad were found being stored below raw meat. 2.) Sanitizer bottles were not labelled.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating permit was not posted in a conspicuous location. (Corrected during inspection.)
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Paperboards and tin foils were used as liners for racks and stoves.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Observed handwashing sink being used for food preparation.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1.) No pH log sheet was kept for the sushi rice that is being maintained at less than 60C. 2.) Temperature log sheet for the coolers and freezers was not kept up-to-date.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
8 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): *A food probe thermometer must be used for monitoring cooking temperatures.
- 2 - Are proper hot holding procedures followed?
- Observation(s): *Temperature records are not maintained.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *Temperature records are not maintained. *Thermometers should be placed near the fridge door to observe the worst case scenario.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *The operator says that the automatic sushi food equipment is cleaned at the end of the day and it is used throughout the day from 9:30AM to 6PM. The manufacturer's instruction for the unit is not available on-site. Food contact surfaces used throughout the day must be cleaned and sanitized at least every 4 hours and after any contamination. The rice in the unit is at 30 degree Celsius.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): *pH of the sushi rice is not monitored and recorded. More info is available at <http://www.foodauthority.nsw.gov.au/retail/retail-business-types/cafes-restaurants-retail-outlets/sushi-and-sashimi>.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): *The hand sink does not have liquid soap and paper towel. A designated hand sink is required.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *The operator should review sushi food safety information available at <http://www.bccdc.ca/NR/rdonlyres/6D69540B-61B9-4FBD-AD87-C9F954618219/0/SushiHandout_Dec2010.pdf>. *More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Food%20Safety%20Plan.pdf>.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>. *Manufacturer's instruction for major food equipment should be available on-site for food staff.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions