Umi Sushi Express
FC20 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler was cluttered and unorganized. Gloves and other objects were observed on the lids of the containers. Please ensure the prep cooler is organized and cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was observed rinsing their hands with water and wiping it on their apron. Soap and paper towels were not used. This was corrected during the inspection.DO THE FOLLOWING:Handwashing1. Wet your hands with warm running water and apply soap.2. Lather hands by rubbing them together with the soap3. Scrub hands for at least 20 seconds 4. Rinse hands under running water5. Dry hands using a clean towel or an air dryerIf using gloves, ensure that hands are washed before and after glove usage. Gloves are not a replacement for handwashing. Replace gloves in between different tasks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Display cooler temperature one the 1st and 2nd shelf was measuring 12-12.5 degrees using a probe thermometer. Sushi temperature taken was 11.6 degrees Celsius. 3rd shelf temperature ranged from 3.7-5.6 degrees Celsius.Sushi containers from the 1st and 2nd shelf were discarded during the inspection. DO THE FOLLOWING:1. Keep physical temperature logs and monitor the cooler. 2. Temperature should be kept at or below 4 degrees Celsius to prevent bacterial growth. 3. Service the cooler4. Do not store food in the cooler if the temperature is not at or below 4 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station besides the prep cooler was blocked with vegetables and utensils. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure the handwash station is left unobstructed to allow for proper handwashing to occur.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Temperature of the display cooler was measured to be 12-12.5 degrees Celsius. The temperature was inconsistent between the 3 shelves. Digital temperature listed on the cooler showed 3.33 degree Celsius but probe thermometer and thermometer ranged between 9-11 degree Celsius. DO THE FOLLOWING:1. Ensure that the cooler is serviced 2. Temperature should be maintained at or below 4 degrees Celsius.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler was cluttered and unorganized. Gloves and other objects were observed on the lids of the containers. Please ensure the prep cooler is organized and cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment were in disrepair: 1. Prep cooler door was in disrepair. Please ensure this is fixed.2. One of the pots in the main kitchen was duct taped. Ensure the duct tape is removed to allow for easy cleaning of the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning as there was debris accumulation:1. Floors and hard to reach areas by the prep coolers, and sinks.2. Area under the shelves in the back storage area.3. Vents in the kitchen had dust built. Ensure these areas are thoroughly cleaned.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the sink had a concentration of 50ppm. This was corrected during the inspection. Corrected concentration was 100ppm.Sanitizer should be tested to ensure the required concentration is achieved and replaced as needed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were observed handling the till and handling food with no handwashing in between. Gloves are not a replacement for handwashing and must be replaced in between tasks. Ensure that staff are educated on handwashing and glove use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Gloves were observed in the hand sink. This was corrected during the inspection. Ensure that hand sinks are obstructed to allow for handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler was cluttered and unorganized. Gloves and other objects were observed on the lids of the containers. Please ensure the prep is organized and cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment were in disrepair: 1. Prep cooler door was in disrepair. Please ensure this is fixed.2. Ice machine was taped up. Please ensure this is repaired to allowed for a smooth and easy surface for cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning as there was debris accumulation:1. Floors and hard to reach areas by the prep coolers, and sinks.2. Area under the shelves in the back storage area.3. Vents in the kitchen had dust built. Ensure these areas are thoroughly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Food and grease noted under the front grill cooler in the cooking area 2. Significant grease accumulating in the space between the grill and top of the cooler. COMPLETE THE FOLLOWING:1. Clean the kitchen more thoroughly and more often, so they are maintained in a visibly clean condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Observed wet cleaning cloths on food prep counters. Cloths moved to sanitizer bucket during the inspection.COMPLETE THE FOLLOWING:1. Keep cloths in sanitizer bucket when not in use to prevent bacteria from growing and spreading to food surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Handles of white plastic spoons were touching the lychee jelly. COMPLETE THE FOLLOWING:1. Do not store plastic spoons in the lychee jelly. Use a utensil that is long enough, so it does not fall and touch the jelly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Used rice scoop was stored in a container of room temperature water. Water discarded during the inspection. Scoop transferred to a container of ice water.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Duct tape observed on the top of the freezer in the back area, and on the ice machine. 2. The front cooking area needs to be cleaned and sanitized, particularly between the refrigerated drawers as there was a buildup of grease and food debris. 3. General cleaning and sanitation improvements should be made. Particularly in hard-to-reach spaces in between equipment. Consider decluttering the small space to make frequent cleaning easier for staff.COMPLETE THE FOLLOWING:1. Remove tape from the freezer, because duct tape is not an appropriate material for kitchens. Use a material that is more durable and easier to clean and maintain. 2. Clean areas noted above more thoroughly and more often.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hood vent filters had a buildup of grease and burnt debris in the hard-to-reach areas.2. Food and grease noted under the cooking equipment in the front area. 3. Significant grease accumulating in the space between the grill and top of the cooler. 4. The underside of the white wired shelf above the prep cooler to the left of the steam table had a buildup of grease and dust. 5. There was a significant amount of dust noted on the wall across from the dishwashing sink. COMPLETE THE FOLLOWING:1. Clean the kitchen more thoroughly and more often, so they are maintained in a visibly clean condition.2. Ceiling tiles are recommended in the back kitchen area to prevent the area above from dust and grease buildup.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- -1. Tape observed on the top of the freezer, and on the ice machine. Please remove tape, clean and sanitize, and make any necessary repairs to the equipment. 2. The cookline needs to be cleaned and sanitized, particularly between the refrigerated drawers as there was a buildup of grease and food debris. 3. General cleaning and sanitation improvements should be made. Particularly in hard to reach spaces in between equipment. Consider decluttering the small space to make frequent cleaning easier for staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chopped broccoli and chopped cabbage were left out at room temperature. The staff member onsite corrected this during the inspection and put the broccoli and cabbage in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer was measured at 50 ppm.Staff prepared a new solution. Ensure bleach sanitizer is maintained at 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A bottle containing bleach sanitizer was not labelled indicating its contents.Staff labelled the bottle. Ensure that all containers/bottles that store liquids are labelled indicating the contents.
- 20. Do food handlers at the facility have adequate food safety training?
- When questioned about testing the acidity of the sushi rice, the staff indicated that they use chlorine testing paper.Please ensure that sushi rice is tested using pH indicator strips. The acidity should not exceed 4.6.
- 09. Are chemicals stored and handled in a safe manner?