INSPECTION REPORT Health Protection RWOG-B2XSHG

PREMISES NAME Namoo Sushi		Tel: (604) 949-1017 Fax:
PREMISES ADDRESS 101 - 3003 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE July 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyung Hee Kim		NEXT INSPECTION DATE July 26, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sliding glass cooler in the back kitchen area measured 11C at the time of inspection Corrective Action(s): - Move all potentially hazardous foods to working coolers - Have this cooler repaired so that it is able to achieve and maintain 4C at all times - Do not use this cooler until it has been repaired Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer measured 0ppm chlorine at both sushi bar and kitchen Corrective Action(s): - Staff re-made solution at the time of inspection - Ensure that a bleach sanitizer solution is made daily - Use a 5mL unscented household bleach in 2.5L of water solution for a 100ppm solution Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling tiles missing throughout kitchen Corrective Action(s): Replace ceiling tiles as necessary Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Other coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Handwashing stations stocked with soap, paper towels and hot and cold running water - Sushi rice pH 4.0 - Dishwasher dispensed 50ppm chlorine at the final rinse cycle - Rice scoop stored in ice water - Ice machine sanitary - Ownership change no longer pending Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/