INSPECTION REPORT Health Protection MLOO-AZULRB

PREMISES NAME Woomai Sushi Japanese Restaurant		Tel: (604) 792-0799 Fax:
PREMISES ADDRESS 45725 Hocking Ave Chilliwack, BC V2P 6Z6		INSPECTION DATE June 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jae Hun Park		NEXT INSPECTION DATE June 15, 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher residual chlorine concentration measured at 0 ppm. Corrective Action(s): Arrange for repair services to fix the dishwasher. Temporary manual sanitizing is permitted. 1. Wash and rinse equipment/dishes/utensils with dishwasher 2. Clean and sanitize one compartment of two compartment sink 3. Fill up this compartment with 100 ppm bleach solution (1/2 teaspoon per 1L water) 4. Submerge equipment/dishes/utensils completely in the bleach solution for 2 minutes 5. Air dry *Operator had contacted repair services during inspection Violation Score: 3

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

Comments

*Electronic version of written report #00243060 -All hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -All coolers (walk-in, prep, under counter) < or = 4C -All freezers (stand-up) < or = -18C -Hot holding units > or = 60C -Bleach solution (100 ppm) available -No signs of pests observed during inspection *Increase cleaning underneath and behind equipment, in coolers and freezers *Ensure all containers of food are covered and protected from contamination