INSPECTION REPORT Health Protection JAHN-ATUV6L

PREMISES NAME Woomai Sushi Japanese Restaurant		Tel: (604) 792-0799 Fax:
PREMISES ADDRESS 45725 Hocking Ave Chilliwack, BC V2P 6Z6		INSPECTION DATE December 8, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jae Hun Park		NEXT INSPECTION DATE December 12, 2017
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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed old food spills and accumulation of filth on shevles and under large equipment/countertop. Corrective Action(s): De-clutter food prepartion area by removing items unrelated to food operation and that are old and dirty.Keep shelves clean and free of food debris. Deep cleaning is required under sinks and throuhout the perimeter of the facility. DATE TO BE CORRECTED BY: December 12th 2017 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp. dishwasher did not produce chlorine sanitizer at the time of inspection. The owner called techincian immediately. Corrective Action(s): Manual dishwashing shall be implemented until the dishwasher is repaired to achieve 50ppm at plate's surface. The owner has chlorine test strip to test and confirm. DATE TO BE CORRECTED: IMMEDIATELY Violation Score: 9

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

Comments

- Handsinks are equipped - Temperatures of all refrigeration units were adequate (<4C for coolers and <-18C for freezers) - Temperature log for the walk-in cooler is in place - 100ppm chlorine sanitizer present - Overall, de-cluttering and deep cleaning is needed > Cut fruits and vegetable shall be kept refrigerated at or below 4C. > Chemicals used for renovation (paints) shall be kept out of the kitchen.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-ATUV6L
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.5 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment