INSPECTION REPORT Health Protection JAHN-AQ3VVN

PREMISES NAME Namoo Sushi		Tel: (604) 949-1017 Fax:
PREMISES ADDRESS 101 - 3003 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE August 9, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyung Hee Kim		NEXT INSPECTION DATE August 14, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Some mould growth observed in the interior of the ice machine. Corrective Action(s): Empty the ice machine, clean and sanitize the inside. Cleaning of the ice machine shall be incorporated in monthly cleaning schedule. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed gaps in the back screen door. The mesh was quite worn out. Corrective Action(s): The back screen door shall be replaced with a tight fitting one with no gaps at the bottom. Date to be corrected: August 31, 2017 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Shelves in the kitchen were lined with newspaper and carboard boxes. Newspaper placed beside the stove poses a fire hazard as well. 2. Observed some mould growth on the wall of the walk in cooler door. Corrective Action(s): 1. Remove all newspaper and cardboard boxes from the kitchen. Shelves shall be cleaned on a regualr basis in stead of covering with newpaper/cardboard boxes. Date to be corrected: immediately 2. Clean and sanitize the wall of the walk in cooler door. Violation Score: 3

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

Comments

- Handsinks maintained with hot & cold running water, liquid soap and paper towel - 100ppm chlorine sanitizer present - Low temp. dishwasher achieved 100ppm chlorine at sanitizing cycle - Coolers were <4C and freezers <-18C - Hot holding >60C - Attention to cleaning required - No signs of pest activity - Ensure that chicken is cooked to internal temperature of 74C. Probe thermometer may be required to check internal temperature. - Cooked chicken shall not be left at room temperature for longer than 2 hours. If not served within 2 hours, discard.