INSPECTION REPORT Health Protection KSTE-BDKTN7

PREMISES NAME Woomai Sushi Japanese Restaurant		Tel: (604) 792-0799 Fax:
PREMISES ADDRESS 45725 Hocking Ave Chilliwack, BC V2P 6Z6		INSPECTION DATE June 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jae Hun Park		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The kitchen is cluttered and requires improvement to organizing. Suggest altering shelving situation. Must ensure that ALL items are kept at least 6" off the floor and all areas of the floor can be cleaned (swept and mopped) at LEAST weekly (including underneath all cooking equippment and coolers/freezers). Shelving units require a good clean. Corrective Action(s): Remove unnecessary items that are no longer used in restaurant operation. Undertake organization and a deep clean of the facility. **Correct by: ONE WEEK = July 5, 2019** Violation Score: 9

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

Comments

General Comments Handsinks equipped with hot and cold running water, liquid soap and paper towel All coolers operating at </=4 C Freezers operating at </= -18C Hot-holding rice at >60C Discussed maintaining daily temperature checks and ensuring the safety of food. Potentially hazardous food (e.g. dairy, protein, cut fruits + vegetables) must not be stored at greater than 4 degrees Celsius for 2 hours or longer -- it must be moved to a working cooler. If kept in cooler longer than 2 hours, it must be discarded. Discussed thawing of deep freezers to remove build-up of ice inside. Bleach sanitizing buckets throughout facility. Cloths soaking inside. Measured at 100 ppm+. Low-temperature dishwasher achieved 50 ppm bleach at the plate level upon final rinse cycle. Test strips on site. Regularly serviced by Ecolab. Bleach in third compartment sink at 100ppm for warewashing FoodSafe certified staff present (exp 2023) Permit posted Sushi rice acidified Ventilation hood free of grease. Serviced regularly.