INSPECTION REPORT Health Protection 256063

PREMISES NAME Woomi Sushi Restaurant		Tel: (604) 521-3199 Fax:
PREMISES ADDRESS 28 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE August 15, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yong Ho Lee		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observations: 1)Bottle of sanitizer was very strong. required 4 dilutions of pouring out half the solution and filling with water to reach 2-- ppm chlorine 2) Reviewed ware washing procedures with staff. They indicated wares were cleaned with soap and rinsed with hot water but were not soaked in sanitizer. No test strips available Corrective Action(s): Corrective Actions :1)Sanitizer diluted to 200 ppm. Reviewed procedure to make sanitizer 1tsp bleach for 1 bottle water. 2) Proper warewashing procedure reviewed for 3 comp sink. Wash with soap -> rinse -> soak in sanitizer -> air dry. Obtain chlorine test strips and check solution daily Adequate sanitation is required to prevent pathogen growth Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observation: Front Handsink had used plastic strainer inside and staff observed pouring water contaminated by raw fish down the drain Corrective Action(s): Corrective Action : Strainer removed. Handsinks are to be accesible at all times and used only for handwashing. Adequate handwashing is important in preventing cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Observation: Black mini fridge ambient temperature measured as 5.3C using a min/max thermometer. Raw fish inside probed at -1C Corrective Action(s): Corrective action: All potentially hazardous foods moved to working cooler and temperature adjusted. Cooler temperature measured 4.3C by end of inspection Food must be stored < 4C to prevent pathogen growth. Violation Score: 3

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

Comments

Comments Prep cooler 3C 2 door cooler 4C Back chest freezer -15C black mini fridge 5.3C -> 4.3C (see 308) front chest freezer -21C white mini fridge 3C Sushi display cooler 2C Beverage cooler 4C Rice 73 C Sushi rice pH 4.2 General Sanitation satisfactory Handsinks have soap, paper towel. hot and cold running water No signs of pest activity Pest control provided by mall FoodSafe level 1 available expires Sept 2022 Operating permit posted in conspicuous location Vent hood clean, next service Dec 2022 2 Large pots observed subredon ground. Operator says they are used to discard old oil and not used for food preperation or cooking. Make sure to obtain chlorine test strips and pH strips.