INSPECTION REPORT Health Protection 248959

PREMISES NAME Woomi Sushi Restaurant		Tel: (604) 521-3199 Fax:
PREMISES ADDRESS 28 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE May 25, 2021	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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Grilled chicken stored in cooler probed to be 39.6 deg C. Staff informed they were prepared over 2 hours ago and placed into cold storage just before the time of inspection. Corrective Action : chicken has remained in the "danger zone" for over 2 hours. Cooked food must be adequately cooled before cold storage. -> Discarded chicken. - Proper cooling : 60 deg C -> 20 deg C in 2 hours or less, 20 deg C -> 4 deg C in 4 hours or less. - Transfer food into shallow containers or split into smaller portions to aid with cooling. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution was prepared for manual warewashing or for food contact surfaces. Staff described pouring undiluted bleach onto paper towels to wipe food contact surfaces. Corrective action : sanitizer solution must be readily available at all times. 100-200 ppm chlorine is required for sanitizing. * Purchase test strips as discussed, to help verify concentration. - 100ppm solution was prepared on site. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front and back handsinks were obstructed during inspection. Corrective Action : all handsinks must be accessible for handwashing at all times. Ensure there are no obstructions in or around the sink. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): - Chest freezer at back -> handle needs repairs (taped together) - White mini fridge at front -> seals are discolouring - Tempura prep table covered with clear plastic wrap. - Cardboard being used to line shelving in front chest freezer. Corrective action : ensure all equipment and food contact surfaces are of suibable design (material to prevent contaminating food and aid in cleaning surfaces. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler and 2 door cooler both at 6 deg C. Thermometers inside indicate temperatures above 4 deg C. Corrective action : contact service company to ensure all coolers can maintain 4 deg C or colder. Date To Be Corrected By: May 28, 2021. Corrective Action(s): Violation Score: 3

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

Comments

This inspection done by an EHO student. Routine : - Prep cooler : 6 deg C (see violation) - 2 door cooler : 6 deg C (see violation) - Chest freezer (front) : - 19 deg C - Chest freezer (back) : - 18 deg C - Black mini fridge : 4 deg C - White mini fridge : 3 deg C - Sushi display cooler : 3 deg C - Beverage cooler : 4 deg C - Hot held rice : 68 deg C - Miso soup : 74 deg C - Sushi rice pH ~ 4.0 - Overall sanitation satisfactory. - Handsinks supplied with hot & cold water, liquid soap and paper towels. - Pest control devices (glue boards) noted. - Proper manual warewashing procedure described by staff. - Pest control on site every 2 weeks - provided by mall.