Fraser Health Authority



INSPECTION REPORT
Health Protection
ANAN-CVVUGS
PREMISES NAME
Woomi Sushi Restaurant		Tel: (604) 521-3199
Fax:
PREMISES ADDRESS
28 - 800 McBride Blvd
New Westminster, BC V3L 2B8		INSPECTION DATE
September 21, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Yong Ho Lee		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Some rolls noted at room temperature. Operator mentioned that it was for a takeout order and needed to be fried. Pick up wasn't for another hour.

2) Crab mixture was observed at room temperature.
Corrective Action(s): 1) Do not store rolls and other potentially hazardous foods out at room temperature as discussed. Rolls were moved into the cooler.

2) After lunch rush, move PHF's like the crab mixture into the cooler.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some cleaning required.
Corrective Action(s): Clean the flour debris on the buckets near the fryer.
Violation Score:

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

General Comments:
Operator has FoodSafe level 1 certification. Expiry date Sept. 22, 2027.
200ppm bleach is available in a spray bottle for sanitizing. LABEL THE SANITIZER BOTTLE.
Undercounter blk fridge in the front is at 3 degC; small white fridge at the front is at 4 degC; sushi case is at 2 degC; chest freezer in the front is at -20C; Chest freezer in the kitchen is at -19C; kitchen display cooler's at 3 degC; kitchen vegetable cooler's at 3 degC; rice in the kitchen is at 74 degC; miso soup's at 79 degC; beverage display cooler's at 4 degC
Both hand sinks are fully equipped
Sushi rice pH ~ 4.0.
Exhaust hood has been serviced

*report reviewed, not signed*