INSPECTION REPORT Health Protection 252028

PREMISES NAME Namoo Sushi		Tel: (604) 949-1017 Fax:
PREMISES ADDRESS 101 - 3003 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE May 6, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jonglock Kim		NEXT INSPECTION DATE May 07, 2021
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: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dumplings were observed cooling on the floor in room temperature, operator reports they have been cooled 30mins a Corrective Action(s): Operator moved dumplings to cooler at the time of inspection; hot food must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and formation of toxins Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mold was found to be growing in the ice machine. Ice machine logs not being used at the time of inspection Corrective Action(s): Maintain ice machine in a sanitary manner to avoid mold growth Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Chemical dishwasher had a final rinse of 0ppm on dish surfaces. After 6 tries machine still had a final rinse of 0ppm chlorine on dish surface Date to be corrected by: Immediately Corrective Action(s): Ensure chemical dishwasher is able to produce at least 50ppm chlorine on dish surface at final rinse. Only use single use utensils until dishwasher is serviced and use 3 compartment dishwashing method to clean all kitchen ware. Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dumplings were observed cooling in a tray on the floor Corrective Action(s): Food items were relocated to walk in cooler at the time of inspection. Food are to be stored off the floor to prevent potential contamination of food Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Excessive use of cardboard and paper products on the floor Corrective Action(s): All cardboard and paper products on the floor were discarded during the time of inspection. All surfaces must be smooth, non-absorbant and easily cleanable. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Pipe under 2 compartment sink is leaking 2) Cooler door does not shut completely Date to be corrected by: May 20 2021 Corrective Action(s): 1) Service the pipe to repair the leak 2) Service the stand up cooler door so it is able to shut completely

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

Comments

Handwash sink supplied with hot/cold water, liquid hand soap, and single use paper towel Temperatures of coolers were <4C Temperatures of coolers were <4C Temperatures of freezers were <-18C Rice cooker temperature was present at 66C Hot holding unit for miso soup was measured at 68C Bleach bottles were labelled and tested at 100ppm chlorine General sanitation satisfactory Staff on-site Foodsafe Level 1 certifed Covid-19 Facility not offering dine-in services 2M social distancing signs posted Back ground music was not louder than regular conversation Hand sanitizer available at front Masks worn by staff *Please email completed Covid Safety Plan by EHO