INSPECTION REPORT Health Protection KSTE-BBHSX8

PREMISES NAME Namoo Sushi		Tel: (604) 949-1017 Fax:
PREMISES ADDRESS 101 - 3003 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE April 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jonglock Kim		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Build-up of black mould observed within the components of the ice machine. Staff directed to clean and sanitize the ice machine as follows: 1. Turn off machine 2. Discard all ice 3. Wash with warm soapy water 4. Rinse 5. Sanitize with 100 ppm bleach Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two sinks in sushi-making station. Both blocked with items/food. At least one sink must be designated as handsink and be available for washing hands at ALL TIMES. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back kitchen screen door has a gap underneath. Gap will allow entrance of pests. **Correct by: 1 WEEK** Corrective Action(s): Seal the gap underneath the screen door. Violation Score: 3

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

Comments

General Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel Low-temperature dishwasher had 100 ppm bleach solution at the plate level upon final rinse cycle. *Must obtain chlorine test strips to record bleach concentration at dishwasher daily to confirm AT LEAST 50 ppm bleach for sanitizing All coolers operating at </4 C. *Ensure that all coolers and freezers have accurate thermometers inside. Record temperatures within coolers and freezers daily. Coolers must be less than or equal to 4 degrees Celsius. Freezers must be less than or equal to -18 Celsius. All freezers operating at </ -18C Hot-holding rice, soup at >/= 60C No signs of pests observed General sanitation is adequate. *Must clean and sanitize the shelf on the wall to the left of the dishwasher. The shelf is used to store clean items and is sticky. *Ice machine scoop was stored in an old plastic pop container. Discard this container. Ice scoop must be stored in a container than will be washed and sanitized routinely, along with the ice scoop. Bleach available for sanitizing. *Mix up 100 ppm solution (1/2 teaspoon bleach per 1 L of water) and soak ALL wiping cloths inside. Food contact surfaces must be sanitized at least every 4 hours. Change bleach solution often to maintain concentration. Use test strips to check.