INSPECTION REPORT Health Protection JCHW-AEVTZ5

PREMISES NAME Goru Goru		Tel: (604) 817 2395 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE October 19, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hong Sik Kim		NEXT INSPECTION DATE November 03, 2016
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 = 26

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 containers of food were placed on top of the prep cooler (1 for display and 2 for sale). Sale items were probed at 18C. Corrective Action(s): Hot potentially hazardous foods must be stored at greater than 60C to prevent the growth of pathogens and or the formation of toxins. As discussed during the previous inspection, food items stored between 4C to 60C must be labelled with a time stamp and after 2 hours, items must be discarded. Both boxes of food for sale were discarded and display box was properly labelled. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) 3 compartment sink was not prepared for cleaning and sanitizing at the time of inspection. Sink was set up in the following order: Wash, sanitize, and rinse. This is a repeat issue. 2) Bleach sanitizer pail had no detectable chlorine sanitizer at the time of inspection. Corrective Action(s): 1) When is operation, 3-compartment sink must always be set up and prepared for cleaning and sanitizing. Equipment and utensils must be washed, rinse, sanitized, and air dried. 3-compartment sink with 100ppm chlorine was set up at the time of inspection. 2) A minimum of 100ppm to 200ppm chlorine sanitizer is required to properly disinfect food contact surfaces. Sanitizer pail will need to be changed every 4 hours (1 tablespoon bleach per liter of water). Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was stored above vegetables. 2) Scoop was stored inside dry ingredient container. Corrective Action(s): 1) Raw meats must always be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Even if raw meat is in a container, it must be stored below ready-to-eat foods. Meat was relocated at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoop was moved at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail was unlabelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Sanitizer pail was labelled at the time of inspection. Once labels fade or rub off, containers must be relabelled. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Back single door cooler was at 2C. -Back sliding door cooler was at 4C. -Front cooler was at 3C. -Chest freezer was at -21C. -No hot holding at the time of inspection. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *Facility will not be proceeding with renovation plans submitted to the Health Department previously. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AEVTZ5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: -Operator uses Becel margarine: 0.1 g trans fat / 7 g total fat = less than 2% trans fat -Operator uses trans fat free oil -Other food items met the trans fat requirement
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment