INSPECTION REPORT Health Protection LORN-BALSJH

PREMISES NAME Go Go Sushi		Tel: (604) 940-3323 Fax:
PREMISES ADDRESS 4855 Delta St Delta, BC V4K 2T9		INSPECTION DATE March 25, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Inho Lee		NEXT INSPECTION DATE April 08, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Chicken for chicken teriyaki was stored in the small cooler, but was measured at 40C because it was stacked deep and put into a small cooler that is not meant for cooling Corrective Action(s): Do not use small coolers for trying to cool foods. You must put hot food into the walk in cooler on a shallow pan or tray, then when it is cooled you can stack it and wrap it with plastic. Please ensure your Food Safety plan reflects how you will safely cook and cool food. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Miso soup pot being held at room temperature (not on a heating element) - soup was measured at 50C Corrective Action(s): You must keep hot food above 60C. Figure out a solution whether you want to have a larger hot holding unit or if you want to cool large batch of soup in the walk in cooler. Reflect this in your food safety plan. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of food are still being stored under the dishwashing area. Corrective Action(s): Do not use this space to store food. Move pots of sauce elsewhere. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A laundry tub has been installed in place of the handwashing sink. Corrective Action(s): Laundry tubs are not acceptable handsinks. Please install a proper, dedicated handsink in the kitchen. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # LORN-BA3TFJ of Mar-08-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No bleach solution was prepared upon arrival; sanitizing sink was empty Correction: You must fill up sanitizing sink with bleach and water at the begining of the day, and change sanitizing solution throughout the day. Use sanitizing solution to wipe counters and cutting boards frequently Code 401 noted on Routine inspection # LORN-BA3TFJ of Mar-08-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwash sink was removed because it was broken and leaking. Correction: You must replace the Hand sink ASAP. In the meantime, the dishwashing sink can be used to wash hands, but this is not an ideal solution.

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