INSPECTION REPORT Health Protection DSOG-BHARLX

PREMISES NAME Goto Moto & Huong Que Restaurant		Tel: Fax:
PREMISES ADDRESS B - 10673 King George Blvd Surrey, BC V3T 2X6		INSPECTION DATE October 25, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ereen Dizon		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Double stacking observed inside the upright cooler. Corrective Action(s): Do not double food items. Ensure to properly cover all foods with tight fitting lids or plastic wraps. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris and grease in the following areas: - underneath the sinks - underneath the prep table - inside the upright cooler - inside the prep cooler Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule for hard to reach areas. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - Surface sanitizer available in properly labeled spray bottles at 200ppm QUAT concentration. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Dry storage area in the back has adequate space and wire racks. Dry food items stored min 15cm off the floor. - No signs of pest activity at the time of the inspection. A professional pest control company inspects on a monthly basis. Submit the latest pest control report to the health inspector. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (prep, upright, small undercounter beverage cooler): < or = 4C - All freezers (chest, upright in the storage room): < or = -18C - Rice cooker: >60C - Thermometers available in all coolers, freezers, and hot holding units. - Daily temperature logs kept up to date. Continue to monitor the temperature daily.