INSPECTION REPORT Health Protection JCHW-B94QPL

PREMISES NAME Goru Goru		Tel: (604) 674-9864 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE February 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunmi Lee		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A pot of Korean Braised Beef soup was stored at room temperature all night and was being reheated at the time of inspection for service (beef probed at 18C). Corrective Action(s): Hot potentially hazardous foods prepared in advance such as soup must be properly cooled from 60C to 20C in 2 hours or less and from 20C to 4C in hours or less and then reheated to 74C the next day to prevent the growth of pathogens and or the formation of toxins. Soup was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was too strong - test strip completely bleach out. Facility has run out of chlorine test strips and is currently using swimming pool test strips (only up to 10ppm) Corrective Action(s): Bleach sanitizer at 100ppm to 200ppm is required for sanitizing food contact surfaces. Concentrations well in excess of 200ppm may be toxin for humans. Obtain proper chlorine test strips to verify chlorine concentration. Spray bottle was diluted to 100ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Three coolers used for transport of foods was stored in the hot water tank room in the washroom. 2) Two boxes of cabbages were stored on the floor. Corrective Action(s): 1) Food, utensils, and equipment cannot be stored in this area. This area is has direct access to the washroom and may potentially contaminate equipment. Move equipment to a storage area or store with other cooler on top of refrigerator units. Correction date: Today 2) Foods must be stored off the ground to protect foods from potential contamination. Correction date: Today Violation Score: 3

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

Comments

-Inspection conducted right at opening of facility. -Prep cooler was at 4C (top and bottom). -Double door cooler was at 3C. -Double door sliding cooler was at 4C. -Single door cooler was at 4C. -Upright freezers were at -15C and -18C. -Chest freezers (3) were less than -18C. -Facility is no longer storing foods at room temperature for sale (previously used a time tracking system) -3-compartment sink bleach prepared at the time of inspection and was at 100ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Equipment was found to be clean and sanitary. -General sanitation satisfactory at the time of inspection. Ensure any spills inside coolers are cleaned immediately. -Some fruit flies observed in the facility. Ensure spills are cleaned and surfaces are sanitized on a regular basis to prevent issues with fruit flies. No other signs of pests noted at the time of inspection. -Washroom clean and sanitary. -FoodSafe Level 1 valid until Sept 8, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B94QPL
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: Facility does not use margarine Oil is trans fat free Other foods meet thr 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