INSPECTION REPORT Health Protection JCHW-BWYUFB

PREMISES NAME Goru Goru		Tel: (604) 674-9864 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE January 5, 2021	TIME SPENT 0.75 hours
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Handwash station soap was mixed with water. Soap was unable to form a lather. Corrective Action(s): Do not dilute soap with water. Soap must be able to form a lather to allow for proper handwashing. Soap container was refilled with undiluted soap at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bleach in the warewashing sink was approximately 1 inch in depth. Bleach sanitizing solution was insufficient to properly sanitize equipment and utensils. Corrective Action(s): Manual warehwashing sink bleach sanitizing solution must be sufficient to allow for largest piece of equipment or utensil to be soaked and sanitized. Bleach at 100ppm was prepared in the manual warewashing station at the time of inspection to allow for equipment and utensils to be soaked and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Tempura flour was stored on the floor and pot of lettuce was stored on the floor Corrective Action(s): Ensure foods are stored off the floor and protected from potential contamination. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were thawing in standing water. Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or in a refrigeration unit at 4C or less to prevent the growth of pathogens and or the formation of toxins. Foods were placed under cold running water at the time of inspection. Violation Score: 1

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

Comments

-Prep cooler was at 4C (top and bottom). -Upright coolers were at or below 4C. -Refrigerator/freezer was at 4C/-12C. -Kimchi cooler was at 1C. -Upright freezers ranged from -12C to -14C. -Chest freezers ranged from -18C to -22C. -Hot holding was greater than 60C. -Facility has 3 ice mixing wands to rapidly cool potentially hazardous foods. -Bleach sanitizer spray bottle was at 200ppm. -General sanitation satisfactory at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until August 24, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -COVID-19 safety information posted. -Occupancy limit of 1 posted at the front entrance. -Staff member initially observed with face covering only around chin. Staff member was later observed wearing face covering improperly, with the nose exposed. Face covering must cover both the nose and mouth.