INSPECTION REPORT Health Protection JELR-CTAU9Q

PREMISES NAME Go Go Sushi		Tel: (604) 940-3323 Fax:
PREMISES ADDRESS 4855 Delta St Delta, BC V4K 2T9		INSPECTION DATE June 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Geunhyung Jo		NEXT INSPECTION DATE 1 Month
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 = 19

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature of small volume of california roll filling stored at room temperature is at about 10-12C. Sushi display cooler 10C. Chicken cooked but stored at room temperature (not cooling). Previously cooked chicken from walk in cooler stored at room temperature for more than 2 hours - temperature of food is 10-16C. Corrective Action(s): Chicken and california roll "crab" filling stored at above 4C (or below 60C) for more than 2 hours was discarded during inspection. Follow your posted food safety plan. Bring food out of walk in cooler in small volumes to be used within 2 hours. Keep sushi display cooler doors closed when possible. Violation Score: 15

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Some potentially hazardous foods held at 4-60C. Time tracking for sushi rice is not being done. Corrective Action(s): Update your food safety plans for sushi rice and salmon sashimi as discussed. Keep temperature and time records. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food /grease on floor. Improved cleaning required. Corrective Action(s): Follow a written, routine cleaning schedule. Floor should be in good condition so it can be kept clean. This will prevent the attraction of pests. Keep back door closed. Violation Score: 3

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

Comments

Walk in cooler and prep cooler in cooking area - both cold (<4C/40F). Small bar cooler under microwave - temperature 44F (about 6C) - for short term storage of food. Sushi display cooler about 50F (10C) - see above. Cooked food at room temperature (chicken temp below 60C but not rapidly cooled) - see above. Cooked chicken previously stored cold in walk in but now at room temperature > 2 hours - see above. Sushi rice - rice vinegar is added and rice stored at room temperature. Manager states rice is made every 2-3 hours. **Keep records such as on white board to verify holding time for sushi rice or check pH of sushi rice and record daily. Update your food safety plan. Raw sockeye salmon - receipt from supplier provided to confirm the required freezing temperature and time. (Always confirm freezing at -20C for 168 hours as per food safety plan/BCCDC requirements - information to be provided by email). Update your food safety plan. Cooked beef teriyaki - still at above 60C/ 140F - good. Either use right away or cool quickly to 4C. Miso soup and cooked rice - above 60C/140F - good. Two staff on site state they have a valid Food Safe level 1 (or equivalent) certificate - took <5 years ago. Check expiry date and renew before certificates expire. Keep copies of certificates on site. Food Safety Plan poster is posted. Temperature and time records are not kept. Keep daily records to verify you are following your food safety plan. Update for sushi rice and salmon sashimi. Hand washing sink has hot/cold water, liquid soap, and paper towels. Also using non-latex disposable gloves - reviewed use. Chlorine bleach is used to sanitize. Poster (sanitation plan) is posted: Wash, rinse, sanitize, and air dry utensils, food equipment, and food contact surfaces. Using chlorine at 200ppm to sanitize equipment and utensils after they have been washed and rinsed. Use chlorine sanitizer for wiping cloths. Staff washroom - has hot/cold water, liquid soap. Keep paper towels in a dispenser. Back door to alley is open, Keep door closed and monitor for pests. Cleaning - see above. *Follow a written, routine cleaning schedule to keep premises clean and to prevent the attraction of pests. Copy of this report to be emailed to operator. Inspection occurred with Manager on site.