INSPECTION REPORT Health Protection JCHW-B63TRK

PREMISES NAME Goru Goru		Tel: (604) 674-9864 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE October 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sunmi Lee		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: High (≥30) Total Score = 51

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several knives were found to have dried food debris on them. Corrective Action(s): All equipment must be properly washed and sanitized to prevent potential cross contamination. Knives must be cleaned and sanitized at least every 4 hours when used continuously. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Only handwash station in facility obstructed by cart of food and bowls. Corrective Action(s): Handwash station must be easily accessible to allow staff to properly wash hands on a routine basis. Items obstructing handwash station were relocated at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed touching hair, handling logs of raw meat, and then handle utensils without changing gloves. Same employee observed using a spray disinfectant on single use gloves, prior to handling utensils. Did not observe any discarded single use gloves in the waste bins at the time of inspection. Corrective Action(s): Single use gloves are intended for single use and MUST be changed when they become potentially contamination. Single use gloves cannot be washed and sanitized. All staff must review proper hand hygiene practices. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Herbs were drying on a burlap rice bag. 2) Foods were stored directly on the floor in the dry storage area. 3) Logs of frozen meat were relocated directly above potential ready-to-eat foods. 4) Foods were double stacked on top of one another. Corrective Action(s): 1) Burlap rice bags are no intended to be reused for food contact. Burlap bags cannot be properly cleaned and sanitized after each use. Herbs were discarded at the time of inspection. 2) Foods must be stored off the floor to protect foods from potential contamination. Items were relocated at the time of inspection. 3) Raw meats must be stored below and separately from ready-to-eat foods. Cooler was re-organized at the time of inspection. 4) Foods must be stored in a manner which prevents potential contamination. If foods are double stacked, containers must be physically separated (lids, plastic wrap, etc). Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two logs of frozen meat were thawing in a container on top of the chest freezer in the dry storage area. Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water. Meat was still frozen and relocated to a cooler 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 cooler units were at 4C (three units). -Double compartment cooler was at 0C. -Upright freezer was at -9C (defrost cycle). -Both chest freezers were less than -18C. -No hot holding at the time of inspection. -No foods stored at room temperature at the time of inspection. Time tracking system is in place for storage of potentially hazardous foods at room temperature for sale (2 hour time limit used as a control) -3-compartment sink set-up was bleach sanitizer. Solution was at 100ppm. -Sanitizer spray bottle was at 100ppm and properly labelled. -Washroom well maintained. -Staff had valid FoodSafe Level 1 (Sept 8 2023). Facility was not observed practicing FoodSafe principles and staff member with FoodSafe Level 1 unable to answer questions regarding food safety. -Continued contravention of the Food Premises Regulation will result in the issuance of a Public Health Act Order and/or the issuance of Violation Tickets. -Please contact the inspector if you have any questions or concerns.