INSPECTION REPORT Health Protection JCHW-BKUSKJ

PREMISES NAME Goru Goru		Tel: (604) 674-9864 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE January 15, 2020	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 = 45

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following items were improperly cooled: -Four bags of rice used kimbap, made the previous night were cooled in sealed plastic bags and were at 14C (pH greater than 4.2). -One container of lotus root made last night was in the cooler at 11C. -One pot of soup stock made the pervious night was left at room temperature to be reheated today at 15C. Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Food items were discarded at the time of inspection. To cool potentially hazardous foods in a rapid manner, cool foods in shallow metal trays. Kimbap rice can only be stored at room temperature if an acid is added to decrease the pH below 4.2 (not traditionally done with kimbap). Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A plastic case for eye glasses was found stored inside a pot used for food preparation. Corrective Action(s): Ensure all equipment is maintained in a sanitary manner. Pot was cleaned and sanitized 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): 1) Sanitizer spray bottle had no detectable chlorine concentration. 2) Manual vegetable slicer was found to have dried food debris on the blades. Corrective Action(s): 1) Chlorine at 100ppm to 200ppm is required to properly sanitize food contact surfaces. Staff must use sanitizers throughout the day to sanitize food contact surfaces. Sanitizer at 200ppm was prepared at the time of inspection. 2) All equipment must be properly cleaned and sanitized after each use to prevent potential cross contamination. Ensure equipment is adequately presoaked prior to washing and sanitizing. Slicer was washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Prep cooler was at 4C (top and bottom). -Front customer area coolers were at or below 4C. -Kimchi cooler was at 1C. -Front customer area freezers ranged from -10C to -15C. -Back storage area chest freezers ranged from -11C to -18C. -Domestic refrigerator/freezer was at -8C/4C. -Temperatures are checked and recorded (a few temperatures missed). -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach tested at 100ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. *Time tracking is only required if potentially hazardous foods are stored at room temperature for sale to the public. -Staff member on-site FOODSAFE Level 1 valid until Aug 24, 2024. -Please contact the inspector if you have any questions or concerns.