INSPECTION REPORT Health Protection JCHW-BPJTKU

PREMISES NAME Goru Goru		Tel: (604) 674-9864 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE May 12, 2020	TIME SPENT 0.75 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice made at 1300 was cooling in a plastic bag and was at 48C at 1430 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. Rice can be cooled rapid by cooling is shallow metal trays. Once the rice has cooled to room temperature, it can be transferred into the cooler to cool to 4C. Rice was transferred to shallow metal trays at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen rice noodles were thawing at room temperature. Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or under cold running water to prevent the growth of pathogens and or the formation of toxins. Rice noodles were transferred into a cooler at the time of inspection. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Kimchi cooler was taped with cardboard Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Cardboard cannot be properly cleaned and sanitized. Removed cardboard immediately Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Plastic bags were washed and hanging on the drying area. Corrective Action(s): Plastic bags cannot be washed and sanitized and are intended for single use only. Plastic bags were discarded at the time of inspection. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Three cooler units in the front area were at 4C. -Refrigerator/freezer was at 3C/-17C. -Chest freezers in the back room were less than -18C. -Freezers in the front area ranged from -11C to -22C. -Temperatures are checked and recorded daily. -Facility has 3 cooling ice wands, which are used for cooling sauces. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach prepared at 100ppm. Facility has chlorine test strips to verify the chlorine concentration. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff who wear gloves change gloves when they potentially become contaminated. -Bleach sanitizer spray bottle labelled and tested at 100ppm. -Equipment was found to be clean and sanitary. -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 supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 valid until January 12, 2024 -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic.