INSPECTION REPORT Health Protection JCHW-BLRTJT

PREMISES NAME Goru Goru		Tel: (604) 674-9864 Fax:
PREMISES ADDRESS 305 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE February 13, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sunmi Lee		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A plastic container of soup with a sealed lid made this morning was at 20C. Corrective Action(s): Hot 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. Soup was transferred into the freezer at the time of inspection for rapid cooling. Violation Score: 5

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

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

Comments

-Follow-up inspection to January 15, 2020. -Bleach sanitizer spray bottle was properly labelled and tested at 100ppm. -Operator was cooling soup made approximately 1 hour ago using ice mixing wands. Operator has a large and small cooling wand. Operator may need to purchase additional cooling wands or schedule hot soup production for different times of the day to allow the mixing want to refreeze. Do not use the mixing wand to cool hot potentially hazardous foods until the temperature drops to approximately 60C. -Equipment was found to be clean and well maintained. Ensure all equipment is maintained in a clean and sanitary condition. -Facility is no longer leaving soup and rice out at room temperature at all night. *Food items for staff consumption must be clearly labelled for staff consumption only. -Please contact the inspector if you have any questions or concerns.