Go Go Sushi

4855 Delta St, Delta · Restaurant

20 inspections

1. Routine InspectionMar 4, 2026

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Hot holding unit: Double stacking of containers inside of holding unit. Beef not being kept at required temperatures. Water level not adequate.
     • Corrective Action(s): Do not double stack storage containers inside of hot holding unit. Monitor water levels to ensure no air gap is present between bottom of storage inserts.
     • Violation Score: 5
   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Deteriorating surfaces noted. (ie: walls/floors, etc.)
     • Corrective Action(s): Continue efforts to upgrade deteriorating surfaces.
     • Violation Score: 1
2. Routine InspectionAug 26, 2025

   1 infraction

   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Structural: Deteriorating surfaces noted. (ie: damaged walls/floor tiles, ceiling tiles, etc)
     • Corrective Action(s): Continue efforts to keep all surfaes in good repair.
     • Violation Score: 3
3. Routine InspectionFeb 3, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Cooked food items being stored ontop of prep line, at room temperature and being stored uncovered.
     • Corrective Action(s): Ensure all food items are being stored in covered food grade containers. Double stacking permitted once properly covered. Ensure cooked food items are not stored at room temperature for long periods of time. Monitor.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Large accumulation of food/grease noted throughout - behind/under deep fryers, sink, etc.
     • Corrective Action(s): Pull all items away form walls - clean and organize entire facility. (ie; Bellow/under equipment, etc.)
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Older facility - deteriorating surfaces noted.
     • Corrective Action(s): Continue efforts to keep all surfaces in good repair. (ie: walls, tiles etc.)
     • Violation Score: 1
4. Follow-Up InspectionJul 3, 2024

   0 infractions

5. Routine InspectionJun 24, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloth storage: Too m any cloths noted. Not being properly stored.
     • Corrective Action(s): Limit cloth use. Store all wiping cloths in a sanitizer at all times. Sani buckets must be kept accessible and not stored under shelving.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food Storage: Uncovered food storage containers being stacked ontop of food items.
     • Corrective Action(s): Store all food/ingredients in covered, food grade containers.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food/grease build up noted behind/under equipment throughout facility.
     • Corrective Action(s): Clean and organize entire facility - pull ALL items away from walls. Behind/under shelves, etc. Do not line shelves/flooring with cardboard.
     • Violation Score: 3
6. Routine InspectionJun 30, 2023

   2 infractions

   • 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
   • 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
7. Routine InspectionMar 6, 2023

   1 infraction

   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Structurally: Deteriorating surfaces noted. (ie: broken /damaged floor tiles, ceiling tiles, etc.)
     • Corrective Action(s): Continue efforts to keep all surfaces in good repair!
     • Violation Score: 1
8. Follow-Up InspectionOct 11, 2022

   0 infractions

9. Routine InspectionSep 12, 2022

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): When asked an employee to perform manual warewashing in the 3 compartment sink, the steps were done incorrectly.
     • Corrective Action(s): This may result in dishes not being properly cleaned and sanitized which may lead to conatmination or a foodborne illness. Please refer to the poster above the 3 compartment sink for manual warewashing and follow the CORRECT steps to acvieve proper sanitization of all dishware.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): The only hand sink in the food prep. area was blocked by storing dishware.
     • Corrective Action(s): Hand sinks must be easily accessible to employees at all times so that they may adequately wash their hands to prevent spread of germs and cross contamination of food.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1) There was a bag of fish stored on the floor of the walk in cooler. 2) Tempura in a container covered with saran wrap was stacked on top of one another.
     • Corrective Action(s): 1) All foods must be stored at least 6 inches off the ground. 2) Food containers must have a proper fitting lid to be stacked on top of one another.
     • Correction Date: Immediately.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation (CORRECTED DURING INSPECTION): The back door of the the premise was left over at the time of inspection.
     • Corrective Action(s): This may lead to pests entering the premise and conaminating the food or starting an pest infestation. The back door must be closed at all times unless a screen door is installed.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The food estblishment is in very unsanitary conditions; underneath all the equipetment there is larga abundance of food debirs and filth; the cooking station has alot of grease/oil spilled underneath; the wall, walk-in cooler door, and handles are all covered in dirt build up.
     • Corrective Action(s): Clean the mentioned areas and stick to a weekly cleaning schedule, as per your sanitation plan, to avoid such a massive build up of dirt and debirs.
     • Correction date: September 26, 2022.
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: The deep frier/cooking stations seems like it has a leak which is causing oil/grease to spill on the floor.
     • Corrective Action(s): This may attract pests and may cause an infestation. Fix the deep frier/cooking station.
     • Correction Date: September 26, 2022.
     • Violation Score: 3
10. Routine InspectionFeb 15, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths used on food contact surfaces are to be stored in a sanitized at all times.
      • Corrective Action(s): Sanitizer concentration made on site.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Double stacking of food storage containers noted - saran wrap used to cover food items.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Double stacking of storage containers is not permitted if saran wrap is being used to cover food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Chemicals/personal items noted throughout kitchen/prep areas.
      • Corrective Action(s): Clean and organize - store all items in designated areas, away from prep lines.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi bar refrigerated prep line - doors removed during busy times.
      • Corrective Action(s): Doors are required to be kept on the prep line and closed throughout the day. Ice build up noted - defrost.
      • Violation Score: 3
11. Routine InspectionNov 10, 2020

    0 infractions

12. Routine InspectionMar 3, 2020

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef Teriyaki was observed at room temperature at time of inspection. Beef teriyaki was removed from kitchen before product temperature could be measured.
      • Corrective Action(s): Do not store cold foods at room temperature. This is a repeat violation. You know that this practice is not acceptable because you discarded the product before I could measure the temperature. Instruct staff that they must follow proper food handling procedures even when manager / owner or health inspector is not present.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large amount of Cooked Tempura was observed at room temperature. Before product temperature could be measured, staff member put all cooked tempura back into the deep fryer.
      • Corrective Action(s): Do not store cooked food at room temperature. You seem to know what you are required to do, but are scrambling to hide poor food handling practices when I walk in the door. This is a repeat violation. Staff must be instructed how to store food when manager / owner is not on site.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Both Chest freezers are not in good repair. Duct tape is not an acceptable food contact surface and not acceptable for repair of equipment
      • Corrective Action(s): Replace freezer lids or entire freezer. You cannot repair with duct tape.
      • Violation Score: 15
13. Follow-Up InspectionNov 6, 2019

    0 infractions

14. Routine InspectionNov 5, 2019

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked beef, noodles, and cooked chicken was being stored at room tempeature, probed temperature was 17-19 degrees C.
      • Corrective Action(s): Cooked foods were discarded. Do not store potentially hazardous foods at room temperature. Future violations of this nature will result in more food being discarde and also possibly violation tickets.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 containers of Cooked temperature were observed at room temperature (probed temperature was between 19C - 30C)
      • Corrective Action(s): Cooked temperature at room temperature was discarded. Do not store cooked food at room temperature. Future violations of this nature will result in more food being discarded and possible further enforcement, such as violation tickets.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Although bleach is onsite, no sanitizer solution was present anywhere in the kitchen.
      • Corrective Action(s): You must have sanitizer solution in the sink or in a bucket or spray bottle in the kitchen at all times. Sufaces, cutting boards etc must be sanitized frequenty.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Sushi rice container is broken and was attempted to be repaired with duct tape.
      • Corrective Action(s): Duct tape is not a food grande surface that can be properly sanitized. Discard this rice container and purchase a new one.
      • Violation Score: 9
15. Follow-Up InspectionAug 6, 2019

    0 infractions

16. Routine InspectionJul 30, 2019

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Cooked chicken cooling at room temperature. Cooked beef being held at room temperature. Both measured around 40C. Operator indicates that both of these were cooked an hour ago.
      • Corrective Action(s): You may not keep cooked foods at room temperature. This is a repeat violation. You must keep foods hot or you must cool them properly in the walk in cooler. Further repeat of this violation will result in a violation ticket.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Miso soup pot is sitting on the floor and measured 40C
      • Corrective Action(s): You may not store hot foods at room temperature. Decide what you would like to do for hot holding, and please implement.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open food containers are in the small coolers and in the walk in cooler, raw chicken is dripping in the small cooler, raw chicken containers in the walk in cooler are being stored in close proximity to cooked foods and vegetables.
      • Corrective Action(s): Please organize walk in cooler properly, with raw meats being kept below cooked foods. keep vegatables stored away from raw meats.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood had not been cleaned or serviced and hood panels are laden with grease. Cooking equipment and deep fryer area is very dirty, with lots of food debris and grease around and underneath equipment
      • Corrective Action(s): Thoroughly clean around and under cooking equipment. Service ventilation hood.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 4 seats have been added to restaurants seating. You are approved for a maximum of 10 seats because you do not have a dishwasher.
      • Corrective Action(s): Remove 4 seats (either from inside or outside)
      • Violation Score: 5
17. Follow-Up InspectionApr 8, 2019

    0 infractions

18. Follow-Up InspectionMar 25, 2019

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Chicken for chicken teriyaki was stored in the small cooler, but was measured at 40C because it was stacked deep and put into a small cooler that is not meant for cooling
      • Corrective Action(s): Do not use small coolers for trying to cool foods. You must put hot food into the walk in cooler on a shallow pan or tray, then when it is cooled you can stack it and wrap it with plastic. Please ensure your Food Safety plan reflects how you will safely cook and cool food.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Miso soup pot being held at room temperature (not on a heating element) - soup was measured at 50C
      • Corrective Action(s): You must keep hot food above 60C. Figure out a solution whether you want to have a larger hot holding unit or if you want to cool large batch of soup in the walk in cooler. Reflect this in your food safety plan.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food are still being stored under the dishwashing area.
      • Corrective Action(s): Do not use this space to store food. Move pots of sauce elsewhere.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A laundry tub has been installed in place of the handwashing sink.
      • Corrective Action(s): Laundry tubs are not acceptable handsinks. Please install a proper, dedicated handsink in the kitchen.
      • Violation Score: 9
19. Routine InspectionMar 8, 2019

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large amount of half-cooked chicken for teriyaki was being cooled at room temperature on a tray. This is not safe
      • Corrective Action(s): Please fully cook chicken - half cooking chicken is not safe. After being fully cooked, if chicken is not served right away, please put tray of cooked chicken in the walk in cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempura, cooked beef, gyoza all being stored at room temperature.
      • Corrective Action(s): Do not store food at room temperature. Cooked food must be moved to walk in cooler if not served right away.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No bleach solution was prepared upon arrival; sanitizing sink was empty
      • Corrective Action(s): You must fill up sanitizing sink with bleach and water at the begining of the day, and change sanitizing solution throughout the day. Use sanitizing solution to wipe counters and cutting boards frequently
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash sink was removed because it was broken and leaking.
      • Corrective Action(s): You must replace the Hand sink ASAP. In the meantime, the dishwashing sink can be used to wash hands, but this is not an ideal solution.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Soup and sauce being stored in pots on the floor, under the dishwashing area.
      • Corrective Action(s): Do not store soup or sauces in pots on the floor
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi cooler sliding door is still broken
      • Corrective Action(s): Replace sushi cooler sliding doors. This was requested at your inspection in January.
      • Violation Score: 9
20. Routine InspectionJan 2, 2019

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Replace sushi cooler door (tape is not acceptable)
      • Corrective Action(s):