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Goro + Gun Japanese Noodle Bar

245 - 225 7 Avenue SW Calgary AB T2P 2W3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility is not equipped with any method to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or below to be able to be stored at room temperature. The pH must be taken and recorded after each batch is prepared. Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken, shrimp, and calamari was observed on the third shelf in the walk-in cooler above ready to eat food items. Please ensure that raw meat is stored on the bottom shelf and not above any ready to eat foods to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent at the mechanical dishwasher was empty at the time of the inspection. A new detergent was added during the inspection. Please ensure the dishwasher chemicals are checked frequently to ensure it is able to wash and sanitize properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three metal wire sieves were broken and had loose metal wires. The sieves were removed from use at the time of the inspection. Please ensure that all equipment is in good condition and free from loose parts.
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the bar hand washing sink is stored in a basket. Please install a proper paper towel dispenser that protects the paper towel from contamination.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were observed sitting directly on food contact surfaces. Please store cleaning cloths in a sanitizer solution when not in use to limit cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic wrap on the bamboo rolling mats is only being changed after lunch/daily. The plastic wrap must be replaced every 2 hours and each time there is contact with a different species of raw fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a bulk scoop for the flour. Please ensure that all bulk scoops are equipped with a handle and are stored in a clean and sanitary manner to limit gross contamination with the bulk food item.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the bar hand washing sink is stored in a basket. Please install a proper paper towel dispenser that protects the paper towel from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the dishwasher and around the grease trap in the kitchen had a build-up of grease, debris, and grime. Please clean the indicated area and add to a regular cleaning schedule.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions