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Turtle Bay Gogo Sushi

504-11850 Oceola Rd Lake Country BC V4V 2T5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Turtle Bay Gogo Sushi has been inspected 7 times by Interior Health Authority since November 8, 2021. The most recent inspection, on March 11, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 5 separate inspections, most recently on August 27, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on September 12, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 12, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 8, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 12, 2023. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Several standing coolers in back kitchen area did not have thermometers present. Corrective Action: Ensure all refrigeration units have NSF certified thermometers present for temperature monitoring.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain appropriate sanitizer test strips. Chlorine bleach sanitizer solution must be at a concentration of 200 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation needing attention. Corrective Action: Doors, shelves, and handles of cooling equipment must be a part of regular cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cardboard boxes placed on the floor in front of the deep fryer for grease collection. Grease soaked cardboard boxes pose a fire safety hazard and may attract pests. Spoke with operator regarding replacing the cardboard boxes with a non-slip mat instead and cleaning more regularly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Second refrigerator in kitchen was operating at 15C, all PHFs (i.e., fish, tempura) moved to the second cooler. Repairs are required in order to achieve adequate cold storage. Until repairs are done, do not store any fish or cooked food in this refrigerator.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Bleach solution must be used to sanitize Food Contact Surfaces. Any surfaces which come into contact with food MUST be sprayed down every 2 hours to prevent pathogens from surviving. - Bleach solution was prepared on site during the inspection. Please ensure that it is in use.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The back storage requires a detailed cleaning under and behind the shelves.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - Hand wash station front of house had dirty cups stored in them. They were moved to the back and staff were educated on why the hand sink must remain accessible. - Hand wash station back of house did not have paper towel present.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff at time of inspection had FoodSafe or equivalent. Ensure at least one staff member has FoodSafe or equivalent during every shift.
  6. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation needing attention. Corrective Action: Inside and sides of doors of cooling equipment needing attention. Doors, shelves, and handles of cooling equipment must be a part of regular cleaning schedule. Ensure personal items and drinks stay out of food preparation areas.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap missing from dispenser in main hand sink in kitchen. Liquid dish soap available nearby. Corrective Action: Ensure all hand sinks are fully stocked at all times with liquid soap, single-use drying product and hot/cold running water. Reminder: Glove use in facility. Hands must be washed between gloves changes. Anytime tasks are changed or hands may have been contaminated, gloves must be changed and hands must be washed.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain appropriate sanitizer test strips. Chlorine bleach sanitizer solution must be at a concentration of 200 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure dishwasher is continually reaching at least 180°F (82°C) on the outside gage and reaching at least 160°F (71°C) at the dish. Using bleach solution and alcohol solution to sanitize food preparation surfaces. Corrective Action: Only use chlorine bleach sanitizer solution on food preparation surfaces. Test or change sanitizer solution in bottles daily to ensure concentration of 200 ppm.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice scoop stored within ice machine. Corrective Action: Store ice scoop outside of ice machine to prevent contamination from scoop handle in ice.
      • F2.5G Foods must be stored in a manner to prevent contamination.

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