INSPECTION REPORT Health Protection ABRR-B9SVVM

PREMISES NAME Golden Lion Restaurant		Tel: (604) 536-7929 Fax: (604) 541-7833
PREMISES ADDRESS 2377 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE February 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Denny Lau		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Bowls used to scoop from items from bulk bins - Several food containers are not covered in coolers - Crates of eggs are stored on the top shelf in cooler - Raw vegetables stored on the same shelf as raw meat inside cooler Corrective Action(s): - Use scoops with handles and ensure that the handles does not come in contact with the food - Cover all food items in coolers - Store eggs on the bottom shelf, away from cooked ready to eat items Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Back area near two comp prep sink had dirt and grime build up - Several empty containers and cardboard boxes are stored on the floor in storage room Corrective Action(s): - Clean and maintain sanitary conditions in the back area - Declutter storage area to avoid build up of dirt and maintain sanitary conditions Violation Score: 3

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

Comments

- All handsinks in kitchen, front bar area and in washroom are supplied with hot and cold running water, soap and paper towel - Walk-in cooler, bar cooler and two upright storage cooler are less than 4C - Walk-in freezer is less than -18C - Hot holding unit is measured at greater than 60C - High temperature dishwasher is measured at 72C during final rinse cycle at the dish surface - Sanitizer solution at the back is available in a bucket maintained at 100ppm chlorine residual - Foodsafe is verified at the time of inspection - No evidence of pest activity is noted at the time of inspection NOTE: Maintain temperature logs on consistent basis. template for temperature logs is provided.