INSPECTION REPORT Health Protection ABRR-B4WUSQ

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 September 24, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Denny Lau		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large trays of cooked chicken and meat are stored in the kitchen at room temperature. Internal temperature of food items is measured at 6C and was brought out of the cooler an hour ago Corrective Action(s): - All cooked food (chicken and meat) is moved to walk in cooler - Bring out small batches only that are used within two hours Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available for the front serving/bar area at the time of inspection Corrective Action(s): Fresh prepared solution is measured at 200ppm chlorine residual. Ensure that the sanitizer solution is prepared before the start of the shift and is changed on regular basis Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front serving area handsink is missing liquid soap at the time of inspection Corrective Action(s): - Replace soap as soon as you run out of it. It nust be available for staff at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Cooked rice in large strainer baskets for cooling were stored in the dishwashing area next to dirty dishware. - Single use bowls and metal cans are used to scoop food from bulk bins - Several bulk bins left uncovered at the time of inspection - Several food items stored in upright cooler and walk in cooler are left uncovered Corrective Action(s): - Rice moved to back prep area at the time of inspection - Ensure that any food item is not stored on the racks in dishwashing area must be stored away from any contamination - Use scoops with handles and ensure that the scoops are stored in such a way that the handle does not come in contact with the food in bulk bins - Cover all food items in walk-in cooler and upright storage cooler to protect from contamination Violation Score: 9

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

Comments

- Handsink in kitchen 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 71C during final rinse cycle at the dish surface - Sanitizer solution at the back is available in a bucket maintained at 200ppm chlorine residual - Foodsafe is verified at the time of inspection - No evidence of pest activity is noted at the time of inspection