INSPECTION REPORT Health Protection ALUI-BLPTU5

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE February 11, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ruolei (Jean) Huang		NEXT INSPECTION DATE February 19, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of minced garlic at 18 deg C, left by stove. Corrective Action(s): Discard garlic. Potentially hazardous foods must eb stored at 4 deg C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Various containers/buckets of foods in walk in cooler were uncovered (sliced veggies, sweet and sour pork, etc). Corrective Action(s): Ensure to cover all foods items. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Dirty bucket stored by stove 2) Floors underneath mats at 2 comp sink are dirty and full of debris/dirt. Corrective Action(s): Remove bucket and clean above mentioned areas thoroughly. Correct by: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Newly installed wooden shelving above prep table is raw wood. Corrective Action(s): Finish wood such that it is smooth, easy to clean, and impervious to moisture. Correct by: This week Violation Score: 9

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

Comments

Routine inspection conducted Handsink has liquid soap, paper towels, hot/cold running water (located near entrance doors to kitchen from dining room as well as one in bar area) Coolers at 4 deg C or less All freezers at -18 deg C or less (note: there is a dry storage area with chest freezers and a domestic upright cooler/freezer combo) Hot held units (rice, sweet and sour sauce, etc): at 60 deg C or greater No signs of pests at time of inspection, back door closed during inspection Bleach water rag bucket at 100 ppm chlorine residual High temperature dishwasher achieved 73 deg C on rinse cycle at dish level Chef has FoodSafe, certificate expiry in March 2021