INSPECTION REPORT Health Protection YTAN-CHCR2U

PREMISES NAME Golden Panda Restaurant		Tel: (604) 572-3889 Fax: (604) 572-8818
PREMISES ADDRESS 203 - 6355 152nd St Surrey, BC V3S 3K8		INSPECTION DATE August 16, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jian Yao Xu		NEXT INSPECTION DATE August 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at time of inspection. Corrective Action(s): Operator prepared fresh solution of bleach sanitizer. 100 ppm chlorine residual detected. Ensure sanitizer solution is readily available for use during all hours of operation. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of raw meat and fish in walk-in cooler were stored above vegetables, and many food items in the walk-in cooler were not properly covered. Corrective Action(s): As noted on previous inspections, ensure all food items are stored properly covered, and always store raw meat/poultry/fish and seafood BELOW or away from ready-to-eat items and vegetables. Correct by: Immediately. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door and screen door were open at time of inspection. Corrective Action(s): If leaving the back door open, ensure the screen door is in use and in good condition. Corrected at time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Deep cleaning under/around cook line equipment needed. - Deep cleaning under/around chopping board needed. Corrective Action(s): Ensure deep cleaning in all areas is completed at least once a week. Correct by: Friday, August 19th Violation Score: 9

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached above 71C at the dish surface during final rinse cycle. - Walk-in cooler and prep cooler were maintaining temperatures of 4C or colder. - Walk-in freezer measured at -18C. - Hot-held rice measured at above 60C. Steam tables/hot-holding unit across cook line not in use - used for dry storage. OK. - Dry storage area was noted to be clean and organized. - Dishwashing area sanitation has improved since previous inspection - good. - Ice machine and ventilation canopy noted to be in sanitary conditions. - Pest control is in place. No droppings found at time of inspection. **As previously discussed, ensure deep cleaning in all areas is done on a weekly basis.