INSPECTION REPORT Health Protection MLOO-BCZRNJ

PREMISES NAME Golden Dragon Restaurant		Tel: (604) 853-3878 Fax:
PREMISES ADDRESS 2 - 33550 South Fraser Way Abbotsford, BC V2T 3G4		INSPECTION DATE June 10, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cheng Yu & Zeng Gang Shi		NEXT INSPECTION DATE June 17, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Knives stored on magnetic strip and flour scoops in the dry storage area are not clean 2. Scraping tool was stored in a small gap between chopping block and table Corrective Action(s): 1. Ensure knives, flour scoops, and any other equipment are cleaned and sanitized before returning them to clean storage 2. Ensure equipment is not stored in difficult to clean areas. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Trays of ice cubes are stored next to packages of raw meat in chest freezer 2. Opened canned foods observed in the walk-in cooler Corrective Action(s): 1. Ensure trays of ice cubes are not stored next to raw meats or any other source of contamination 2. Ensure leftover canned food items are transferred to a food grade containers. Do not leave them in the can. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Flour bins and floors in the dry storage area are covered in flour. Corrective Action(s): Clean up the bins and floors in the dry storage area. Ensure cleaning is done regularly in this area to avoid accumulation of flour. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Cardboard was being used to line food prep surfaces 2. Several knives had pencils attached to them and held together with duct tape. Corrective Action(s): 1. Discard all cardboard. Cardboard is not a suitable material to use in a kitchen because it cannot be cleaned and sanitized properly. 2. Remove the pencils and duct tape from the knives. Duct tape is not a suitable material to use in a kitchen because it cannot be cleaned and sanitized properly. Store the pencils separately from food and food equipment. Violation Score: 9

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Walk-in cooler is < or = 4C - Chest freezers are < or = -18C - Hot holding unit (rice) is > or = 60C. Rice scoop is maintained in sanitary condition. - Steam table was not in use during inspection. Ensure it is capable of maintaining food at 60C or greater. - Low temperature dishwasher is available. 50 ppm chlorine sanitizer detected at the plate level. - 200 ppm bleach sanitizer available in bucket with wiping cloths - No signs of pests observed during inspection - Washroom is equipped with adequate hand sinks - Premise is well lit - Permit is posted Note - Dishwasher log is generally maintained. Ensure dishwasher is tested at least twice per day and recorded.