INSPECTION REPORT Health Protection YTAN-DFCRXU

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 April 2, 2025	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jian Yao Xu		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 31

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 and magnetic knife strip by the butcher's block were noted to be dirty (with food debris). 2) Some knives were stored in the space/gap between the butcher's block and the wall. 3) No food contact surface sanitizer was readily available for use at time of inspection. 4) Inside of ice machine (condenser panel) had visible biofilm growth. Corrective Action(s): 1) Clean and sanitize all knives in this area, as well as the magnetic knife strip. Only store clean knives on the magnetic strip. Knives and magnetic knife strip were cleaned and sanitized at time of inspection. 2) Do not store knives (and other utensils) in the gaps/spaces in between equipment, as these spaces are not regularly cleaned and sanitized and can contaminate the knives/utensils. Knives were removed from the gap between the butcher's block and wall. 3) Staff prepared fresh bleach solution at time of inspection. 200 ppm chlorine residual detected after diluting the solution. Ensure to only mix 1/2 tsp of bleach per litre of water. 4) Empty ice bin, disassemble ice machine components, and thoroughly clean and sanitize all parts. This must be done on a regular basis. Ice bin emptied. Cleaning and sanitizing to be done tonight. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A bowl/colander of wonton wrappers in the walk-in cooler was stored directly on top of a bin of uncovered broccoli and cauliflower. 2) Many food items in the walk-in cooler were not properly covered. Corrective Action(s): 1) Do not stack bowls/containers on top of uncovered food, as the bottoms of the bowls/containers may potentially contaminate the uncovered food. Staff relocated the bowl/colander to another area inside the walk-in cooler at time of inspection. 2) Ensure all food items are stored properly covered to protect from contamination. Correct by: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food spatter noted by the butcher's block on the wall and surrounding areas. Corrective Action(s): Clean and sanitize the areas noted above. Correct by: Today. Violation Score: 3

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

Comments

- Routine inspection. - Staff onsite had valid FoodSafe level 1 certification. - Hand washing sinks accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 74C at the dish surface during final rinse cycle. Good, minimum of 71C at the dish surface required. - Food stored mostly in organized manner, with good separation between raw and ready-to-eat items. Organization in walk-in cooler has improved. Good. *Some pre-cooked cold food items were left out at room temperature for the lunch rush (fried noodles, fried rice, deep-fried prawns/chicken) and were returned to the coolers by the end of inspection. Internal food temperatures ranged from 8C to 12C. Ensure food is not left out at room temperature for more than 2 hours. - Walk-in/reach-in cooler and prep cooler maintaining temperatures at 4C or colder. - Walk-in freezer measured -21C. - Rice hot-held at 60C or hotter. - General sanitation at cook line and ventilation canopy satisfactory at time of inspection. Reminder that deep cleaning in between, behind, and underneath large cooking equipment must be done on a regular basis. - Steam table not in use - used for dry storage or as prep table. - Dry storage areas satisfactory. - No signs of pest activity noted. - Back door was closed at time of inspection - good.