INSPECTION REPORT Health Protection JCHY-CRESZU

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE May 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ruolei (Jean) Huang		NEXT INSPECTION DATE May 11, 2023
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 = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed tray of chopped vegetables such as onions, bell peppers, carrots are stored at room temperature for lunch rush. Opearator informed that it is put back into the cooler after 2 hours after lunch rush and re-used during dinner rush. At the time of inspection it 2 hours has a lapsed. At the time of inspection the restaurant was not busy while the vegetables trays outside was observed to be full. Corrective Action(s): Transfer chopped vegetables in the cooler. Do not store any cold potentially hazardous foods out room temperature. Only prepare enough to be used within 2 hours after which should be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the aformentioend items. Can opener blade must be cleaned and sanitized after each-use or after 2 hours of continuous use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwashing sink observed to be obstructed with strainer. Corrective Action(s): Remove strainer from the handwashing sink. All handwashing sinks must be well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sink must be unobstructed at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of grease observed underneath the cookline and exhaust hood vents. Corrective Action(s): Clean and sanitize the aformentioned areas. Daily cleaning underneath hard to reach area must be conducted and weekly cleaning of exhaust hood vents must be conducted to prevent grease build-up. Corrected by: May 9, 2023. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood shelving observed at the following areas: -Next to the cookline and handwashing sink. -Underneath High-temperature dishwasher. -Dry storage framing. Exposed wood blocks observed to be used to raise food in the walk-in cooler. Corrective Action(s): Seal all exposed wood within the premises. All surfaces must be of non-porous, easily cleanable material. Corrected by: May 9, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine buckets and spray bottles at 200ppm. 1-compartment sink next to high-temperature dishwasher. High-temperature dishwasher measured at 89.8C final rinse temperature. Stand-up coolers and walk-in cooler measured at 4C or lower. Stand-up freezer and chest freezers measured at -18C or lower. Hot-holding unit measured at 60C or higher. No signs of pests observed. NOTE: Bleach spray bottle dilution should be 1tsp to 1L of water (i.e.: half cap to 1L water). Bleach sanitizer must be prepared throughout the business operation. Overall, facility is well organized and maintained.