INSPECTION REPORT Health Protection ALUI-BE4SVT

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE July 15, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ruolei (Jean) Huang		NEXT INSPECTION DATE 5 Months
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Various containers of uncovered food in walk in cooler (containers of deep fried pork, vegetables, etc). Corrective Action(s): Ensure all containers of food have covers and are protected from contamination. Correct by : Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fumehood has grease buildup and requires a cleaning. Corrective Action(s): Clean fumehood panels and remove grease/oil buildup so that it does not drop down into the food below. Correct by: This week Violation Score: 3

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) Walk in cooler: 3.1 deg C Domestic Cooler: 1.9 deg C All other coolers at 4 deg C or elss 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 --> Ensure to keep at least 1 rag bucket in kitchen and 1 in bar area High temperature dishwasher achieved 79.1 deg C on rinse cycle at dish level Chef has FoodSafe, certificate expiry in March 2021 Cut/chopped vegetables that are used for stir fry dishes are brought out in small portions and only enough to use within 2 hours. Discard whatever is not used at the end of each meal service.