INSPECTION REPORT Health Protection AKAO-AQYPM4

PREMISES NAME Golden River Express		Tel: (604) 532-6823 Fax: (604) 532-6823
PREMISES ADDRESS 55 - 20821 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE September 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jian Xiong Shen		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked rice in the rice bowl registered 49 C. Corrective Action(s): This batch of rice was discarded during the inspection. Ensure to keep rice hot at 60 or hihger at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and debris build up noticed in the following areas: -Behind the deep freezers and underneath storage shelves in dry storage area -Behind the big deep freezer across from deep fryers -Behind the upright freezers -Underneath the double sink -Underneatht the sliding door cooler Corrective Action(s): Remove all coolers and freezers to remove all food and debris build up (By September 10, 2017). Throughly clean and sanitizer the chopping block (By September 8, 2017). Violation Score: 9

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

Comments

*Barbecue sauce containing garlic and other plant ingredients must be refrigerated after opening the can. Transfer the contents into a glass or plastic container and refrigerate. * Hot holding of won ton items in the steamer 56 C. Ensure to keep the won ton items at 60 C or hotter at all times. Walk-in cooler at 3.2 degrees C. Sliding door cooler below 4 degrees C. Preparation cooler at 4 C or below. Upright freezer at -10 C. Hot holding of curries, rice and meat items in the front buffet >60 C. (Ensure to monitor temperature twice a day using a probe thermometer and record on log sheet). Bleach water sanitizer available. Liquid soap and paper towels available at the hand sinks.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKAO-AQYPM4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment