Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-D8HRKB
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
August 26, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jian Yao Xu		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Raw squid stored above chopped vegetables in the walk-in cooler.
2) A small bowl of broccoli was stacked directly on top of uncovered deep-fried pork in the walk-in cooler.
Corrective Action(s): 1) Store all ready-to-eat items and vegetables above and/or away from raw seafood, poultry, and meat.
2) Do not stack plates/bowls/containers of food directly on top of one another. All food items must be stored properly covered.
- Staff corrected both items above at time of inspection.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning and sanitizing required on the wall/back splash behind chopping block.
Corrective Action(s): Ensure this area is cleaned and sanitized on a daily basis.
Correct by: Today.
Violation Score: 3

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

- Hand washing sinks were accessible and properly supplied with hot and cold running water, liquid soap, and paper towels.
- Bleach sanitizing solution for food-contact surfaces available in sanitizer pail at 200 ppm (chlorine residual).
- High-temperature dishwasher reached 74C at the dish surface during final rinse. Good, minimum of 71C at the dish surface is required.
- All coolers were maintaining temperatures at 4C or colder.
- Walk-in freezer measured -19C.
- Rice hot-held at above 60C.
- Steam table not in use - used for dry storage. OK.
- Most food items in walk-in cooler were properly covered at time of inspection. *Reminder to ensure all food items are properly covered and to store raw meat/poultry under and/or away from ready-to-eat items and vegetables. See violation code 209 above.
- Dry storage area satisfactory.
- Pest control in place. No signs of activity noted.
- Back screen door was in use - good.
- Operators have re-taken FoodSafe level 1 (or equivalent) according to staff. *Please email copies of FoodSafe certificates to the health inspector.