INSPECTION REPORT Health Protection JMAA-AWN2YD

PREMISES NAME Golden Lion Restaurant		Tel: (604) 536-7929 Fax: (604) 541-7833
PREMISES ADDRESS 2377 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE March 7, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Denny Lau		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The following deficiencies were noted with respect to sanitation of equipment: 1. Wire shelving in stand-up cooler and walk-in cooler is coated with grease and debris. 2. Ventilation canopy is saturated with grease. Corrective Action(s): 1. Remove the grease from the wire shelving and wipe with a sanitized cloth. The coolers must be maintained in sanitary condition. 2. Venilation canopy needs to be cleaned (either by yourself or a service technician) according to manufacturer's directions. Please run the removable components through the dishwasher. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Bleach solution in sanitizing pail was too strong (>> 200 ppm) 2. Knives in knife holder were soiled with flour and food debris. 3. Sieves and large utensils next to stand-up cooler were filled with debris and grime. Bottom of tray holding the utensils is soiled. Corrective Action(s): 1. Bleach solution was re-prepared with a concentration of 100-200 ppm. Another sanitizing pail was added for the middle of the kitchen. Ensure that bleach is not over 200 ppm, as it is not safely approved for use as a sanitizer beyond 200 ppm. 2. Knives were cleaned and sanitized. Ensure that knives are adequately cleaned and sanitized before placing them into the knife holder to avoid cross contamination. 3. Tray was emptied, washed, and sanitized. Utensils were placed inside the dishwasher prior to re-use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Majority of food items were uncovered including cooked chicken, meats, and vegetables in both the walk-in cooler and the stand-up cooler. 2. Large flat container with raw beef was placed directly on the floor. 3. Buckets without handles were placed directly in dry storage items including corn starch and flour, resulting in potential contamination when it is scooped out. 4. Left compartment of two-compartment sink was filled with raw beef immersed in bloody water. Corrective Action(s): 1. Cover all food items with a food-grade lid or plastic seran wrap. 2. Raw beef container was sanitized with 200 ppm bleach, then placed on tabletop. 3. Separate scoops will be obtained for each of the dry storage items and stored outside the container. 4. Do not use the left compartment sink to directly hold raw beef, as it was not fully sanitized prior to use. Use an appropriate utensil (e.g. food-grade container, sieve, or perforated bowl) using cold running water if you wish to drain blood from the meat. This was achieved at time of inspection. Date to be corrected by (#3): March 12 Violation Score: 9

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

Comments

Routine inspection conducted of facility. Facility is in satisfactory sanitary condition. 1. Temperatures (Required: Coolers must be 4C or below; freezers must be at -18C or below, hot-holders must be at 60C or above) - Stand-up cooler at 3C - Walk-in cooler at 2C - Walk-in freezer at -19C - Front glass cooler at 2C - Hot-holders containing sauces at 68C - Tray of rice: 47C* (The tray of rice was recently cooked and was actively cooling at time of inspection. It was placed in the walk-in cooler at time of inspection) 2. Hygiene and sanitizing: - High-temperature dishwasher: 72.6C final rinse at the plate (Note: Please warm up dishwasher well before using, as it took approximately 1 hour during inspection to heat up to the required temperature) - Handwash station adequately stocked with hot/cold running water, liquid soap, and paper towels - Janitorial area is uncluttered, chemicals stored securely - Client and employee washrooms are in sanitary condition, handsinks in both areas are adequately stocked - Meat slicer is in sanitary condition, can-opener is in acceptable sanitary condition but traces are grime are present which need to be cleaned 3. Pest Control - No visible signs of pest activity at time of inspection - Professional pest control company conducts routine checks (assistant manager could not locate pest reports, and will email inspector) - Back door is securely shut, receiving area is organized 4. Administrative - Head chef has FoodSafe 1 training. Note: FoodSafe 1 certificates issued before July 29, 2013 are valid until July 29, 2018. Please renew your FoodSafe before July 29, 2018. - Permit posted Recommendations: - To maintain your facility in better sanitary condition, please thoroughly mop all areas underneath the cook line and remove all materials that are not intended for use in the kitchen - Educate all employees on importance of covering food items when not in use, and to keep all items ELEVATED off the floor (e.g. 6 in. / 15 cm) - Use chlorine test strips to verify concentration of chlorine in sanitizing pail. Switch out the solution when it is dirty or every 4 hours