INSPECTION REPORT Health Protection ALUI-ASEQF2

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 October 23, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jian Yao Xu		NEXT INSPECTION DATE October 24, 2017
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 = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) In walk in freezer, pork bones are being stored on the floor of walk in freezer. 2) Bag of onions left on floor by dry strorage 3) Peppers stored on floor of walk in cooler Corrective Action(s): Move all items OFF the floor. The floor is not a sanitary place to store foods. Correct by; Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Severe debris buildup observed: 1) On the dishwasher machine (the under table part, with the caked on debris) 2) Underneath cooking line 3) general floors, especially in the corners/hard to reach areas by the walk in cooler and walk in freezer. Corrective Action(s): Clean all areas thoroughly, especialy hard to reach areas. Correct by: Today Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Items not required: -old paint cans -random items on counter in dishwasher area and across cooking line area Corrective Action(s): Remove any items that are not used for kitchen. This will help to improve organiation in the kitchen greatly. Correct by; Today Violation Score: 1

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

Comments

Handsink by cooking line is equipped with liquid soap, paper towels, and hot/cold running water Prep cooler across cooking line: 3 deg C (bottom), top inserts varied from 4-5 deg C (ensure to use all foods in inserts within 2 hours) Walk in cooler: 2.9 deg C Walk in freezer: -19 deg C Hot held rice: 67 deg C High temperature dishwasher: just turned on at time of inspection. Will be checked on follow up inspection as it takes an hour (or longer) to warm up Bleach water in rag bucket at 100 ppm chlorine residual Fumehood ok Ice scoop store outside bin Back door closed at time of inspection; no signs of pests Sanitation needs to be greatly improved.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-ASEQF2
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: 0.08 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