INSPECTION REPORT Health Protection JMAA-B2MV8F

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 July 13, 2018	TIME SPENT 1.4 hours
OPERATOR (Person in Charge) Denny Lau		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishes observed in dry storage room and underneath central prep table in kitchen have small amounts of ash / blackened debris on it. Corrective Action(s): Dishes were washed, rinsed, and sanitized in high-temperature dishwasher at time of inspection. Dishes must be kept in sanitary condition to avoid contamination of food served to the public. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Multiple areas of facility need additional cleaning: 1. Area underneath wok cook line has an accumulation of ash and debris that has not been removed. 2. Ventilation slats contain a moderate amount of settled oil and grease. 3. The back of the undercounter beverage cooler in the bar area at the front of the restaurant contains a significant amount of mould growth that has not been adequately removed. Corrective Action(s): 1. Area underneath cook line has been swept and mopped at time of inspection. 2. Degrease / clean the ventilation slats and run them through the dishwasher. Ensure that ventilation slats are maintained in sanitary condition to avoid accumulation of grease in your facility. 3. Remove the mould from the undercounter beverage cooler using a 1:10 dilution of bleach. Ensure that you wear personal protective equipment (e.g. rubber gloves). Date to be corrected by: (July 23, 2018 for #2, 3) Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Overhead wall shelving in kitchen is comprised of unfinished food and lacks a washable liner. Corrective Action(s): Install a washable liner on top of the shelving so that it can be easily cleaned. Date to be corrected by: July 23, 2018 Violation Score: 3

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

Comments

Follow-up inspection to referral conducted on May 29, 2018 (RPT#: NTSD-AZ8TD8) relating to smoke damage in building. Facility is generally in satisfactory sanitary condition. The following observations were made: 1. General Comments - Facility no longer has any significant smoke damage observed. Wall from behind cook line has been replaced and refinished - Ice machine in bar area not in operation - Dining area is in sanitary condition 2. Temperatures (Max: 4C for coolers, -18C for freezers) - Undercounter and stand-up beverage cooler in front-of-house at 4C - Walk-in cooler at 3C - Stand-up stainless steel cooler at 3C - Walk-in freezer at -19C - Cooler units equipped with thermometers 3. Hygiene and Sanitizing - Handwash stations (2 in bar area, 1 in kitchen area, 3 in each washroom) adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Washroom facilities (2 for patrons, 1 for staff) maintained in sanitary condition - High-temperature dishwasher sanitizes at a final rinse cycle of 72C (Note: Dishwasher had to be run twice before achieving past a minimum required temperature of 71C). Note the wash cycle gauge and ensure it reaches a wash temperature of ~ 160F before using it to sanitize dishes - Unscented household bleach (5.25%) available on-site. Owner able to demonstrate how to create a 200 ppm sanitizer pail for use when kitchen is in operation. 4. Storage - No food items currently present on premise - All dishware, utensils, and cookware are stored in sanitary condition, elevated at least 6" off floor. Dishware is either enclosed inside pull-out drawers underneath prep table, or directly underneath prep table. Majority of dishware are in sanitary condition, although a small number had ash deposits (see violation code 302 above) - Dry storage bins are in sanitary condition and covered with tight-fitting lids. They were empty at time of inspection. Ensure that scoop handles do not contact the dry storage goods to protect them from contamination - Take-out containers are in original packaging on overhead shelving in front-of-house 5. Pest Control - Magnetic screen door is secure - No signs of recent pest activity at time of inspection - Professional pest control company conducts routine audits. Obtain a report from the pest control company in their next inspection 6. Administrative / FoodSafe Training - Operator has FoodSafe 1 (Expiry: July 29, 2018). The operator MUST renew FoodSafe 1 on or before July 29, 2018. Go to www.foodsafe.ca for further details. Two options are available: an online FoodSafe 1 Refresher Course or a classroom course (8 hours) in a language of your choice. Cantonese is available from certain instructors. - Permit posted and up-to-date You may order food items for the restaurant and open your restaurant for operation, provided that requirements from all other agencies (e.g. City of Surrey) have been satisfied. Please contact the district or covering Environmental Health Officer of Fraser Health if you have any further questions.