INSPECTION REPORT Health Protection ECAO-B8Q26C

PREMISES NAME Golden On On Cafe Restaurant		Tel: (604) 437-4000 Fax:
PREMISES ADDRESS 5640 Kingsway Burnaby, BC V5H 2G5		INSPECTION DATE January 23, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lee Chun Sum		NEXT INSPECTION DATE January 31, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A number of perishables out at room temperature in large containers: mushrooms, sprouts and baby corn. Operator indicates they are taken out during the lunch and dinner rush hours then placed back in the fridge afterwards. Corrective Action(s): Discarded the food. Only bring out SMALL portions of perishables out at room temperature that will be used within 2 hours. Any leftovers after this period must be discarded. You are to submit your Food Safety Plan for perishables out at room temperature during the lunch and dinner rush hours. Once completed you are to place signs up in the kitchen indicating this in Chinese. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held beef brisket at 40 deg C internal temperature. As well there was an extra tray sitting outside of the hot holder also at 40 deg C. Operator indicates that after cooking the previous day then cooled the brisket is then placed in the hot holder to keep "warm" Corrective Action(s): Discarded both trays of beef brisket. You are to discontinue making the beef brisket. Submit the Food Safety Plan for review of the Beef Brisket indicating the advanced food preparation steps: Cook --> Cool --> Reheat --> Hot Hold Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Reused wet wiping towels left on counters -no sanitizer buckets available. Only the sanitizer spray bottles available. Corrective Action(s): After rinsing leave the wiping towels in the sanitizer buckets to prevent microbial growth Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Open food cans stored in the fridge: corn, hoisin sauce -A container of pooled egg (from raw shelled eggs) stored in the frige. This is a repeat infraction from June 8, 2017. Corrective Action(s): -Empty out leftover food cans once they are opened into washable containers -Discard pooled egg -do not store pooled egg in the fridge. Once cracked open they must be cooked -refer to the BCCDC Guidelines provided to you back on June 8, 2017 for details. Correction Order issued Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 certificate has expired. Corrective Action(s): Re-validate your certification. Operator will have the cooking staff certified as well. Course are offerred in Mandarin/Cantanese in various institutions locally -inquire with me if you cannot locate a course. Violation Score: 1

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -Hot held hot sour soup 68 deg C -steamed rice 64 deg C Chemical Controls: -Low temperature dishwasher final sanitizer rinse >50ppm residual -Spray sanitizer for kitchen >100ppm chlorine residual -Bucket sanitizer for bar area >100ppm chlorine residual General Sanitation: pass NOTE: the accumulation of empty pops and alcohol beverages downstairs is over a period of a month as per operator -reduce the removal of these items to at least WEEKLY -the accumulation of such materials provides a food source for pests -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Rentokil comes in on a bi-weekly basis -operator to provide a copy of the last work report from mid-January Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access