INSPECTION REPORT Health Protection ALUI-AWMRX5

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE March 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ruolei (Jean) Huang		NEXT INSPECTION DATE March 09, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 large tubs of sweet and sour pork (half cooked) placed in cooler #2 over night were at 9-10 deg C. Corrective Action(s): All 3 tubs of pork were discarded. Discussed with staff that cooler #2 is a domestic cooler and cannot adequately cool large amounts of food. The shelving is plastic which prevents adequate airflow from reaching all of the food items inside. Do not place too much food in this cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Tray of uncovered spring rolls was underneath a sticky fly trap hanging from ceiling that had 9-10 flies on it. Staff member was in process of preparing spring rolls. Corrective Action(s): Move sticky fly trap to a non food prep area, such as the back. Ensure back foor is kept closed to prevent the attraction and entry of pests. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil/grease/debris buildup in between one of the stoves (as shown to the chef). Undercounter storage area with sauces (across from the cooking line) is also dirty. Corrective Action(s): Clean these areas throoughly and regularly. Correct by; Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler #2 is at 9.3 deg C ambient air temperature. Corrective Action(s): Adjust or repair cooler such that the internal temperature is at <4 deg C (<40 deg F). Do not store any potentially hazardous food items in this cooler until it has been fixed. Correct by: Immediately Violation Score: 3

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

Comments

Note: Premises is closed on Tuesday/Thursdays. It is open for lunch/dinner on Wednesdays and Fridays, and dinner only on all other days. **There is no functional prep/line cooler in the kitchen, approval was granted previously for this setup. Chef currently has several trays of various potentially hazardous food items (cut lettuce, broccoli, carrots, wontons, BBQ pork, and more) sitting out on the counter across the stove. Discussed with owner and chef that whatever is not used within 2 hours MUST be discarded. The chef must only bring out enough food in these trays to use within a 2 hour period. This is not a long term solution, and owner has discussed either repairing or replacing the cooler** Handsink has liquid soap, paper towels, hot/cold running water (this is the sink located directly beside the cooking line) Walk in cooler: 2.3 deg C Cooler #1: 3.4 deg C All freezers at -18 deg C or less (there is a dry storage area with a couple chest freezers and a domestic upright cooler/freezer combo) Dry storage area is ok, foods are all stored off floor Hot held sauces (sweet and sour): 65 deg C Ensure to keep all foods in coolers covered Bleach water rag bucket at 100 ppm chlorine residual, keeps cleaning rags in the solution when they are not in use High temperature dishwasher achieved 71.9 deg C on rinse cycle at dish level Chef has FoodSafe, certificate expiry in 2021