INSPECTION REPORT Health Protection NTSD-CDWLCS

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE April 27, 2022	TIME SPENT 2.15 hours
OPERATOR (Person in Charge) Ruolei (Jean) Huang		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 = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Various containers of food in the walk-in cooler covered by cloths. - Personal belongings stored on prep. counters. - Food stored in open tin containers (in the walk-in cooler, refrigerator, on prep.counter). - Raw cauliflower in card-board boxes with hols stored above cooked noodles in the walk-in cooler. Corrective Action(s): - All food must be covered properly (eg., lids or plastic wrap). - Keep personal belongings away from prep. area. - If tin containers are used in a way that it was not designed for, chemicals/metals could transfer into the food. Immediately. Transfer all food in food-grade containers with lids. - Cooked food must be stored away from raw food. Please organized storage in the walk-in cooler. Education provided. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Surface sanitizer is not labeled at the time of inspection. Corrective Action(s): All chemicals/cleaning agents must be stored in original containers or properly labeled. Immediate. Label it. Violation Score: 3

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

Comments

General sanitation - satisfactory. Walk-in cooler at 4.0 C. Domestic fridge/freezer - satisfactory;cooler at 4.0 C. Domestic fridge/freezer - satisfactory;cooler at 2.0 C. Cooler (glass-doors/near entrance) at -1.2 C. Hot-holding unit with rice at 73.4 C. Hot holding (sauces): 61.8 C. Hand-wash stations equipped with hot/cold running water, liquid soap and paper towel. Surface sanitizer (chlorine solution) at 200 ppm. Storage - off the floor. Fan-hood -clean. Staff washroom - satisfactory. Note: Take out mostly. Dining in rare. Recommendations: 1. A back screen door has to be repaired to prevent pests enter (eg., mice and flies). Observed gaps on the bottom and upper levels of the back screen door. Note: A door sweep can help (a bottom). 2. Do not cover floor, shelves, refrigerator by card-board. Food debris and oil on the card-board are source of food for pests. Be inform that the card-board can be shelter for pests too( eg., cockroach). 3. Keep ice packs in containers on the prep. table below food (front of the prep. line); as well as small amount of food must be in containers (1/2 of container) for 1h-1h:30 min only (all food must be used or leftovers discarded/depend what it is/. 4. A high temperature dishwasher should be replaced. The high temperature dishwasher is old. Required 2 hours to reach 72 C. Note: Please turn it on right away as you open the business. 5. Prep.sink must be available. Please decided, which sink is dedicated for preparation; and this sink must be kept in sanitary manner.