INSPECTION REPORT Health Protection JCHY-CWVTCY

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE October 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ruolei (Jean) Huang		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the aformentioned item. Can opener blade must be lceaned and sanitized after each-use or after 2 hours of continious use which ever is lesser. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of grease observed on exhaust hood vents. Operator informed it is cleaned once a month and was recently done October 10, 2023. Corrective Action(s): Clean and sanitize the aformentioned area. Increase cleaning frequency of exhasut hood vents to weekly to prevent grease build-up. Cleaning frequency of exhaust hood vents may increase depending on operation. Email Inspector of cleaned exhaust hood vents. Corrected by: October 30, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine bucket and spray bottles at 200ppm. 1-compartment sink next to high-temperature dishwasher, 2-compartment sink available. High-temperature dishwasher measured at 84.1C final rinse temperature. Stand-up coolers and walk-in cooler measured at 4C or lower. Stand-up freezer and chest freezers measured at -18C or lower. Hot-holding unit measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. No signs of pests observed. Overall, facility is well organized and maintained.