INSPECTION REPORT Health Protection ALUI-B93SAT

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE February 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ruolei (Jean) Huang		NEXT INSPECTION DATE February 06, 2019
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Various uncovered containers of food in the walk in cooler (bbq meats, deep fried pork, etc). Corrective Action(s): Cover all foods in walk in cooler to protect from contamination. Correct by: immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Sheet metal was placed in between dishwasher and mop sink but it needs to be secured and block the entire width of the mop sink (sheet metal may need to be cut). Corrective Action(s): Secure the barrier in between the mop sink and the dishwasher and ensure the dishwasher area is fully separated. This is important to prevent potential splashes from mop sink into the dishwashing area. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted Handsink has liquid soap, paper towels, hot/cold running water (located near entrance doors to kitchen from dining room) Walk in cooler: 3.1 deg C Domestic Cooler: 1.9 deg C All other coolers at 4 deg C or elss All freezers at -18 deg C or less (note: there is a dry storage area with chest freezers and a domestic upright cooler/freezer combo) Hot held units (rice, sweet and sour sauce, etc): at 60 deg C or greater No signs of pests at time of inspection, back door closed during inspection Bleach water rag bucket at 100 ppm chlorine residual --> Ensure to keep at least 1 rag bucket in kitchen and 1 in bar area High temperature dishwasher achieved 75.8 deg C on rinse cycle at dish level Chef has FoodSafe, certificate expiry in March 2021 Cut/chopped vegetables that are used for stir fry dishes are brought out in small portions and only enough to use within 2 hours. Discard whatever is not used at the end of each meal service.