Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-CLVVKY
PREMISES NAME
Golden Panda Restaurant		Tel: (604) 572-3889
Fax: (604) 572-8818
PREMISES ADDRESS
203 - 6355 152nd St
Surrey, BC V3S 3K8		INSPECTION DATE
December 7, 2022		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jian Yao Xu		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 14
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily-available for use.
Corrective Action(s): Operator prepared fresh bleach soution. 100 ppm chlorine residual detected. Ensure sanitizing solution is always available for use during all hours of operation.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Cooking equipment requires deep cleaning.
- Floors underneath cooking equipment require deep-cleaning.
- Area around the cutting board/block, wall/backsplash requires cleaning and sanitizing.
- Cooler door handles and seals require cleaning and sanitizing.
Corrective Action(s): Clean and sanitize areas noted above. Ensure deep cleaning is done on a weekly basis. Also ensure to clean and sanitize all high-touch points frequently throughout each day.
Correct by: Immediately.
Violation Score: 9

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

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- High-temperature dishwasher reached 74C at the dish surface during rinse cycle. Good - minimum of 71C at the dish surface is required.
- Walk-in cooler and prep cooler measured at 4C or colder.
- Walk-in freezer temperature satisfactory.
- Hot-held rice measured at above 60C. Steam tables/hot-holding unit across cook line not in use - used for dry storage. OK.
- Dry storage area was noted to be clean and organized.
- Sanitation in dishwashing area was satisfactory.
- Organization for food stored in walk-in cooler has improved since previous visits - good. Reminder that all items must be stored properly covered (with tight-fitting lids or food wrap).
- Ice machine and ventilation canopy noted to be in sanitary conditions.
- Pest control in place.
- Back door was closed at time of inspection.

**As previously discussed, ensure your bleach sanitizing solution is always readily available for use during all hours of operation. Also ensure deep cleaning in all areas is done on a weekly basis.