INSPECTION REPORT Health Protection ALUI-AYKQL6

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 May 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jian Yao Xu		NEXT INSPECTION DATE May 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 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 (CORRECTED DURING INSPECTION): Half cooked deep fried pork (for sweet and sour pork dish) were being stored inside a cardboard box that previously contained packages of raw meat. Corrective Action(s): Use only food grade containers. Operator moved half cooked food items to a plastic food grade container Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Currently, knife holding slots are situated behind the chopping block such that all of the knives are either touching the wall or the side of the block; both of these areas are not sanitary food contact surfaces. Corrective Action(s): Operator will be replacing the knife slots with a magnetic knife rack so that knives are not touching any dirty surfaces. Correct by: 1 week Violation Score: 3

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

Comments

Handsinks by cooking line and in bar area are equipped with liquid soap, paper towels, and hot/cold running water (ensure to use the proper paper towels and not napkins) Prep cooler across cooking line: 2.9 deg C (bottom), top inserts varied from 4-6 deg C (ensure to use all foods in inserts within 2 hours) Walk in cooler: 3 deg C Walk in freezer: -12 deg C Hot held rice: 69 deg C High temperature dishwasher: just turned on at time of inspection. Will be checked on follow up inspection as it takes an hour (or longer) to warm up Bleach water in rag bucket at 100 ppm chlorine residual Fumehood ok Ice scoop stored outside bin Screen for back door was in place at time of inspection (with back door open); no signs of pests Sanitation is satisfactory but can use some continued organization (remove any items not needed for the kitchen, especially old tools, etc) Note: Operator's FoodSafe certificate will expire on July 29, 2018. In order to renew, he has two options: 1) Go to FoodSafe.ca and take the Level 1 Online Refresher and successfully pass the test (80% or more) or 2) Re-Take the full FoodSafe level 1 course either in class or online.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AYKQL6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment