INSPECTION REPORT Health Protection ALUI-AQFT7T

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE August 21, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ruolei (Jean) Huang		NEXT INSPECTION DATE August 29, 2017
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

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed employee putting liquid soap on his hands and then putting his hands into a sink filled with water and dirty dishes in order to rinse them, before drying hands on his apron. Corrective Action(s): Whether this employee is one of your staff members or a volunteer, all people working in your kitchen must know the proper procedures to wash their hands as they are preparing food for your restaurant. Operator discussed (translated) proper handwashing procedures with the employee during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and organizing required in kitchen: -under and around the main cooking area where food/oil debris have accumulated -remove any old cardboard boxes -remove any items not being used for kitchen operation Corrective Action(s): Thoroughly clean the kitchen before follow up inspection Correct by: this week Violation Score: 3

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

Comments

Note: Routine inspection conducted before kitchen had opened. Dishwasher not turned on yet and according to operator can take a while to warm up as dishes are often not done until evening time (premises opens at 4pm on Monday/Tuesday, and dishes are not run until closer to 7pm). Follow up inspection to be conducted to verify that dishwasher is able to reach minimum of 71 deg C internal temperature on rinse cycle at dish level. Handsink has liquid soap, paper towels, hot/cold running water (ensure paper towels available at all handsinks for employees to use at all times) -All temperatures satisfactory: Walk in cooler: 3.2 deg C Upright cooler: 3 deg C All other coolers : <4 deg C All freezers at -18 deg C or less Hot held sauces (sweet and sour): 65 deg C Ensure to keep all foods in coolers covered Food is stored off the floor Bleach water in spray bottle and in rag bucket at 100 ppm chlorine residual Back door has screen, no signs of pests at time of inspection Fumehood is due for servicing next month

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AQFT7T
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: 0.08 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