INSPECTION REPORT Health Protection YTAN-DBMRDW

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 4, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jian Yao Xu		NEXT INSPECTION DATE 4 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 = 12

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): Bleach solution for sanitizing food-contact surfaces was too strong and bleached out the test strip. Corrective Action(s): Operator diluted the solution at time of inspection. .100 ppm chlorine residual detected. Ensure to mix only 1/2 tsp of bleach per litre of water for proper concentrations. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant amounts of food debris/grease accumulation noted behind/under the cook line equipment again. Corrective Action(s): As previously discussed, ensure deep cleaning is done on a weekly basis at a minimum, and ensure to pull out large equipment such that hard to reach areas can be properly cleaned. Correct by: 2 days Violation Score: 9

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

Comments

- Hand washing sinks were accessible and properly supplied with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizing solution for food-contact surfaces available in sanitizer pail at 200 ppm (chlorine residual). - High-temperature dishwasher reached 75C at the dish surface during final rinse. Good, minimum of 71C at the dish surface is required. - All coolers were maintaining temperatures at 4C or colder. - Walk-in freezer measured -20C. - No hot-holding at time of inspection. - Steam table not in use - used for dry storage. - Food storage practices satisfactory at time of inspection. *Reminder to keep your walk-in cooler and freezer organized. - Dry storage areas satisfactory. - Pest control in place. No signs of activity noted. - Back door was closed at time of inspection. Good. - Operators have valid FoodSafe level 1 certification (exp. 2029-09-03).