INSPECTION REPORT Health Protection ALUI-B4SSVF

PREMISES NAME Golden Medal Restaurant		Tel: (604) 363-8816 Fax:
PREMISES ADDRESS 5619 176A St Surrey, BC V3S 4G8		INSPECTION DATE September 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ruolei (Jean) Huang		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Old cardboard and food debris observed on shelf underneath the stainless steel prep table outside of the walk in cooler 2) Some minor oil/grease debris on top of the stove and underneath on the floors Corrective Action(s): Remove the cardboard and clean the above mentioned areas throroughly. Correct by: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The mop sink is placed right beside the commercial dishwasher (on the dirty dishes side). This layout was pre-existing and approved previously. However, there is a serious concern that when staff empty the mop bucket into the sink, the dirty mop water could splash into the dishwasher area and contaminate dishes. Corrective Action(s): Operator will be putting up a plastic barrier/splash guard in between the mop sink and the dishwasher. Correct by: 1 week 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: 1.8 deg C Domestic Cooler: 2.9 deg C 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) Dry storage area is ok, foods are all stored off floor Hot held sauces (sweet and sour): 60.3 deg C Ensure to keep all foods in coolers covered No signs of pests at time of inspection Bleach water rag bucket at 100 ppm chlorine residual, Bleach sanitizer spray also at 100 ppm chlorine residual High temperature dishwasher achieved 75.7 deg C on rinse cycle at dish level Chef has FoodSafe, certificate expiry in March 2021 As discussed previously, any cut/prepped vegetables that are used for your stir fry dishes can only be kept at room temperature for a maximum of 2 hours. Staff currently use small trays to keep small amounts out for a meal service for quick prep. Discard whatever is not used at the end of each meal service.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B4SSVF
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