Driftwood Restaurant Port Alberni/The Golden Dragon

5023 Johnston Road, Port Alberni, BC, V9Y 5L6 · Food Premises

3 inspections

1. Routine15 juill. 2026

   14 infractions

   • Refroidissement et stockage réfrigéré critiques des aliments potentiellement dangereux
     • A large container of beef slices were stored at ambient conditions for less than two hours (20 minutes). The internal temperature of the beef was at 16C. Staff were only deep frying chicken balls at the time of inspection.
     • Staff relocated the container of beef to the walk-in cooler. Store potentially hazardous foods in the cooler when not in use.
   • Refroidissement et stockage réfrigéré critiques des aliments potentiellement dangereux
     • Multiple cuts of beef were thawing under cold running water with the top components exposed. Exposure to ambient conditions can lead to temperature abuse.
     • Staff removed the exposed beef cuts and relocated them to the cooler. Ensure that future thawing is fully submerged underneath the water.
   • Nettoyage insuffisant, assainissement des équipements et des ustensiles
     • Designated bucket for bleach sanitizer had no detectable chlorine concentration. Staff stated that they ran out of bleach yesterday.
     • Staff purchased a bottle of bleach as per directive by area EHO. They prepared two buckets for the front and back-end with the concentration measuring at 200ppm chlorine residuals. Ensure that there's an ample supply of bleach in the future. Take the following actions: 1. Submerge the rags in the sanitizer solution at all times. 2. Re-sanitize all food contact surfaces.
   • Aliments non protégés - Généralités
     • A cleaver was stored in between counter space. This is improper storage of food equipment as the in-between space is not cleaned regularly.
     • Operator relocated the knives to proper equipment storage.
   • Aliments non protégés - Généralités
     • Cardboard boxes were still used in the kitchen (i.e., floor mats). Cardboard can absorb food debris and impede sanitation of the facility.
     • Staff discarded the cardboard floor mat. If staff wishes to find an alternative, choose a material that's smooth, impervious, and non-absorbent.
   • Aliments non protégés - Généralités
     • Three instances of double stacking observed in the insert coolers. Bottom of the bowls can cause contamination to foods in the insert containers.
     • Operator relocated the bowls as to not have direct contact with foods below.
   • Aliments non protégés - Généralités
     • Takeout containers were stored as scoops in the dry ingredients. This can break causing chemical contamination to foods.
     • Staff removed the single-use disposable containers. Ensure that the other scoops have handles and is not touching the dry ingredient. This is to minimize contact with a high touch surface.
   • Aliments non protégés - Généralités
     • The ice machine had black build-up along its dispensing line. This presents cross contamination risk for the ready to eat ice.
     • Staff turned off the ice machine. Ensure that the interior is cleaned-rinsed-sanitized for the follow-up inspection. Take the following actions: 1. Remove the ice. 2. Deep clean the interior with detergent and sanitizer. 3. Keep the ice machine empty until follow-up inspection. Deadline: July 17, 2026. 4. Adjust the sanitation schedule to increase the clean-sanitize frequency. Submit the plans to area EHO.
   • Mauvaise hygiène et activités des manipulateurs d'aliments
     • Multiple staff drinks and belongings (i.e., phone and medicine) were stored in the primary counterspace in the prep area.
     • Staff relocated all drinks to an overhead shelving area. Take the following actions: 1. Clearly label the designated staff storage area. 2. Ensure that all belongings are stored in a designated staff area to prevent mix-up between foods intended for staff versus customers.
   • Mauvaise hygiène et activités des manipulateurs d'aliments
     • Staff admitted and observed not washing their hand in between changing gloves.
     • Staff washed their hands as per directive by area EHO. Ensure that hand washing is always conducted with glove use. Post up clear signage at each hand sink to remind staff to wash their hands. Deadline: July 17, 2026.
   • Mauvaises installations sanitaires
     • The hand sink in the food prep area was obstructed by crates and cooking oil.
     • Staff removed the crates to create ease of access for staff members. Ensure that the sink remains unobstructed at all times.
   • Mauvaises installations sanitaires
     • The following observations were noted: 1. All hand sinks had no paper towels stationed in an accessible area (kitchen, meat processing room, staff washroom, bar/front-end area). 2. They only have toilet paper available for hand drying. 3. The paper towel dispenser in the kitchen prep area ran out of battery.
     • Staff took the following actions: 1. Located a paper towel roll and placed in the staff washroom. 2. Removed the paper towel roll in the non-functional towel dispenser. Follow-up is required to ensure: 1. The remaining two hand sinks are equipped with a paper towel roll. Deadline: July 17, 2026.
   • Insuffisance de l'insecte et du contrôle du rongeur
     • Back-end door has light shining underneath. This may permit the entry of rodents.
     • Implement a plan to seal the gap underneath the door to prevent entry of pests. Repair the backdoor to a condition where there's zero gaps showing.
   • Mauvaise construction / entretien de l'établissement
     • The 1-compartment sink the meat processing room was leaking at the pipe - discharging a puddle onto the floors.
     • Staff turned off the 1-compartment sink faucet. Take the following actions: 1. Cease use of the 1-compartment sink. 2. Repair the sink back to a condition where it's not leaking when turned on. 3. Contact area EHO to follow-up when the repairs have been completed. Deadline: July 31, 2026. Comments Routine inspection conducted. Follow-up is still required to assess the hot holding units for the buffet. Action items: - Don't store canned foods open in their original containers. Transfer to a durable food-grade container, if not used up in the moment, to prevent chemical contamination/leaching. - Clean up the fallen flour debris in the dry ingredient storage. - Locate the test strips and keep them in an accessible location for regular testing of the sanitizer. Comments: - High temperature dishwasher registered 75.7C after final rinse. - Hand sinks were equipped with liquid soap and hot/cold running water. * No paper towels were located onsite initially. - 2-compartment sink equipped with hot/cold running water and sink plugs. - Temperature logs record 12 readings a day via digital monitoring. - All cooler units registered below 4C. All freezer units registered around -18C. - Hot holding units maintained temperatures above 60C. - Deep fried chicken balls registered an internal temperature of 77.2C. - Permit to operate posted in a visible location.
2. Suivi20 févr. 2026

   1 infraction

   • Opérations et entretien/autres
     • No permit to operate posted onsite.
     • Locate or acquire a permit to operate from the health protection office. * Ensure the valid decal is pasted. Comments Follow-up inspection conducted. Action items: - Hot holding units are above minimum holding temperature of 60°C. * Ensure foods are fully cooked to 74°C for 15 seconds prior to placing in the units. - Obtain a permit to operate and post it in a visible location. Comments: - Cleavers and knives were stored in designated areas - not in between counters. - No cardboard used onsite for flooring or takeout. - Meat sink was left unobstructed with no equipment in the basin. - Temperature logs were recorded and up to date. - Sanitizer was stored in the front and back. - High temperature dishwasher registered 73.6°C after final rinse (above minimum: 71°C).
3. Suivi29 janv. 2026

   7 infractions

   • Nettoyage insuffisant, assainissement des équipements et des ustensiles
     • High temperature dishwasher not operational at time of inspection. This must be on at all times and ready for use.
     • Ensure the high temperature dishwasher has been repaired back to a state where it can register 71C. This must be ready for testing at all times. * Acquire a dishwasher safe thermometer to verify it's functionality.
   • Nettoyage insuffisant, assainissement des équipements et des ustensiles
     • No pail sanitizer available at the front-end of the facility. This must be accessible at both the front and back of the restaurant.
     • Operator had 2x pail sanitizers in the kitchen and relocated one to the front.
   • Aliments non protégés - Généralités
     • Cardboard boxes were still used in the kitchen (i.e., floor mats). Cardboard can absorb food debris and impede sanitation of the facility.
     • Staff discarded the cardboard floor mat. If staff wishes to find an alternative, choose a material that's smooth, impervious, and non-absorbent.
   • Aliments non protégés - Généralités
     • Knives and cleavers were still stored in between counter space. This is improper storage of food equipment as the in-between space is not cleaned regularly.
     • Operator relocated the knives to proper equipment storage.
   • Mauvaises installations sanitaires
     • Meat room's hand sink was still obstructed with equipment. This makes handwashing inaccessible for staff.
     • Operator removed the equipment where the staff can now access the sink.
   • Plan de salubrité des aliments/Plan d'assainissement
     • Temperature logs still not maintained for cooler/freezer units. Staff stated owner has digital copy but no record was available.
     • Maintain temperature logs - recording twice daily. Records must be accessible at all times and upon request.
   • Opérations et entretien/autres
     • No permit to operate available or in visible location. Decal was seen on the business license (not correct placement).
     • Locate or acquire a new permit to operate by contacting office. Once obtained, post in a visible location and paste the decal on top. Comments Follow-up inspection conducted: Action items: - Submit restaurant name change to health department. Currently listed as Golden Dragon. - Don't store personal belongings (umbrella) in food prep area. - Don't store equipment in hand washing station (i.e., meat room hand sink). - Don't store knives in between counter space. - Remove cardboard from the food premises (i.e., floors). - Ensure that cold water for thawing purposes is replaced every 30 minutes. * Alternatively, could use cold running water. - Start temperature logs effective immediately. Records should be available upon request. - Acquire permit to operate and post the decal on it - not the business license. - Don't use electric fly swatter in food prep areas. This can fragment the pests into foods prepared. - High temperature dishwasher still not operational. * High temperature dishwasher must always be readily accessible for use. Turn on every shift. Comments: - 2x surface sanitizer pails in the kitchen prep area registered 200ppm chlorine residuals. - New wall soap dispenser has been ordered. Bottle soap dispenser used as replacement in meantime. - Meat slicer has been cleaned and sanitized. - No double stacking observed in the insert coolers. - Test strips have been acquired to verify concentration of surface sanitizer. - Gaps previously underneath backdoor has been sealed.