Gold & Jade Restaurant
242 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - FoodSafe certification expired this year; please renew
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - observed foods cooling uncovered at room temp. - moved to walk-in cooler; please ensure all foods are cooled in a controlled and deliberate manner
- F1.7 Are foods protected from contamination?
- Observation(s): - uncovered foods observed in kitchen
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - high-temp dishwasher inconsistent in reaching 180F/82C on final rinse cycle
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - bathroom opening directly onto food handling area is an unsanitary design; please look into correcting this layout
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - bare wood shelving unit in walk-in cooler needs refinishing to a non-absorbent cleanable surface
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please repair high-temp dishwasher so that it can reliably wash and sanitize your dishes and utensils - grease hood is in need of cleaning
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - all containers with direct contact with food must be food-grade materials; this can be as simple as keeping foods in their original packaging (like bags of flour) and storing the bag directly into the bin, or using food-grade liners (bags) to line the bin and the foods will be in direct contact with the liner, or switching the container to a food-grade material (e.g., stainless steel, food-grade plastic (with NSF logo), or glass)
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - flooring in kitchen scheduled for replacement
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - need sanitizer (e.g., bleach water) for wiping cloths that are used in the kitchen
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please ensure raw foods are separated from ready-to-eat foods
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - facility needs racks and fans cleaned - throw away all old foods
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - all hand wash sinks need dispensed soap and paper towel
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan not on hand for review
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not on hand for review
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4.3 - Do corrective actions match the plan?
- Observation(s): improper cooling
- 4.3 - Do corrective actions match the plan?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 12.5 - Are foods protected from contamination?
- Observation(s): 1. Three buckets of raw beef were stored in the back garage area. 2. Cooked rice was stored uncovered in back garage area, was discarded by operator. Ensure no foods are stored in the back garage area, they must be kept in the walk-in cooler. Ensure they are covered to prevent contamination.
- 13.7 - Are hand washing stations easily accessible?
- Observation(s): Handwashing sink in the kitchen does not have liquid hand soap - corrected during inspection.
- 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- 12.5 - Are foods protected from contamination?