Golden Chopsticks 11 Restaurant
7325 2 St Grand Forks BC V0H 1H4 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed meat thawing in the sink submerged underwater (approximately 10°C). Improperly thawing meat in a sink without cold running water can allow it to stay too long in the bacterial “danger zone,” increasing the risk of foodborne illness.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed food stored in metal cans. Storing food in an opened metal can can cause metallic leaching and off‑flavors, a risk that is more pronounced with acidic foods, which can corrode the can’s lining more quickly. Foods should be transferred to different container. F2.5C: Storing wiping cloths outside of sanitizer solution allows bacteria to grow on them, increasing the risk of spreading contamination to food‑contact surfaces. F2.5K: Observed bowls being used to scoop dry ingredients. This is a cross‑contamination risk. Scoops must have a handle, the bowl’s exterior and hands touching it can transfer bacteria or other contaminants into the food
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Submersion and running cold water method of thawing was being used at the time of inspection outside of original packaging.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher had only 10 ppm chlorine in final rinse. Increase to at least 50 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Area around can opener needs cleaning. Knife rack (magnetic bar) needs cleaning. Don't put dirty knives on knife rack. Chopping blocks and wooden prep table appear to need better cleaning. (Cook, Mike, says they use separate cutting blocks for raw and cooked meats).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fried items were placed in buckets near the cooking line for convenience. Please refrain from holding potentially hazardous foods in the danger zone (4- 60C) for prolonged periods of time as doing so may cause pathogenic bacterial growth. If TIME is being used as a factor for storage (i.e. under 2 hours), then DOCUMENTATION is necessary. If no documentation is available, then DO NOT use this practice for food safety.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Fried noodles and fried chicken were seen to be stored separately in cardboard boxes. Cardboard boxes ARE NOT food contact surfaces, are unhygienic, and cannot be cleaned + sanitized. Please use food grade, dishwasher safe containers to hold food instead. **Continue to use cardboard as food containers will result in food disposal upon next inspection.**
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was unavailable during inspection. Operator was instructed on mixing a bucket of sanitizer to 100 ppm at the START of shift and keep all rags in this solution at all times to prevent fouling.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hand sink is caked in food debris and is generally unclean. This area must be immediately cleaned and sanitized DAILY to prevent re-contamination of food handler hands.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Newly installed wooden shelving and cabinets in kitchen are not painted to prevent accumulation of filth and grease. Please finish these porous and absorbent surfaces so that they can be cleaned and sanitized.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): * Observed a few large containers of sauce being stored at room temperature on the floor. Operator moved sauces to the walk-in-cooler during inspection. Please know that sauces are considered to be potentially hazardous foods (PHFs) that must be kept under refrigeration at all times. PHFs that have been left out for 4 hours or longer must be discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): * Observed raw chicken being stored above vegetables in the walk-in-cooler. Operator corrected the issue during inspection. Please keep raw meat, poultry and seafood on the bottom shelves. Cooked and ready-to-eat foods should go on the upper shelves. Raw fruits and vegetables and foods that will be re-heated belong in the centre. If there’s a lot of refrigeration space, store each food group in a separate area of the refrigerator. * Observed some food being uncovered during storage inside the walk-in-cooler. Operator must make sure food inside the walk-in-cooler is covered at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): * Chlorine test strips must be obtained to monitor sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): * Mechanical dishwasher was not dispensing any sanitizer and was temporarily fixed during the inspection (air bobbles were formed inside the sanitizer tube that prevented sanitizer from entering the unit). Operator is advised to call for repairs. * Observed wiping cloths in the kitchen sitting on the counter. Wiping cloths that are not stored in sanitizer solution between uses are a breeding ground for bacteria. Cloths used for wiping down counters in the kitchen must be left in a sanitizer solution (1/2 teaspoon of bleach per 1L of water mix) between uses or only used once with a sanitizer spray (same formula) before laundering. Use chlorine test strips to monitor sanitizer concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed raw fish being stored above fresh vegetables. Juices from the fish may drip onto fresh vegetables, resulting in cross contamination. Operator must ensure raw proteins are adequately separated from ready to eat foods.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Found fresh meat left marinating in a bowl on the floor.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?