Golden Chopsticks Restaurant
103-2459 Main St West Kelowna BC V4T 1K5 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Store mop and bucket in an area away from food preparation. 2. Clean and sanitize areas behind, under, and on equipment. Observed build up of debris and organic matter around the heater and spilled flour and other dry ingredient on the dry storage shelves. 3. Launder the curtains that separate the front and back of house.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's certificate has expired and must retake a food safety training course.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Container of freshly cooked food was placed on the floor to cool. Directed operator to move the container to a higher surface to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen shrimp was being thawed under the sink. Operator was directed to move the shrimp to the walk in cooler to be thawed.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered items: -buckets of vegetables in the walk in cooler -sauces -raw chicken and/or meats in the cooler When not in use, ensure all foods, sauces, and liquids used to prepare food are covered to protect them from being contaminated. The buckets of vegetables were also placed on the walk in cooler floor. Ensure all food and food items, are stored at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping clothes were not stored in a sanitary manner. When they are not being used, please store wiping clothes in a bucket with sanitizing solution such as bleach water with a concentration of at 100-200ppm. Confirm the concentration with test strips.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of fresh rodent droppings and gap at bottom of back door.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Structural area around 3 compartment sink and dishwasher is deteriorated and needs repair or replacement.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Food should not be stored under paper towel dispenser, hand washing sink not easily accessible.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - Mechanical dishwasher final rinse at 0 ppm with chlorine container empty, chlorine residual must be at least 50 ppm. Operator agreed to call for service and will add ounce of bleach per load.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw chicken stored over produce and moved at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- 1 Observation, Moderate 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.
- 13.4 - Are hand washing stations easily accessible?