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Golden Medal Restaurant

5619 176A St, Surrey · Restaurant

20 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two chlorine sanitizer spray bottle measured at greater than 200ppm.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottle in the kitchen and front of house area to measure between 100-200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwashing sink next to the cookline lack liquid soap.
      • Corrective Action(s): Ensure all handwashing sinks are equippped with hot and cold running water liquid soap, and paper towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive grease noted on exhaust hood filters.
      • Corrective Action(s): Clean exhaust hood filters. Submit pictures of exhaust hood filters once rectified. Corrected by: November 7, 2025.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Exhaust hood filters observed to have built-up of grease.
      • Corrective Action(s): Clean and sanitize aformenioned area. Ensure to have weekly cleaning schedule..
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Flats of raw eggs were stored on the highest two shelves in the walk-in cooler above cooked food and produce.
      • 2. Many containers of food in the walk-in cooler and a container of raw chicken in the chest freezer were stored uncovered and unprotected.
      • 3. Broken dispenser was noted in-use and stored within a bulk condiment container - with the broken handle buried in the foood item.
      • Corrective Action(s): 1. Treat raw eggs like raw meat and move to a lower shelf or away from produce/ cooked/ ready-to-eat food to avoid a potential cross contamination of Salmonella or other foodborne pathogens.
      • 2. Place a lid/ cling wrap over food that is not in active use to avoid physical contaminants from getting into the food.
      • 3. Discard the broken dispenser and replace with one that has a proper handle. Store in a manner where the handle does not come into contact with food.
      • Date to be corrected by: December 18, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and grease buildup noted on the floor below the cook line.
      • Corrective Action(s): Clean and sanitize and maintain in a sanitary condition.
      • Date to be corrected by: December 23, 2024
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed hot fried food (chicken/shrimp) being cooled in the walk-in cooler immediately.
      • Corrective Action(s): Cool hot foods from 60-20C within 2 hours and 20C-4C within 4 hours. Do not cool directly into the walk-in cooler. Cool fried food by portioning it into smaller portion and allow to drop to 20C within 2 hours prior to transfering into the cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food debris.
      • Corrective Action(s): Clean and sanitizer aformentioned equipment. Can opener blade must be cleaned after each use or every 4 hours of continuous use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink next to cookline observed to be obstructed with frying basket.
      • Corrective Action(s): Ensure all handwashing sinks are unobstructed and equipped with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhuast hood vent observed to have built-up of grease.
      • Corrective Action(s): Clean and sanitize aformentioned area. Increase cleaning frequency of exhaust hood vents weekly. Email inspector for validation. Corrected by: April 25, 2025.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler measured at 11C air ambient temperature. Operator informed they put 3 trays of deep fried chicken/shrimp in the cooler to cool an hour ago. Other foods measured between 4-5C internal temperature.
      • Corrective Action(s): Educated operator to cool hot foods by dividing in smaller portions and cool to 20C within 2 hours before putting it in the cooler. Service the walk-in cooler to measure at 4C or lower. Walk-in cooler after an hour dropped to 4C air ambient temperature.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris.
      • Corrective Action(s): Clean and sanitize the aformentioned item. Can opener blade must be lceaned and sanitized after each-use or after 2 hours of continious use which ever is lesser.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease observed on exhaust hood vents. Operator informed it is cleaned once a month and was recently done October 10, 2023.
      • Corrective Action(s): Clean and sanitize the aformentioned area. Increase cleaning frequency of exhasut hood vents to weekly to prevent grease build-up. Cleaning frequency of exhaust hood vents may increase depending on operation. Email Inspector of cleaned exhaust hood vents. Corrected by: October 30, 2023.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed tray of chopped vegetables such as onions, bell peppers, carrots are stored at room temperature for lunch rush. Opearator informed that it is put back into the cooler after 2 hours after lunch rush and re-used during dinner rush. At the time of inspection it 2 hours has a lapsed. At the time of inspection the restaurant was not busy while the vegetables trays outside was observed to be full.
      • Corrective Action(s): Transfer chopped vegetables in the cooler. Do not store any cold potentially hazardous foods out room temperature. Only prepare enough to be used within 2 hours after which should be discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris.
      • Corrective Action(s): Clean and sanitize the aformentioend items. Can opener blade must be cleaned and sanitized after each-use or after 2 hours of continuous use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing sink observed to be obstructed with strainer.
      • Corrective Action(s): Remove strainer from the handwashing sink. All handwashing sinks must be well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sink must be unobstructed at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease observed underneath the cookline and exhaust hood vents.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. Daily cleaning underneath hard to reach area must be conducted and weekly cleaning of exhaust hood vents must be conducted to prevent grease build-up. Corrected by: May 9, 2023.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Exposed wood shelving observed at the following areas:
      • -Next to the cookline and handwashing sink.
      • -Underneath High-temperature dishwasher.
      • -Dry storage framing.
      • Exposed wood blocks observed to be used to raise food in the walk-in cooler.
      • Corrective Action(s): Seal all exposed wood within the premises. All surfaces must be of non-porous, easily cleanable material. Corrected by: May 9, 2023.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Multiple food items found uncovered in the walk-in cooler and cooler near the prep.area/back.
      • - Tomato sauce stored in the open tin container in the walk-in cooler.
      • Corrective Action(s): - Ensure all food is covered by proper lids.
      • - Transfer food from tin containers in a food grade containers with lid.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Surface chlorine sanitizer containers are not labeled (front and back).
      • Corrective Action(s): All chemicals or cleaning agents must be labeled or stored in the original containers.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Various containers of food in the walk-in cooler covered by cloths.
      • - Personal belongings stored on prep. counters.
      • - Food stored in open tin containers (in the walk-in cooler, refrigerator, on prep.counter).
      • - Raw cauliflower in card-board boxes with hols stored above cooked noodles in the walk-in cooler.
      • Corrective Action(s): - All food must be covered properly (eg., lids or plastic wrap).
      • - Keep personal belongings away from prep. area.
      • - If tin containers are used in a way that it was not designed for, chemicals/metals could transfer into the food. Immediately. Transfer all food in food-grade containers with lids.
      • - Cooked food must be stored away from raw food. Please organized storage in the walk-in cooler. Education provided.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Surface sanitizer is not labeled at the time of inspection.
      • Corrective Action(s): All chemicals/cleaning agents must be stored in original containers or properly labeled. Immediate. Label it.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Many items in storage observed to be uncovered in walk-in cooler and chest freezers. Covering food will protect food from physical contamination
      • 2. Utensil used to scoop product (e.g. sugar, flour) stored in container; utensil does not have handles (e.g. mixing bowl)
      • 3. Greasy and food laden cardboard used to line floors and shelves holding sauces
      • 4. Food observed in upright fridge/freezer in opened can
      • Corrective Action(s): 1. Cover food with lids or store in food-grade bags
      • correct by: immediately
      • 2. Remove utensils stored in containers; utensils used to scoop food should have handles and be stored outside the container so it can be cleaned regularly
      • correct by: immediately
      • 3. Remove soiled cardboard. If cardboard is to be used, arrange/organize so cardboard is not cluttered throughout kitchen area
      • correct by: April 28, 2021
      • 4. Canned food must not be stored in the original can that has been opened; opened can can develop rust. Store in clean food-grade container
      • correct by: immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage area, under shelf and between shelf and chest freezer.
      • Corrective Action(s): Remove droppings with appropriate PPE (gloves, mask) and sanitize area with bleach sanitizer (100-200ppm). Monitor area for reoccurrance of droppings. If there is an active pest issue, contact professional pest control company.
      • Correct by: Immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps observed around dry storage door. This may be a potential entryway for pests.
      • Corrective Action(s): Seal door so that light cannot be observed coming in from the outside.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease build up in range hood baffles. Operator stated it is cleaned every 2 months.
      • 2. Clutter throughout kitchen prep area. Cardboard, stationary and tools observed.
      • 3. Build up of food debris and grease under cooking line
      • Corrective Action(s): 1. Baffles will need more frequent cleaning; recommend to try and clean every 4 weeks and monitor for build up. Clean as necessary.
      • Correct by: May 5
      • 2. Remove unnecessary items from restaurant. If items are to be used, ensure it is stored in a designated area and not become a potential harbourage area for pests.
      • Correct by: May 5
      • 3. Area needs to be cleaned immediately. Include area in regular cleaning.
      • Correct by: immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Utensils (e.g. mixing bowls) observed to be used as scoops for powdered food/ingredients (e.g. flour, sugar) and stored in the container of the product.
      • Corrective Action(s): Use scoops that have handles to avoid contaminating food in the container; handles may fall into the product if stored in the container, and hands may need to reach through the product to find handle-less scoop
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of minced garlic at 18 deg C, left by stove.
      • Corrective Action(s): Discard garlic. Potentially hazardous foods must eb stored at 4 deg C or less.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various containers/buckets of foods in walk in cooler were uncovered (sliced veggies, sweet and sour pork, etc).
      • Corrective Action(s): Ensure to cover all foods items.
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Dirty bucket stored by stove
      • 2) Floors underneath mats at 2 comp sink are dirty and full of debris/dirt.
      • Corrective Action(s): Remove bucket and clean above mentioned areas thoroughly.
      • Correct by: Today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newly installed wooden shelving above prep table is raw wood.
      • Corrective Action(s): Finish wood such that it is smooth, easy to clean, and impervious to moisture.
      • Correct by: This week
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various containers of uncovered food in walk in cooler (containers of deep fried pork, vegetables, etc).
      • Corrective Action(s): Ensure all containers of food have covers and are protected from contamination.
      • Correct by : Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fumehood has grease buildup and requires a cleaning.
      • Corrective Action(s): Clean fumehood panels and remove grease/oil buildup so that it does not drop down into the food below.
      • Correct by: This week
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various uncovered containers of food in the walk in cooler (bbq meats, deep fried pork, etc).
      • Corrective Action(s): Cover all foods in walk in cooler to protect from contamination.
      • Correct by: immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Sheet metal was placed in between dishwasher and mop sink but it needs to be secured and block the entire width of the mop sink (sheet metal may need to be cut).
      • Corrective Action(s): Secure the barrier in between the mop sink and the dishwasher and ensure the dishwasher area is fully separated. This is important to prevent potential splashes from mop sink into the dishwashing area.
      • Correct by: Today
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 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
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 large tubs of sweet and sour pork (half cooked) placed in cooler #2 over night were at 9-10 deg C.
      • Corrective Action(s): All 3 tubs of pork were discarded. Discussed with staff that cooler #2 is a domestic cooler and cannot adequately cool large amounts of food. The shelving is plastic which prevents adequate airflow from reaching all of the food items inside. Do not place too much food in this cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tray of uncovered spring rolls was underneath a sticky fly trap hanging from ceiling that had 9-10 flies on it. Staff member was in process of preparing spring rolls.
      • Corrective Action(s): Move sticky fly trap to a non food prep area, such as the back. Ensure back foor is kept closed to prevent the attraction and entry of pests.
      • Correct by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil/grease/debris buildup in between one of the stoves (as shown to the chef). Undercounter storage area with sauces (across from the cooking line) is also dirty.
      • Corrective Action(s): Clean these areas throoughly and regularly.
      • Correct by; Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler #2 is at 9.3 deg C ambient air temperature.
      • Corrective Action(s): Adjust or repair cooler such that the internal temperature is at <4 deg C (<40 deg F). Do not store any potentially hazardous food items in this cooler until it has been fixed.
      • Correct by: Immediately
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed employee putting liquid soap on his hands and then putting his hands into a sink filled with water and dirty dishes in order to rinse them, before drying hands on his apron.
      • Corrective Action(s): Whether this employee is one of your staff members or a volunteer, all people working in your kitchen must know the proper procedures to wash their hands as they are preparing food for your restaurant. Operator discussed (translated) proper handwashing procedures with the employee during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and organizing required in kitchen:
      • -under and around the main cooking area where food/oil debris have accumulated
      • -remove any old cardboard boxes
      • -remove any items not being used for kitchen operation
      • Corrective Action(s): Thoroughly clean the kitchen before follow up inspection
      • Correct by: this week
      • Violation Score: 3