Golden Ocean Seafood Restaurant

2046 W 41st Ave, Vancouver BC V6M 1Y8 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Golden Ocean Seafood Restaurant has been inspected 61 times by Vancouver Coastal Health since May 20, 2015. The most recent inspection, on September 22, 2026, found no infractions.

8 of 61 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 51 times across 35 separate inspections, most recently on September 15, 2026. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 34 times across 26 separate inspections, most recently on September 15, 2026. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 33 times across 31 separate inspections, most recently on March 12, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 22 times across 22 separate inspections, most recently on September 15, 2026. For example: The premises is free of pests.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 9 times across 9 separate inspections, most recently on February 13, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

About this data

These results come from Vancouver Coastal Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

61 inspections

Routine Follow-upSep 22, 2026
0 infractions
RoutineSep 15, 2026
4 infractions
- Food is cooked/processed in a manner that makes it safe to eat
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
Routine Follow-upMar 25, 2026
0 infractions
Routine Follow-upMar 12, 2026
0 infractions
RoutineMar 10, 2026
3 infractions
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
Routine Follow-upJul 2, 2025
0 infractions
RoutineJun 24, 2025
5 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution concentration is too high.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upMar 12, 2025
2 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
RoutineFeb 13, 2025
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is in contact with un-sanitized surfaces or utensils.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upDec 10, 2024
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
RoutineDec 3, 2024
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
  - Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  - Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
Routine Follow-upAug 2, 2024
2 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
RoutineJul 19, 2024
7 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
  - Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Routine Follow-upDec 13, 2023
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
RoutineNov 27, 2023
11 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not properly covered and protected from contamination.
  - Food is in contact with un-sanitized surfaces or utensils.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - An accurate thermometer is not provided for temperature monitoring.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Chemicals, cleansers and similar agents are not stored separately from food.
Routine Follow-upNov 1, 2023
0 infractions
Routine Follow-upOct 20, 2023
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upOct 5, 2023
5 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
- The premises is free of pests.
Routine Follow-upJul 20, 2023
3 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
RoutineJul 6, 2023
5 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
Routine Follow-upMar 24, 2023
1 infraction
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
RoutineMar 15, 2023
7 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
Routine Follow-upDec 9, 2022
2 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
RoutineNov 24, 2022
8 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Routine Follow-upJul 22, 2022
0 infractions
RoutineJul 5, 2022
8 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upJul 21, 2021
3 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
RoutineJul 14, 2021
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Request Follow-upFeb 6, 2021
1 infraction
- 2m separation maintained between patrons of different parties, except when partition in place
Routine Follow-upFeb 6, 2021
1 infraction
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
RequestFeb 5, 2021
1 infraction
- 2m separation maintained between patrons of different parties, except when partition in place
RoutineFeb 3, 2021
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Procedures in the sanitation plan are not being followed.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineMar 10, 2020
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
Routine Follow-upDec 20, 2019
1 infraction
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
RoutineDec 13, 2019
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
  - Inadequate lighting and/or ventilation on the premises.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upJul 31, 2019
2 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
Routine Follow-upJul 26, 2019
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
RoutineJul 23, 2019
6 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not stored in suitable containers.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
  - An accurate thermometer is not provided for temperature monitoring.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical glass washer does not provide sufficient washing and/or sanitizing action to remove contamination.
- Employee hygiene is maintained.
  - Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
- The premises is free of pests.
  - Premises has signs of insect activity.
  - Conditions on premises may lead to harbouring/breeding of pests.
Routine Follow-upMar 29, 2019
0 infractions
RoutineMar 15, 2019
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
Routine Follow-upJan 3, 2019
0 infractions
RoutineDec 18, 2018
1 infraction
- Operation of premises is in accordance with approved floor plans and specifications.
RoutineDec 12, 2018
3 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
Routine Follow-upJun 29, 2018
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not stored off of floor.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
RoutineJun 11, 2018
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
Routine Follow-upMar 7, 2018
1 infraction
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
RoutineFeb 20, 2018
7 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not stored in suitable containers.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upOct 6, 2017
4 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
- The premises is free of pests.
  - Premises has signs of insect activity.
RoutineOct 4, 2017
6 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Procedures in the food safety plan are not being followed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
- The premises is free of pests.
  - Premises has signs of insect activity.
  - Conditions on premises may lead to harbouring/breeding of pests.
Routine Follow-upJan 6, 2017
2 infractions
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
Routine Follow-upDec 2, 2016
1 infraction
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
RoutineNov 30, 2016
6 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
Routine Follow-upOct 21, 2016
1 infraction
- The premises is free of pests.
Routine Follow-upSep 2, 2016
2 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
Routine Follow-upAug 22, 2016
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- The premises is free of pests.
RoutineAug 19, 2016
5 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
RoutineMar 18, 2016
5 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- The premises is free of pests.
Routine Follow-upNov 16, 2015
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
RoutineOct 14, 2015
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
Routine Follow-upJul 14, 2015
4 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineMay 20, 2015
5 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.

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Golden Ocean Seafood Restaurant

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

PestsHigher risk

Handwashing and staff hygieneHigher risk

About this data

61 inspections

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