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Golden PAM Restaurant

2062 Collison Avenue, Masset, V0T 1M0 · Restaurant

5 inspections

  1. Routine Inspection

    10 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Cooked fried rice stored on the counter top at time of inspection. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Operator moved the fried rice to the refrigerator at time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods and produce. Raw meat (chicken and beef) was stored above the ready to eat cabbage in the walk in cooler. (Public Health Significance): Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Fried rice, chow mein, deep fried pork, and cut up vegetables were left without lids and/ or were stored in collanders with holes in the walk in freezer and next to the cooktop. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: (CORRECTED DURING INSPECTION) Various frozen products were left on top of the freezers from their recently delivery. (Public Health Significance): Keeping frozen foods frozen protects both the food safety and food quality of the product.
      • Corrective Action: Put all frozen deliverers away as soon as they are delivered and do not leave them out at room temperature. Operator put away the frozen products at time of inspection.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: All freezers in the facility, especially the upright one in the front of the kitchen require a defrost and deep clean. (Public Health Significance): Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost, deep clean, and sanitize all freezers.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. Operator was using a sanitizer product (Lysol) that is not appropriate for food contact surfaces. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 1 tsp/capful/ 5 mL per 1L of water). Environmental Health Officer demonstrated how to prepare a proper sanitizing solution at time of inspection.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden shelves noted in the basement and in the walk in cooler. Cardboard noted on the floor in the basement. Aluminium foil noted on the shelves containing dishware. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Add a liner to all wooden shelves so they are smooth, durable, and easy to clean. Remove all cardboard and aluminium foil from the floor and shelves and do not replace with more.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Cleaning chemicals are stored with food items. Sugar stored right beside sanitizing agents at time of inspection. (Public Health Significance): Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Store all chemicals safely away from food items.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Excess tools, boxes, and pop are stored in the basement causing clutter within the facility. (Public Health Significance): Excess items stored on a food premise prevents adequate cleaning and sanitation of the premise. Unsanitary conditions can lead to a pest infestation (pests prefer the unsanitary conditions), and pest can cause serious illness.
      • Corrective Action: Remove any and all items that are not required for the operation of the restaurant from the facility.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing procedure for manual warewashing. (Public Health significance) - Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Ensure sanitzing step is used during manual warewashing.
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature (Prawns and chicken) (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. Low temp dishwasher in place, no sanitizer used at all (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Due to location, there is the inability to obtain sanitizing solution and other wearwashing solution for the low temp dishwasher. From now on Manual wearwashing will be in place.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, dust and an excess of junk (items not in use by restaurant) observed throughout the kitchen and dry storage area.
      • Corrective Action: Remove all items that are not used by the restaurant, wash and sanitize floor under equipment in the kitchen as well as dry storage shelves in the kitchen.