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Golden Panda Restaurant

203 - 6355 152nd St, Surrey · Restaurant

36 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensil rice paddle stored in water container had accumulation of residue adhered to it. Paddles were removed to be cleaned thoroughly.
      • Corrective Action(s): Ensure in-use utensils are maintained in sanitary condition and are cleaned on a routine basis if used throughout the day. In-use utensils stored in water must be switched out every two hours.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried chicken pieces and sliced pork/chicken slivers was being stored at ambient temperature upon initial inspection. Temperatures measured between 13 degrees C to 16 degrees C for items. Items were transferred back into a working cooler unit during inspection.
      • Corrective Action(s): Ensure cold potentially hazardous food items are stored at 4 degrees C or below to prevent the rapid growth of pathogens. Any cold potentially hazardous foods that have been stored above 4 degrees C for more than 2 hours should be discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front of house hand washing station soap dispenser was obstructed with a temporary makeshift piping set-up.
      • Corrective Action(s): Ensure all hand wash stations are free from obstruction to allow for proper hand washing to occur.
      • Date to be corrected by: August 29, 2025
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Various food items stored in the walk-in cooler were left uncovered.
      • 2. Small mixing bowl's bottom surface was placed on top of cooked fried chicken pieces.
      • Corrective Action(s): 1. Ensure all food items are properly covered at all times to protect food from contamination.
      • 2. Do not place the bottom of any item on top of food items that would directly contaminate the food.
      • Date to be corrected by: Immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings noted underneath wooden cutting block and in a middle storage room compartment.
      • Corrective Action(s): Remove all pest droppings inside and clean and sanitize the area's mentioned.
      • Date to be corrected by: August 29, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulated in areas in the back kitchen.
      • Corrective Action(s): Ensure kitchen undergoes a weekly deep cleaning on all general surfaces.
      • Date to be corrected by: August 29, 2025
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Owner/operater's are the only two people who hold FOODSAFE level 1 or its equivalent. No staff on site held a valid FOODSAFE level 1 or equivalent certificate upon initial inspection. Owner/operators came back to premise during the inspection.
      • Corrective Action(s): Ensure at minimum one person holds a valid FOODSAFE level 1 or equivalent at all times during premise operations.
      • Date to be corrected by: Immediately
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knives and magnetic knife strip by the butcher's block were noted to be dirty (with food debris).
      • 2) Some knives were stored in the space/gap between the butcher's block and the wall.
      • 3) No food contact surface sanitizer was readily available for use at time of inspection.
      • 4) Inside of ice machine (condenser panel) had visible biofilm growth.
      • Corrective Action(s): 1) Clean and sanitize all knives in this area, as well as the magnetic knife strip. Only store clean knives on the magnetic strip. Knives and magnetic knife strip were cleaned and sanitized at time of inspection.
      • 2) Do not store knives (and other utensils) in the gaps/spaces in between equipment, as these spaces are not regularly cleaned and sanitized and can contaminate the knives/utensils. Knives were removed from the gap between the butcher's block and wall.
      • 3) Staff prepared fresh bleach solution at time of inspection. 200 ppm chlorine residual detected after diluting the solution. Ensure to only mix 1/2 tsp of bleach per litre of water.
      • 4) Empty ice bin, disassemble ice machine components, and thoroughly clean and sanitize all parts. This must be done on a regular basis. Ice bin emptied. Cleaning and sanitizing to be done tonight.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) A bowl/colander of wonton wrappers in the walk-in cooler was stored directly on top of a bin of uncovered broccoli and cauliflower.
      • 2) Many food items in the walk-in cooler were not properly covered.
      • Corrective Action(s): 1) Do not stack bowls/containers on top of uncovered food, as the bottoms of the bowls/containers may potentially contaminate the uncovered food. Staff relocated the bowl/colander to another area inside the walk-in cooler at time of inspection.
      • 2) Ensure all food items are stored properly covered to protect from contamination.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spatter noted by the butcher's block on the wall and surrounding areas.
      • Corrective Action(s): Clean and sanitize the areas noted above.
      • Correct by: Today.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution for sanitizing food-contact surfaces was too strong and bleached out the test strip.
      • Corrective Action(s): Operator diluted the solution at time of inspection. .100 ppm chlorine residual detected.
      • Ensure to mix only 1/2 tsp of bleach per litre of water for proper concentrations.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant amounts of food debris/grease accumulation noted behind/under the cook line equipment again.
      • Corrective Action(s): As previously discussed, ensure deep cleaning is done on a weekly basis at a minimum, and ensure to pull out large equipment such that hard to reach areas can be properly cleaned.
      • Correct by: 2 days
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw squid stored above chopped vegetables in the walk-in cooler.
      • 2) A small bowl of broccoli was stacked directly on top of uncovered deep-fried pork in the walk-in cooler.
      • Corrective Action(s): 1) Store all ready-to-eat items and vegetables above and/or away from raw seafood, poultry, and meat.
      • 2) Do not stack plates/bowls/containers of food directly on top of one another. All food items must be stored properly covered.
      • - Staff corrected both items above at time of inspection.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and sanitizing required on the wall/back splash behind chopping block.
      • Corrective Action(s): Ensure this area is cleaned and sanitized on a daily basis.
      • Correct by: Today.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was readily available for use.
      • Corrective Action(s): Staff prepared bleach sanitizing solution at time of inspection. 200 ppm chlorine residual detected.
      • Ensure this solution is always available for use during all hours of operation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Some food items in the walk-in cooler and prep cooler were uncovered again.
      • 2) Opened tins of corn, coconut milk, and sauce were stored in the reach-in cooler.
      • Corrective Action(s): 1) As previously discussed, ensure all food items are stored properly covered.
      • 2) Once tin cans have been opened, the contents must be transferred to a food-safe container/dish for storage.
      • Correct by: Immediately.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large quantities of meat were thawing out at room temperature, meat was still frozen.
      • Corrective Action(s): Thawing meat was placed under cold running water time of inspection. Some portions were returned to a cooler.
      • Do not thaw frozen food out at room temperature.
      • Thawing must only be done in the refrigerator overnight or under cold running water.
      • Violation Score: 5
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was open and the screen door was not in use.
      • Corrective Action(s): Staff closed the screen door at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/dirt accumulation noted in hard-to-reach areas (under and behind large equipment, walls/backsplashes by the chopping block and other food preparation areas, in corners, etc.).
      • Corrective Action(s): Deep cleaning required. Ensure deep cleaning is done at least once a week, and ensure to get into hard-to-reach areas.
      • Correct by: 1 week.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some containers/bins of food stored in walk-in cooler and walk-in freezer were uncovered.
      • Uncovered containers of vegetables were stored under containers of raw meat.
      • Corrective Action(s): Re-organize the walk-in cooler such that all vegetables and other ready-to-eat items are stored ABOVE raw meats/poultry.
      • As previously discussed, ensure all food items stored in coolers (and freezers) are properly covered with secure lids or food wrap.
      • Correct by: 1 week.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant amounts of food debris/grease build up noted under/behind and between cook line equipment and in hard-to-reach areas in general.
      • Corrective Action(s): Deep-cleaning required. Ensure deep-cleaning is completed on a weekly basis.
      • Correct by: 1 week.
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area in between deep fryer and grill still requires cleaning - significant amount of food debris accummulation noted.
      • Corrective Action(s): Clean and sanitize this area, and do so on a regular basis. Hire professional cleaners if needed.
      • Correct by: 1 week.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-cooked meat held in prep cooler measured 9C. Prep cooler's ambient temperature also measured 9C.
      • Corrective Action(s): All cold food must be held at 4C or colder. Meat relocated to walk-in cooler.
      • Do not store any potentially hazardous food items in this prep cooler until it is capable of maintaining temperatures at 4C or colder.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were present inside facility.
      • Corrective Action(s): Keep doors closed. Have your pest control company service for flies as needed.
      • Correct by: Immediately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was open and screen door was not in use.
      • Corrective Action(s): As previously discussed, the back screen door must be in use if you wish to keep the back door open.
      • Corrected at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant amount of food debris and grease noted under/behind cooking equipment and in hard-to-reach areas.
      • Corrective Action(s): Deep cleaning required. Pull out all equipment and thoroughly clean and sanitize all hard-to-reach areas. As previously discussed, deep cleaning must be done at least once a week.
      • Correct by: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler in front of cook line measured 9C.
      • Corrective Action(s): Repair this cooler such that it is capable of maintaining temperatures at 4C or colder. Do not store any potentially hazardous food item in this cooler until it has been repaired.
      • Correct by: 1 week
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Hand washing sink faucet/taps and hot/cold water handles were dirty.
      • Corrective Action(s): Clean and sanitize all hand washing stations, and do so frequently throughout each day.
      • Correct by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The majority of food items stored in the walk-in cooler were uncovered. Containers of vegetables were stored directly next to or under containers of raw meat, all uncovered.
      • Corrective Action(s): As previously discussed, all stored food items must be properly covered. Store all raw meat/poultry/eggs below and/or away from vegetables and other ready-to-eat food items.
      • Correct by: Immediately.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Back door's mesh screen is broken off the frame.
      • 2) Significant accumulation of food debris/dirt/grease noted underneath equipment, in corners, and all hard-to-reach areas.
      • Corrective Action(s): 1) Repair or replace the screen door. Leave the back door closed at all times in the meantime.
      • 2) Food debris and grease build-up provides a food source for pests. Deep cleaning required. Also refer to violation code 306.
      • Correct by: 2 days
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant accumulation of food debris, grease, dirt accumulation noted in corners, under/around equipment, under the dishwashing area, under the cook line, on sides of equipment, and in all hard-to-reach areas in general.
      • Corrective Action(s): Thoroughly clean and sanitize the entire facility, ensuring to pull out equipment in order to reach hard-to-reach areas. Deep cleaning must be completed at least once a week.
      • Correct by: 2 days
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily-available for use.
      • Corrective Action(s): Operator prepared fresh bleach soution. 100 ppm chlorine residual detected. Ensure sanitizing solution is always available for use during all hours of operation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cooking equipment requires deep cleaning.
      • - Floors underneath cooking equipment require deep-cleaning.
      • - Area around the cutting board/block, wall/backsplash requires cleaning and sanitizing.
      • - Cooler door handles and seals require cleaning and sanitizing.
      • Corrective Action(s): Clean and sanitize areas noted above. Ensure deep cleaning is done on a weekly basis. Also ensure to clean and sanitize all high-touch points frequently throughout each day.
      • Correct by: Immediately.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at time of inspection.
      • Corrective Action(s): Operator prepared fresh solution of bleach sanitizer. 100 ppm chlorine residual detected.
      • Ensure sanitizer solution is readily available for use during all hours of operation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of raw meat and fish in walk-in cooler were stored above vegetables, and many food items in the walk-in cooler were not properly covered.
      • Corrective Action(s): As noted on previous inspections, ensure all food items are stored properly covered, and always store raw meat/poultry/fish and seafood BELOW or away from ready-to-eat items and vegetables.
      • Correct by: Immediately.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door and screen door were open at time of inspection.
      • Corrective Action(s): If leaving the back door open, ensure the screen door is in use and in good condition.
      • Corrected at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Deep cleaning under/around cook line equipment needed.
      • - Deep cleaning under/around chopping board needed.
      • Corrective Action(s): Ensure deep cleaning in all areas is completed at least once a week.
      • Correct by: Friday, August 19th
      • Violation Score: 9
  19. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food items in walk-in cooler were still uncovered.
      • Corrective Action(s): Ensure all food items stored in coolers, freezers, and dry storage areas are properly covered to protect from contamination.
      • Correct by: Immediately
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available at start of inspection.
      • Corrective Action(s): Operator prepared a bleach sanitizer solution at time of inspection. 100 ppm chlorine residual detected.
      • Ensure bleach sanitizer solution is available for use during all hours of operation, prior to beginning food prep.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored in walk-in cooler were uncovered.
      • Trays/containers of raw meat were stored directly on top of buckets of vegetables.
      • Corrective Action(s): Re-organize walk-in cooler. All food must be properly covered and stored off the floor. Raw meats must be stored below and away from any vegetables or ready-to-eat items.
      • Correct by: Immediately.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in hard-to-reach corners. Unable to tell if droppings are old or new. Pest control is in place with monthly visits. Activity was noted during last month's pest control servicing.
      • Corrective Action(s): Staff have been actively monitoring main areas for pest activity and have been deep cleaning on a regular basis.
      • Continue cleaning and disinfecting all affected areas. Keep all food and equipment at least 6 inches above the floor to facilitate cleaning and monitoring.
      • Correct by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris accumulation noted in between and underneath equipment, in gaps of adjacent equipment, in hard-to-reach corners, and on doors of refrigeration units.
      • Corrective Action(s): Clean and sanitize all areas noted above. Deep cleaning must be done at least once a week.
      • Correct by: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher pipe (on top of dishwasher) leaks when dishwasher is in use.
      • Corrective Action(s): Contact a plumber for servicing.
      • Correct by: 1 week.
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): **Repeat infraction**
      • Slivered meat in water observed to be stored at room temperature at time of inspection. Measured to be 20°C.
      • *Corrected during inspection* Product discarded at time of inspection. Educated staff to portion amount needed for cooking and return remainder to cooler.
      • Corrective Action(s):
      • Violation Score: 5
  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pork slivers observed on prep table at time of inspection soaking in pail of water. Measured 13.4°C. Potentially hazardous food must be stored at 4°C or less.
      • *corrected during inspection* product removed during inspection
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher measured to reach 65°C at plate surface. Staff stated it was because unit was turned on when inspector arrived. Dishwasher was turned on (Inspector arrived) at around 2pm, restaurant opened at 11am.
      • Corrective Action(s): Dishwasher should reach 71°C at plate level whenever restaurant is in operation. Train staff to turn on dishwasher when arriving to start food prep.
      • Correct by : immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not available at hand washing station at time of inspection
      • *Corrected during inspection* paper towel dispenser refilled during inspection.
      • Remember to refill paper towels as soon as it is empty.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. multiple food items in walk-in cooler observed to be uncovered during inspection
      • 2. food items (coconut milk) observed to be stored in opened can in walk-in cooler
      • 3. noodles observed to be cooling at room temperature stored around dishwasher area
      • 4. mixing bowls observed to be used as scoops in powdered ingredients (e.g. sugar, flour, rice) and stored in food container
      • Corrective Action(s): 1. all items in walk in cooler should be covered to protect from contamination
      • correct by: immediately
      • 2. food must not be stored in opened cans
      • a. train all staff to store opened canned products in food-grade containers (e.g. stainless steel cambro)
      • b. move all products from opened cans into separate food-grade container
      • correct by: immediately
      • 3. food must stored covered and away from dishwashing area. water from dishwasher may contaminate food
      • correct by: immediately
      • 4. a. mixing bowls cannot be used as scoops. use durable scoops with handles to portion out ingredients.
      • b. scoops cannot be stored in food container. scoops must be washed and stored outside container
      • correct by: immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed throughout facility. This is a known issue to the owner; sticky/glue traps have been set up throughout facility. Owner states there have been multiple captures.
      • Corrective Action(s): Clean droppings from all areas. Sanitize areas with bleach and water mixture (1/2 tsp bleach / 1L water).
      • Contact a professional pest control company to have facility assessed.
      • Correct by: May 31, 2021
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Facility observed to be cluttered and not easily cleaned. This leads to areas that allow for the harbouring and breeding of pests.
      • Corrective Action(s): Clean and organize the following areas:
      • 1. cooking line
      • 2. prep table/island across from cooking line
      • 3. dry storage closet
      • 4. dishwasher area
      • 5. washrooms (customer and staff)
      • 6. bar area
      • Correct by: June 11, 2021
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas observed to have built up food debris/grease. This may lead to contamination of food, and potential food source for pests.
      • Corrective Action(s): The following areas are observed during inspection to need a deep cleaning:
      • 1. walk-in cooler
      • a. wire shelving
      • b. fan cover
      • 2. walk-in freezer: under shelving
      • 3. dry storage: organize and keep food off the floor
      • 4. dishwasher area
      • 5. cooking line:
      • a. grease beside, under and behind cooking units (e.g. grill, wok and deep fryer)
      • b. range hood baffles
      • correct by: June 11
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. mixing bowls used as a scoop for powdered ingredients (e.g. flour, sugar). hands holding the bowl may contaminate the food ingredient
      • Corrective Action(s): 1. use a proper scoop with a handle to portion out ingredients.
      • correct by: immediately
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Variuos containers of deep fried items (deep fried pork balls) were in prep cooler at 8-10 deg C.
      • Corrective Action(s): Foods discarded. All foods must be kept in prep cooler at 4 deg C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No Surface sanitizer available.
      • Corrective Action(s): Operator made bleach solution in rag bucket during inspection. Solution was at 100 ppm chlorine residual. As discussed, you must always have this solution available while the kitchen is in operation.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and dirt observed on floors in:
      • 1) Dry storage area
      • 2) outside the walk in cooler and walk in freezer
      • 3) Underneath cooking line
      • Dry storage area also has a lot of clutter.
      • Corrective Action(s): Clean and organize above mentioned areas.
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across from stove was at 9-10 deg C.
      • Corrective Action(s): Repair cooler to maintain internal temperature of 4 deg C or less at all times.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at time of inspection.
      • Corrective Action(s): Operator made proper bleach water solution (at 100 ppm chlorine residual) during inspection. Ensure to always have this available, even if restaurant is not busy.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt/debris/unsanitary conditions observed in the following areas:
      • 1) Floor underneath cooking line along the back wall
      • 2) Area in between the stove and the walk in cooler
      • General organization of walk in cooler requires some improvement so that it is easier to clean shelves/racks
      • Corrective Action(s): Clean and organize all above mentioned areas.
      • Correct by: immediately
      • Violation Score: 3
  28. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: At time of inspection, FoodSafe refresher course was being taken online.
      • Corrective Action(s): Once test is succesfully completed, send copy of certificate to your district EHO.
      • Correction order issued
      • Violation Score: 1
  29. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has improved since previous inspection. There are still a few areas in the kitchen that require cleaning:
      • 1) The wire rack above the sweet and sour pork station (by the handwash sink) has a lot of grime and debris
      • 2) In between the cooking equipment is a lot of food buildup
      • 3) floors in the dry storage closet between the storage rack and the wall (needs to be sweeped and mopped)
      • Corrective Action(s): Clean the above mentioned areas.
      • Correct by: Today
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has registered for the FoodSafe course (email registration shown at time of follow up inspection) but has not taken it yet.
      • Corrective Action(s): Take the course by the next follow up inspection, you requre a valid FoodSafe level 1 certificate to operate your facility.
      • Correct by: immediately
      • Violation Score: 1
  30. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at handsink in kitchen (beside cooking line) or at the bar handsink.
      • Corrective Action(s): Staff replaced paper towels at time of inspection. Ensure that paper towels are available at handsinks at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) raw chicken thighs/breasts on trays in walk in freezer uncovered
      • 2) Containers and boxes of raw meat sitting on floor of walk in freezer
      • 3) Packages of raw beef and raw meats in walk in cooler stored beside bowls of broccoli
      • 4) Uncovered food items in walk in cooler- vegetables, meats, noodles
      • 5) Foods stored directly on floor of walk in cooler
      • Corrective Action(s): 1) Move foods off floor
      • 2) Cover all food items
      • 3) Ensure raw meats are stored below vegetables and ready to eat food items
      • Correct by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Dirty floors along the right wall where the metal scrub wool is beside the stove area
      • 2) Dirty racks above the handwashing sink in kitchen
      • 3) Oil/grease debris caked onto metal panel in the deep frying area
      • 4) Dry storage room floor has food debris
      • 5) Trolley in dry storage room is filthy
      • Overall sanitation of kitchen is poor
      • Corrective Action(s): Clean all above mentioned areas.
      • Correct by: today
      • Violation Score: 15
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe level 1 has expired.
      • Corrective Action(s): Operator needs to retake FoodSafe level 1, this is a requirement.
      • Correct by: immediately
      • Violation Score: 1
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Half cooked deep fried pork (for sweet and sour pork dish) were being stored inside a cardboard box that previously contained packages of raw meat.
      • Corrective Action(s): Use only food grade containers. Operator moved half cooked food items to a plastic food grade container
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Currently, knife holding slots are situated behind the chopping block such that all of the knives are either touching the wall or the side of the block; both of these areas are not sanitary food contact surfaces.
      • Corrective Action(s): Operator will be replacing the knife slots with a magnetic knife rack so that knives are not touching any dirty surfaces.
      • Correct by: 1 week
      • Violation Score: 3
  33. Follow-Up Inspection

    0 infractions

  34. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) In walk in freezer, pork bones are being stored on the floor of walk in freezer.
      • 2) Bag of onions left on floor by dry strorage
      • 3) Peppers stored on floor of walk in cooler
      • Corrective Action(s): Move all items OFF the floor. The floor is not a sanitary place to store foods.
      • Correct by; Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Severe debris buildup observed:
      • 1) On the dishwasher machine (the under table part, with the caked on debris)
      • 2) Underneath cooking line
      • 3) general floors, especially in the corners/hard to reach areas by the walk in cooler and walk in freezer.
      • Corrective Action(s): Clean all areas thoroughly, especialy hard to reach areas.
      • Correct by: Today
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items not required:
      • -old paint cans
      • -random items on counter in dishwasher area and across cooking line area
      • Corrective Action(s): Remove any items that are not used for kitchen. This will help to improve organiation in the kitchen greatly.
      • Correct by; Today
      • Violation Score: 1
  35. Routine Inspection

    0 infractions

  36. Follow-Up Inspection

    0 infractions