Golden Star Restaurant
10112 101 Avenue Grande Prairie AB T8V 0Y2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used cleaning cloths were noted on the cookline.Staff removed the used cleaning cloths, prepared a fresh sanitizing solution, and immersed new cleaning cloths.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several items in the refrigerating units were noted without lids.PHI instructed staff to cover the food items.Ensure that the food items are properly covered always to prevent cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher had a sanitizing concentration of 0ppm of chlorine sanitizer.Staff were instructed to switch to manual dishwashing using the three-compartment sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chopping boards on the cookline are heavily stained.Ensure to thoroughly clean and sanitize the chopping boards to remove the discoloration or get a replacement.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The refrigerator beside the fryer is not in good repair.Ensure the refrigerator is fixed or removed from the Kitchen.All equipment must be in a good condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- The refrigerating units- The garbage bins- The trolleys- The ice machine- Ceiling above the exhaust hood- The fryer and areas surrounding the fryer.Ensure the following areas are kept clean and sanitary at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning checklists were not available for review.PHI will send templates for daily and weekly cleaning logs.Ensure the logs are filled out adequately and available for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of onion and cabbage heads are stored on the floor- Foods moved to be stored off the floorENSURE ALL FOOD AND FOOD PACKAGING IS BEING STORED OFF OF THE GROUND
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher chlorine sanitizer concentration measured at 0 ppm.- The sanitizer bucket was changed as it was empty- Unit chlorine sanitizer measured at 100 ppmENSURE THE SANITIZER CONCENTRATION OF THE DISHWASHER IS MEASURED DAILY TO BE AT 100 PPM
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel is not available at hand sink in the kitchen and washroomsENSURE HAND SINKS ARE SUPPLIED WITH HOT AND COLD RUNNING WATER, SOAP, AND PAPER TOWEL
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The flooring is not in good repair in the basement areaREPAIR / REPLACE FLOORING AS NEEDED
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas in the basement require cleaning and/or organization- Shelves, walls and floors in the dry storage room- Food equipment is on the floor in the basement storage area- Sticky spill under the soda bag-in-box shelf CLEAN AND SANITIZE AS REQUIRED
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Mop sink has not been installed as per floor plan review requirement. Operator requested a 6 month extension.Ensure mop sink is installed within 6 months. Contact PHI for suitable location.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths are left out and not stored in the sanitizer buckets- cloths moved to bucketsENSURE WIPING CLOTHS ARE STORED IN SANITIZER BUCKETS BETWEEN USES
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The flooring is not in good repair in the basement areaREPAIR / REPLACE FLOORING AS NEEDED
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas in the basement require cleaning- Shelves, walls and floors in the dry storage room- The staff washrooms and locker rooms- The walls and high touch surfaces such as light switches and door knobsCLEAN AND SANITIZE AS REQUIRED
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Mop sink has not been installed as per floor plan review requirement. Operator requested a 6 month extension.Ensure mop sink is installed within 6 months. Contact PHI for suitable location.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There is no sanitizer bucket setup for the cloth storage and sanitizing food handling surfaces- Sanitizer bucket of 100 ppm chlorine setup after promptingENSURE A SANITIZER BUCKET IS SETUP DURING FOOD HANLDING ACTIVITIES TO STORE WIPING CLOTHS BETWEEN USES
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were wet wiping cloths left on food handling surfaces- cloths put into sanitizer bucket after promptingENSURE WIPING CLOTHS ARE BEING STORED IN SANITIZER BUCKETS BETWEEN USES
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff are wiping hands on aprons or cloths tied onto belt rather than washing hands. Staff also not changing gloves when needed.ENSURE ALL STAFF ARE WASHING HANDS OFTEN AND PRACTICING PROPER GLOVE USE. HANDS MUST BE WASHED WHEN BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially hazardous foods including cut vegetables, fresh noodles, and pre-cooked meats are being left out at room temperature- items moved to the cooler after prompting from PHIENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE STORED UNDER REFRIGERTION OR HOT HOLDING
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand sink setup in the bar area- Soap and paper towel located ENSURE ALL HAND SINKS ARE SUPPLIED WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWEL
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Basement area where staff washrooms, dry storage and walk in freezer in located requires renovations. Operator requested 1 year to complete the renovations.Ensure basement renovations are completed within 1 year.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The exhaust hood is past due for service and cleaning. Due July 2023ENSURE EXHAUST HOOD IS CLEANED AND SERVICED PER THE MAINTENANCE SCHEDULE
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The drink dispenser had the bar had dirt and debris- Cleaned and sanitized ENSURE THE DRINK DISPENSER IS DISASSEMBLED BEFORE CLEANING AND SANITIZING
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT Vegetable walk in cooler floor is not in good repair. Operator requested an extension of 6 months to complete the floor.Ensure walk in cooler floor is repaired within 6 months.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:- The exhaust hood and baffles- The white cutting boards- Interior of fryer compartmentsCLEAN DIRT AND DEBRIS AS REQUIRED
- 23. Is the facility maintained in a clean and sanitary condition?
- No sanitation plan is in place with cleaning instructions or schedulePREPARE SANITATION PROGRAM AS REQUIRED WITH CLEANING DIRECTIONS, CLEANING AGENTS, A TASK LIST AND LOG
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Mop sink has not been installed as per floor plan review requirement. Operator requested a 6 month extension.Ensure mop sink is installed within 6 months. Contact PHI for suitable location.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?