Golden Sushi
G-828 10th Ave S Golden BC V0A 1H0 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not available on-site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificate/training not completed/not available.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: In the absence of test strips, there is no way to confirm the sanitizer concentration or proper mixing, which increases the risk of inadequate disinfection. F2.1B: A thermometer must be in each cold holding unit to ensure compliance with safe temperature requirements.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoop must have a handle to prevent accidental contamination of product.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator to email plans when found / completed.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator to email plans when found / completed.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator to email certificate when found / completed.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 1) Upon inspection, it was noted that still frozen, raw shrimp was being thawed in the hand sink.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Upon inspection, it was noted that a large, opened, bag of flour was left under the handwashing sink.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1) Upon inspection, it was noted that cooked rice was left out on counter. Temp of 48 deg C. Operator put in to cooler.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Upon inspection, it was noted that raw meat was being stored above ready to eat product, including vegetables, in the cooler.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat was stored above ready-to-eat foods in the preparation line cooler. This creates a potential for cross contamination as meat juices can drip onto the ready-to-eat foods that are served to the public. Raw meat must always be stored below ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine sanitizer strips were not available on-site for the kitchen's food contact surfaces. Please notify your district EHO when test strips are available to verify chlorine concentrations (Recommended 50-100ppm).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Owner/operator was mixing soap with bleach and using the solution as a sanitizer. Discontinue this practice immediately as soap interferes with the sanitizing efficacy of bleach.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?