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KK Golden Crown Restaurant

3006 28 Ave Vernon BC V1T 1W1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

KK Golden Crown Restaurant has been inspected 5 times by Interior Health Authority since November 25, 2021. The most recent inspection, on September 14, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 5 separate inspections, most recently on September 14, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 5 separate inspections, most recently on September 14, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 3 separate inspections, most recently on October 1, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 12, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

About this data

These results come from Interior Health Authority, 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.

5 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the walk-in cooler was measured at 8°C. Corrective Action: Adjust or service the walk-in cooler so it maintains food at 4°C or colder. See F2.1B. F1.2E: Large amounts of minced garlic in oil are stored at room temperature for extended periods. Corrective Action: Discontinue this practice. Keep garlic in oil refrigerated at 4°C or colder for up to 4 days. Small amounts can be kept at room temperature (4-60°C) for a maximum of 2 total hours. Any garlic in oil that remains after 2 total hours at 4-60°C must be discarded. The 2-hour holding limit at 4-60°C applies to any potentially hazardous food. Do not store food at room temperature until there is intent to use it (i.e. in processing, during rush periods).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Sesame sauce (contains fresh garlic) in the steam table was measured at 23°C. Sauces are not reheated prior to hot holding. Corrective Action: Pre-heat the steam table. Reheat sesame sauce and all potentially hazardous sauce/food to 74°C (165°F) or hotter using alternate equipment (e.g. saucepan on stovetop) before hot holding. Hold at 60°C or hotter.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The chlorine test strips are long expired. Corrective Action: Obtain new chlorine test strips. F2.1B: The thermometer in the walk-in cooler is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the cooler.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Multiple items were not properly cleaned (strainers, cleaver on clean knife rack). Corrective Action: Clean and sanitize the affected items again to remove debris. Inspect equipment after dishwashing to ensure the process was effective. F2.3D: Sanitizer solution is not available in the kitchen. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine residual. Ensure sanitizer is prepared at opening and maintained during operation. Replace open solution every 2 hours. Replace spray bottle solution daily or when tested below 200 ppm. If cloths must be used at the wok range to secure containers, soak them in sanitizer solution instead of water before use.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Grater utensil made of untreated wood is visibly damaged, unsuitable for use. Corrective Action: Discard the grater. F2.5B(1): Inadequate sanitation in some areas: • Behind the wok range • Microwaves (interior) • Exterior of bulk bins and some walls • Around bulk flour bins • Walk-in cooler (shelving, fan cover, ceiling, under shelving) Corrective Action: Clean the areas identified. Sanitize food contact surfaces. F2.5B(2): There is mouldy cardboard in the walk-in cooler. Corrective Action: Safely discard the cardboard. Transfer food from the trays in contact with the cardboard into clean containers. Clean and sanitize the food trays. Do not line shelves with cardboard. F2.5B(3): There is a metal beaded chain on the handle of one frying pan. Corrective Action: Remove the chain. F2.5G: Some food in the walk-in cooler is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap. F2.5J: Two of the bulbs in one ceiling light fixture are uncovered. Corrective Action: Provide tube guard sleeves for each unprotected bulb or install an exterior cover for the fixture. Operator to check all other fixtures to ensure covers/tube guards are in place. F2.5K: Observed a cleaver stored in the narrow space between a shelf and side wall. Recurring infraction. Corrective Action: Do not store utensils here. Keep them on easily cleanable surfaces or in clean containers.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Locate the rest of the Sanitation Plan. Reproduce the missing section(s) if necessary.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • Walk-in cooler (7°C) • Small kitchen cooler (10°C) Corrective Action: Adjust or service each unit so they maintain food at 4°C or colder. Unless determined to be necessary by a qualified professional, do not increase the temperature of the walk-in cooler to defrost exposed pipes. Food may be held at room temperature at the wok range for a maximum of 2 total hours. Discard any perishable food stored at 4-60°C for 2 total hours or longer. Avoid stacking inserts/containers in the top section of the prep table cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6A: One food product (pastry) is not from an approved source. Corrective Action: Do not sell the product identified. Remove or discard remaining stock. All food onsite must be from a food premises that is approved or permitted by a regional health authority.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in one spray bottle (front of house) was tested at 0 ppm chlorine residual. Corrective Action: Prepare new sanitizer solution at 200 ppm chlorine. Label all spray bottles.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some food storage bins are in poor condition. Corrective Action: Discard any damaged bins. Ensure replacements are made of food-safe material. F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Wok range (under at the back corner, around steel barrier) • Under dry storage shelving near the walk-in cooler Corrective Action: Clean the areas identified. Low shelves should be elevated at least 15 cm (6 in) above the floor. F2.5K(1): The ice scoop is not cleaned and sanitized at adequate frequency. Corrective Action: Clean and sanitize the ice scoop and its storage container daily, or more often as needed. F2.5K(2): Some in-use utensils are stored on empty egg cartons. Cross-contamination hazard. Corrective Action: Discontinue this practice. Discard/recycle empty egg cartons. Store utensils on clean surfaces only. Return wiping cloths to sanitizer solution between uses. Cloths may be stored in a clean, neutral area for brief periods (1-2 hours) if they are clean and dry, or are saturated with sanitizer.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: Dim lighting in the dry storage room. Corrective Action: Provide brighter lighting in the dry storage room to facilitate cleaning and maintenance.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Sauces in the steam table were measured at 50°C. They are lower risk, but not verified as shelf stable. Corrective Action: Adjust the steam table so sauces are maintained at 60°C or hotter. Bulk sauce should be stored at ≤4°C or ≥60°C unless it is confirmed to be shelf stable based on pH and water activity test results.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A(1): Storage bins for fried meat are stacked on the floor. Corrective Action: Keep the bins on a clean surface elevated at least 15 cm (6 in) above the floor to prevent contamination. F1.7A(2): Some refrigerated food is uncovered. Corrective Action: Keep stored food covered with secure lids or food-grade wrap. F1.7A(3): Coconut milk is stored in an open can. Corrective Action: Transfer the unused portion of canned food into a food-grade container for safe storage. F1.7A(4): One food can is dented at the seam. Corrective Action: Discard the product. Check cans for damage.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in one container was tested at 50 ppm chlorine residual. Corrective Action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm chlorine. Replace the solution every 2 hours or when tested below the required concentration. Keep absorbent cloths immersed in sanitizer. Cloths for handling hot items must be kept clean and dry in a neutral area and replaced often. In-use utensils at room temperature must be cleaned and sanitized at least every 2-4 hours.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some equipment is in poor condition: • One bamboo wok brush • Some food storage bins (broken and discoloured) • One cleaver (worn handle grip) Corrective Action: Discard the damaged items. Regularly inspect equipment and replace as needed. F2.5B: Inadequate sanitation in some areas: • Domestic fridge interior • Some shelves and hard to reach spaces • Walk-in cooler (fan cover and under shelves) • Back area (flour residual) Corrective Action: Clean the areas identified. Continue to clean around the wok station regularly. If the crevices at the steel barrier for the vent hood cannot be properly cleaned, remove the barrier. Do not use cardboard as a floor mat or surface liner for extended periods. F2.5K: A cleaver is stored in the narrow space between a shelf and the side wall. This area cannot be properly cleaned. Corrective Action: Clean and sanitize the cleaver. Store utensils on a designated rack, in containers, or on a clean surface.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available in the staff washroom. Corrective Action: Supply paper towel at the washroom sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    11 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the walk-in cooler was measured at 6°C. Corrective Action: Adjust or service the walk-in cooler so it maintains food at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed an employee rinsing their hands without using soap. Corrective Action: Wash hands often using proper technique. • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6(1): Sauces made onsite are sealed in mason jars and offered for sale. These products have not been approved by the Environmental Health Officer (EHO). Corrective Action: Do not sell these sauces. Remove sauces from the retail shelf. Provide information to the EHO for a risk assessment. Do not resume sale of the product until approval is granted. F1.6(2): Food is being stored in the original can. Once opened, cans are not safe for food storage. Recurring infraction. Corrective Action: Promptly use and/or transfer canned food to clean, food-grade containers after the can is opened.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Observed an uncovered food storage bin in direct contact with the ceiling of the walk-in cooler. Other stored food is not adequately covered. Corrective Action: Cover stored food with secure lids or food-grade wrap. Do not keep storage bins in contact with the ceiling. The dishwashing area is designated for cleaning and sanitizing only. Food handling should not occur in this area.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometers are not available for some coolers. Corrective Action: Ensure all refrigeration units contain accurate NSF-certified refrigerator thermometers. Obtain new thermometers as needed. For ease of use, an NSF-certified digital probe thermometer is recommended to monitor food temperature.
      • 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): F2.5A: The lid of one plastic food storage bin is cracked and damaged. Corrective Action: Discard the lid. Replacements must be intact, cleanable, and safe for food contact. Inspect equipment regularly and replace damaged items. F2.5B(1): Inadequate sanitation in some areas. • Under and around some cooking equipment • Walk-in cooler fan cover Corrective Action: Clean the areas identified. F2.5B(2): Flooring under the dishwasher is in disrepair. Corrective Action: Determine options for repair or replacement so the floor is smooth, non-absorbent, seamless, and easy to clean. Advise the Environmental Health Officer (EHO) of the plan for resolution and the expected timeline. F2.5C: Observed a food handler with a wiping cloth tucked into their apron. Unsanitary practice. Corrective Action: Do not store cloths in contact with aprons or clothing. Cloths for handling hot items must be kept clean and dry. F2.5G: Empty flour bags are used to absorb oil from fried foods. This may introduce contamination. Corrective Action: Where necessary, use clean paper towel for this purpose and discard it promptly. Store scoops for bulk dry food in a separate clean container to prevent contamination of the bulk product OR clean and sanitize the scoop(s) after each use.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B(1): The paper towel dispenser at the hand sink near the dishwashing area is not functioning properly. The spindle wheel is difficult to turn. Corrective Action: Repair or replace the dispenser so paper towel is readily dispensed and easy to access. F2.7B(2): Paper towel is not provided in the mounted dispensers at the small hand sink and staff washroom. Corrective Action: Re-fill both dispensers with paper towel. Repair or replace one or more dispensers if required. F2.7C: Soap is not supplied at the hand sink near the dishwashing area. Recurring infraction. Corrective Action: Provide soap in the dispenser at the hand sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2A: A walk-in freezer was installed without approval from the Environmental Health Officer (EHO). The freezer is operable and the construction appears sound. Corrective Action: For any further construction or alterations to the premises, submit plans and specifications to the EHO for review and approval ahead of time.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep in an accessible location at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or develop a Sanitation Plan. Keep the Plan onsite.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5A: The operator's FoodSafe certificate has expired. Corrective Action: Operator to complete the FoodSafe Level 1 course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food stored in black tabletop bar cooler measured at 8°C. Temperature dial is at the coldest setting. Corrective Action: Transfer food to an alternate cooler at 4°C or colder. Repair or replace cooler so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A(1): Food being stored inside open tin cans. The lining material of open cans can contaminate the stored product. Corrective Action: Transfer all leftover food from tin cans to covered food-grade storage containers or sealable food-grade bags. Always use or transfer food to proper containers immediately once cans are opened. F1.7A(2): Raw prawns stored next to cooked meat in top section of prep table cooler. Potential for cross-contamination. Corrective Action: Move raw prawns to bottom section of the prep table cooler and cover with secure lid or food grade wrap. Keep this product in the bottom section of the cooler. Do not stock raw meat or shellfish in the top section. Note: Wash and sanitize all surfaces of the single basin sink near the dishwashing area (including the taps) before and after thawing or preparing raw meat inside the sink. F1.7B: Observed scale deposits and residue on interior surfaces of ice machine in front service area. Corrective Action: Empty ice from machine. Clean and sanitize interior surfaces to remove scale and residue. F1.7D: Utensil containing visible food residue is being stored with clean items. Corrective Action: Wash and sanitize the utensil to remove residue. Ensure dishwashing procedure removes debris and bacteria before storing items in the clean area.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometers not present in the following coolers: • Domestic reach-in cooler • Black tabletop bar cooler Corrective Action: Obtain and place independent thermometers in the coolers identified.
      • 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): F2.5A(1): Rust is visible on blade of cleaver. Corrective Action: Discard rusted cleaver. Regularly inspect utensils for signs of damage. F2.5A(2): Grip material of clean tongs is damaged and peeling, exposing crevices that cannot be properly cleaned. Food residue is visible under the grip. Corrective Action: Discard damaged tongs. F2.5A(3): White food storage container is cracked and damaged. This can permit exterior contamination of the stored product. Corrective Action: Discard or remove damaged container from the premises. F2.5B: Inadequate sanitation observed: • Food debris, heavy grease, and loose items under wok station/cooking equipment • Black residue on evaporator fan cover, walls, and ceiling of walk-in cooler Corrective Action: Clean the areas identified to remove grease, residue, and objects. F2.5C(1): Observed chef with wiping cloth tucked into apron. Cloths in contact with aprons or clothing are prone to contamination. Corrective Action: Do not keep wiping cloths tucked into aprons or clothing. Re-usable cloths for continual use during operation must be immersed in a bleach sanitizer solution at 200 ppm chlorine residual. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5C(2): Some wiping cloth sanitizer bins are stored on the floor. This contaminates the bottom of the container. If a sanitizer bin is moved to a food contact surface, residue on the bottom can then be transferred to that surface. This also poses a tripping hazard. Corrective Action: Wash and sanitize all sanitizer bins kept on the floor. Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre of water) in new bins, and store on clean surfaces so they are accessible but away from food. F2.5G(1): Food being stored uncovered in the walk-in cooler and lower section of the prep table cooler. Corrective Action: Cover stored food with secure lids or food-grade wrap to prevent contamination. F2.5G(2): Food containers stored on the floor inside walk-in cooler. Cooler is overstocked. Corrective Action: Reduce the amount of food product stored on the floor. Where possible, move excess items to alternate coolers to reduce stock in the walk-in. Food should be kept 15 cm (6 inches) above the floor. F2.5K: Cleaver stored in narrow space between shelf and wall of white shelving unit near wok station. This space cannot be properly cleaned and is not suitable for utensil storage. Corrective Action: Store cleaned and sanitized cleavers, knives, and other utensils in a clean, dry container or surface away from contamination sources.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Flour, rice, sugar, and sweet & sour sauce are stored in plastic garbage bins. This material is not intended for food contact and can contaminate stored products. Corrective Action: Obtain ingredient storage bins designed for use in food premises and made of food-grade material that is durable, easy to clean, and free from harmful substances. Transfer food to the proper containers. Use garbage bins for waste disposal only or remove from the premises. Provide a scoop with a handle for each bulk food and store the scoop so the handle does not contaminate the product. F2.6F: Observed materials unsuitable for food premises. • Flattened cardboard used to line stainless steel shelving at main prep table • Grease-stained cardboard on the floor next to cooking equipment • Cloth liner under food products near wok station Cardboard and cloths absorb moisture, grease, and contaminants. This is unsanitary and can attract pests. Corrective Action: Remove cardboard and cloth liners. Regularly clean and sanitize food contact surfaces.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Liquid soap not available in dispenser at single basin hand sink next to dishwashing area. Corrective Action: Provide liquid soap in the existing dispenser at the noted sink. F2.7C(1): Paper towel roll on spool-type holder at small hand sink is not properly elevated off the counter surface. Paper towel is prone to contamination if not properly contained. Corrective Action: Install paper towel in existing wall-mounted dispenser at the small hand sink. F2.7C(2): Paper towel not available in dispenser at single basin hand sink next to dishwashing area. Corrective Action: Provide paper towel in the existing dispenser at this hand sink. F2.7C(3): Paper towel not supplied at the staff washroom hand sink. Corrective Action: Provide paper towel in the dispenser in the staff washroom.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2: Plastic material is sealed behind air vent above the dishwasher. Consult building owner, previous operator, or other party to determine the reason for this, and notify the EHO. HVAC vents should be free from obstructions. EHO to advise on appropriate action after operator provides more information.

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