Golden Gate Restaurant

The food handler frying battered chicken was rinsing his hands in a bucket of water on the cooking line, then handling more battered chicken., -staff must wash their hands with warm water and soap. The bucket of water is not a sufficient method of handwashing or any sort of safe food handling protocol.

, Spray bottle was not labeled as to its contents

1) The cut chicken in batter was stored in a bin, in the dishwashing sink, next to the cooking area. That cut/battered chicken had an internal temperature of 29Celsius and a surface temperature of 29-30 Celsius. The owner stated the chicken was thawed under water 15-30 minutes prior to the inspection and was now being cooked., -all perishable foods must be thawed in the cooler, or under cold running water., -perishable foods must be stored at 4Ceslsius or below., , 2) The food handler cooking the above noted cut chicken, did not measure any internal temperatures to verify internal cooking temperatures were achieved., -cut chicken must reach 74Celsius and the food handler must verify that temperature is reached. , , 3) Large volumes of cooked chicken in numerous large containers were stored at room temperature., -ensure cooked items are cooled quickly and properly. Use large/long baking sheets to cool foods quickly and then those items must be stored in the fridge at 4Celsius or less.

1) The handwash sink in the staff bathroom was not accessible since ladders and other Equpment were blocking the sink. Staff use the handwash sink in the food handling area., -remove all items not associated to the safe operation of a food establishment., -remove any and all items that are blocking handwash sinks, -ensure the handwash sink has hot and cold running water, stocked with soap and paper towel in suitable dispensers., -all staff are required to use the handwash sink in the washroom and not the handwash sink in a food handling area after using the washroom as this adds more contamination to a food handling area

1. The dishwasher area, the dishwasher unit, under the dishwasher and all components were dirty and greasy. , 2. Accumulation of dirt was observed under the shelf close to the back door, 3. grease was observed on the exterior of the prep cooler., 4. Accumulation of grease was observed in the ventilation canopy. , 5. The walls all over the kitchen were dirty , 6. Accumulation of dust was observed on the ceilings. There was plastic, tape and homemade filters on the ceiling/ventilation. Remove all items that are not durable, and easily washable. If you want to use a filter to the ventilation, obtain the correct items that fit the ventilation unit. , 7. The cooking equipment had accumulation of grease, grime, old food debris/sauce, etc, , , , Action required: , Clean the entire food premises, but not limited to: hard to reach areas, under equipment, all cooking equipment, commonly touched surfaces like handles on doors/coolers, cooler shelves, walk-in cooler floor, ceiling, ventilation, dishwashing area, etc., , , **continuing infractions related to cleanliness**

1) The cleaning schedule was non existent and/or not followed., -Create a cleaning schedule; follow that cleaning schedule to ensure the kitchen is maintained in a clean and sanitary manner. Find templates at the website: ahs.ca/eph, -provide a cleaning schedule to the Inspector for review, , 2) The staff washroom was dirty, disorganized and cluttered with items blocking the handwash sink., -clean the staff washroom. Remove all items from the washroom. The washroom is not a storage room for equipment., , 3) The front "dining room" has been turned into a storage room., -organize the area and ensure it is cleaned on a weekly basis.