New Golden Village Inspection Results

Inspection Results - Posted for one year

Aug. 17, 2017
Routine Inspection

Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Probe thermometer is used to check the internal temperatures of foods
A probe thermometer must be available on site and is to be cleaned and sanitized before and after each use.
Not in Compliance
Non-food contact surfaces are properly constructed
All surfaces in a kitchen or other preparation area must be made of a readily cleanable and non-absorbent material.
Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Food Safety Training
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

March 22, 2017
Routine Inspection

Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Probe thermometer is used to check the internal temperatures of foods
A probe thermometer must be available on site and is to be cleaned and sanitized before and after each use.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Food Safety Training
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Nov. 14, 2016
Routine Inspection

Not in Compliance
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.
Not in Compliance
Utensils stored correctly
Clean utensils must be stored in a manner that prevents contamination (e.g. Utensils are not to be stored between counter units/equipment).
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Employees wash hands before and after handling food
Food Handlers must wash their hands between tasks (e.g. commencing work, handling food, using the washroom, smoking, cleaning etc).
Not in Compliance
Non-food contact surfaces are properly constructed
All surfaces in a kitchen or other preparation area must be made of a readily cleanable and non-absorbent material.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Food Safety Training
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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