Golden Three麦: Comprehensive Review of Soybean Salad Oil - Suspicious Items Removed and Oil Replaced, Normal Supply Across All Taiwan Stores

In response to the recent soybean salad oil incident, Golden Three麦 has issued a statement confirming the immediate completion of a comprehensive review across all stores and the central kitchen. After inventory checks, the implicated oil was used only in the central kitchen for stir-frying certain sauces and a small number of prepared items—specifically, 16 cans of Fulifei soybean salad oil, accounting for less than 1% of monthly total oil consumption. It was not used for cooking or frying at retail stores. Golden Three麦 emphasizes that all daily cooking and frying operations in its stores have long relied on high-quality Australian canola oil. All restaurants across Taiwan are progressively obtaining HACCP food safety certification. The company will continue to strengthen raw material management and supplier audits. It sincerely apologizes for consumer concerns and reaffirms its commitment to maintaining the highest food safety standards. Food safety remains Golden Three麦’s most important promise and responsibility to every consumer. Regarding the recent soybean salad oil incident, Golden Three麦 has immediately completed a full inspection of oils, ingredients, and usage flows across all stores and the central kitchen, complying with relevant regulatory requirements and rigorously reviewing every material and production process. The recent release of a second list has drawn widespread public attention. All raw materials used by Golden Three麦 are procured from legal suppliers in accordance with government food safety regulations. The company requires suppliers to provide complete source documentation and relevant certificates, ensuring strict raw material control and quality assurance. A comprehensive inventory confirmed that the oil in question was used solely in the central kitchen for stir-frying certain sauces and a few prepared items—16 cans of Fulifei soybean salad oil, representing less than 1% of monthly oil usage. It was never used in store cooking or frying. The central kitchen has immediately switched to using non-GMO Australian imported canola oil. Although the oil was legally sourced with full documentation, Golden Three麦 has proactively taken preventive measures based on principles of caution and responsibility. The company has thoroughly reviewed all related raw materials, production processes, and product applications. All items with potential concerns—including chowder soup, squid salad sauce, pickled mustard greens, seafood hot pot, and red sauce—have been removed from shelves and properly handled. All menu items are now back in normal supply, and consumers can enjoy meals with confidence. Daily cooking and frying at Golden Three麦 stores have long relied on high-quality, Australian-imported canola oil, with a monthly consumption of approximately 1,000 cans. Canola oil is rich in monounsaturated fatty acids (Omega-9), which remain stable under high heat and resist oxidation. High-quality canola oil reflects the company’s commitment to culinary excellence and consumer peace of mind. All Golden Three麦 restaurants across Taiwan are progressively certified under the HACCP food safety management system. From ingredient acceptance and supplier management to production processes and store operations, all procedures follow strict food safety protocols. The company recognizes that food safety goes beyond regulatory compliance—it is a long-term commitment to consumer trust. Moving forward, Golden Three麦 will further strengthen raw material sourcing, supplier audits, self-inspection, and quality management systems, exceeding regulatory standards to continuously improve food safety and protect consumers’ right to safe dining. The company sincerely apologizes for any consumer concerns caused by this incident and thanks the public and stakeholders for their attention and oversight. Golden Three麦 will continue to uphold transparency, responsibility, and cooperation with regulatory authorities, continuously improving food safety management through concrete actions to honor consumer trust.