INSPECTION REPORT Health Protection 229948

PREMISES NAME Green Bamboo Vietnamese Cuisine		Tel: (604) 434-2300 Fax:
PREMISES ADDRESS 1230 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE October 2, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jerry (Zeqiang) Yang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Reviewed the cooling practice with the operator. The operator uses 2 fans to cool down the broth. This will only cool down the top layer of the broth. Corrective Action(s): Ensure to stir occasionally and cool in the ice water bath. Check the internal temp every 1 hour. The broth must be cooled down from 60 deg. C to 4 deg. C within 6 hours. Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Noted 4 beef broth stock pots internal temp. @ 13 deg. C - 15 deg. C. The operator stated the stock pots were moved into the cooler 4 hours prior to the inspection. 2) Noted Bean Sprouts out at the room temp. <= 1 hour. Corrective Action(s): 1) Directed to cool down in the ice water bath. Explained to the operator that it will take over 6 hours to cool down to 4 deg. C when the volume is large. 2) Directed to put ice cubes in the bean sprout container.

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: The operator lost their permit Corrective Action(s): Call the Health Department to get a replacement Call 604-918-7690 Correction date: 1 week Violation Score:

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

*General: -Handsinks fully equipped -Undercounter coolers <=4 deg. C -Standup cooler @ 5 deg. C -Chest freezer @ -18 deg. C -Hot holding (soups) @ >= 60 deg. C -Bleach water was prepared @ 100 ppm Cl -Washroom fully equipped. *NOTE: -The cleaning sticker on the vent hood was missing -Ensure to keep the sticker at all time for a record.