INSPECTION REPORT Health Protection MBEK-AWG2Z5

PREMISES NAME Bamboo Palace		Tel: (604) 853-8311 Fax:
PREMISES ADDRESS 33508 South Fraser Way Abbotsford, BC V2S 2B5		INSPECTION DATE March 1, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Ma Diem Chung		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large buckets of fried pork in the walk in cooler were measured at an internal temperature of 12 to 13 degrees C. Staff stated the pork was cooked the night before, allowed to cool at room temperature, then transferred to buckets in the walk in cooler. Both buckets of pork were discarded by staff during the inspection. Corrective Action(s): Ensure that all potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Ensure that food items are cooled to 4 degrees C or less before placing into large volume buckets/containers. Shallow containers or trays can be used to facilitate rapid cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer was prepared after restaurant opened. Bleach sanitizer was prepared by staff with the addition of soap and in excess of 200 ppm chlorine. Corrective Action(s): Bleach water sanitizer was remade at 100 ppm for front and back kitchen areas. Wiping cloths stored in sanitizer solution. Please ensure that a food contact surface sanitizer is available at all times during operation. For a 100 to 200 ppm solution, mix 1/2 to 1 teaspoon household bleach for every litre of water. Adding soap to sanitizer solutions may reduce the effectiveness of the sanitizer and/or leave a soapy residue. Sanitizer is meant as the final step after cleaning. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): In addition to liquid hand soap, a bar of soap was located at one hand washing station. Bar of soap was removed during inspection. Corrective Action(s): Ensure that only soap in dispensers is provided at all handwashing stations to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed: 1. Mesh bags of onions stored directly on the floor (in walk in cooler and basement area) 2. Uncovered food items observed in walk in cooler 3. Food items stored in metal cans in walk in cooler 4. Raw shell eggs stored above fresh tomatoes and fresh green onions in walk in cooler 5. Light in walk in cooler is not shielded Corrective Action(s): Ensure that all foods are stored off the ground to protect from potential contamination and to facilitate proper cleaning. Ensure that all foods are properly covered to protect from potential contamination. Once opened, canned food items are to be transferred to food grade containers. Ensure that raw meats and raw eggs are not stored above potentially ready to eat foods. Ensure that light is properly shielded in case of bulb breakage. Date to be corrected by: Today. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation hood canopy was observed to have a buildup of grease. Next cleaning date posted on ventilation hood was noted as "Feb 30 2018" Corrective Action(s): Ensure ventilation hood canopy is properly cleaned and sanitized. Food debris and/or grease may potentially contaminate food below and potentially attract pests. Ensure ventilation hood canopy is cleaned and sanitized on an ongoing basis to limit the accumulation of food debris and/or grease. Date to be corrected by: March 15, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -18 degrees C or less - Hot holding (rice) at 60 degrees C or more - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. - High temperature dishwasher measured 80 degrees C at utensil surface during final rinse (minimum 71 degrees C) - Ice machine is maintained in clean condition. Scoop is stored safely. - No evidence of pest activity observed - FOODSAFE requirements met at time of inspection. *Note: One front staff member holds FOODSAFE; it is recommended to have additional staff in the kitchen certified. - Washrooms maintained in clean condition. Hand washing sinks are properly supplied. - Permit posted at front If you have any questions or concerns, please contact the Environmental Health Officer.