INSPECTION REPORT Health Protection DSOG-CNMVJ8

PREMISES NAME Green Bamboo Vietnamese Cuisine		Tel: (604) 434-2300 Fax:
PREMISES ADDRESS 1230 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE February 1, 2023	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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer in the back of the kitchen measured <50ppm chlorine bleach concentration. Corrective Action(s): Operator prepared new sanitizer at 100ppm chlorine bleach concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): - Mouse droppings observed on the floors in the washroom, by the toilet. - Multiple sticky traps soiled with bugs and dirt. - Operator implements own pest control management system. Corrective Action(s): - Clean up the droppings using appropriate sanitizer. - Replace soiled sticky traps with new ones. Ensure to change out the sticky traps and monitor the live traps routinely as part of your pest control management system. Violation Score: 9

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

Comments

- General sanitation is satisfactory. - Main handwash station equipped with hot/cold running water, liquid hand soap in a dispenser and single-use hand towels. Do not store any sponge or cleaning equipment inside the sink. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. - Operating Permit with a valid decal posted. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - Washroom handwash station fully stocked with liquid soap and single use hand towels. Temperature control: - All coolers < or = 4C - All freezers < or = -18C - Working thermometers inside all coolers.