INSPECTION REPORT Health Protection KKIM-D2HUQC

PREMISES NAME Green Bamboo Vietnamese Cuisine		Tel: (604) 434-2300 Fax:
PREMISES ADDRESS 1230 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE February 16, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jerry (Zeqiang) Yang		NEXT INSPECTION DATE February 26, 2024
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 = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked pork hock stored in room temperature for more than 2 hours. Corrective Action(s): - Item discarded. Ensure to either keep food item cold at 4C or below OR hot at 60C or above. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - 1 live cockroach sited behind a pipe underneath the 2 compartment sink. - Dead cockroaches observed on floor and on sticky traps. Corrective Action(s): - Spray treatment to be done by a professional pest control company. Ensure a service report is provided indicating what has been done, area of treatment and the pesticide used. Deep cleaning must follow the treatment. Ensure foods are protected during the treatment. Date to be corrected by: Feb 26, 2024 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Cleaning chemical bucket is soiled. - Grease build up observed underneath & around the deep fryer. - Items placed directly on floor. - Excessive number of items & equipment on site leading to lack of storage space / organization. Corrective Action(s): - Deep clean the facility. - Degrease the floor. - Discard items not in used. - Ensure there are no boxes & buckets directly on floor. Date to be corrected by: Feb 26, 2024 Violation Score: 9

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

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - Chest freezer at -18C or below. - No hot holding observed at the time of inspection. Ensure broths are on continuous boil. - High temperature dishwasher reached 71C or above at plate level during the final rinse. - Sanitizer in a bucket measured at 200ppm chlorine. - Operator with valid foodsafe level 1 training present.