INSPECTION REPORT Health Protection RLAM-B2KUBP

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE July 11, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE July 18, 2018
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several large uncovered buckets of vegetables observed on kitchen floor: brocoli, bok choy (22 C surface temperature), cabbage. Corrective Action(s): Produce returned to walk-in cooler at time. During non-peak periods, keep potentially hazardous food in fridge. Only place out small containers and replace as necessary. These small volumes should also be covered to prevent from contamination. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Dirty knife (grease + food buildup) observed to be inserted between shelving by wok. This is not a sanitary area. 2. Wiping rags observed to be stored on counter top despite sanitizer pails at front and back of restaurant. Corrective Action(s): 1. Provide designated storage container (washable) to store food contact surfacs. Knife rewashed at time. 2. Wiping rags must be stored in sanitizer when not in use to prevent microbial growth. Change solution out when concentration falls below 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Pallet for incoming deliveries observed to be dirty with food debris. 2. Walk-in cooler shelving observed to have dust/debris accumulating. Corrective Action(s): 1. Remove pallet, provide a easily washable alternative to keep food containers off floor. 2. Clean shelving (1 week). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Butcher knives observed to be separated with cardboard pieces; pieces were oil stained and worn out. Corrective Action(s): Cardboard pieces discarded. Butcher knives rewashed in dishwasher. If you wish to separate knives, store in separate containers or use proper food contact surfaces (i.e. washable) to do so. Violation Score: 3

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

Comments

Front: Handsink fully stocked with hot and cold running water available. Sanitizer pail ~ 200 ppm chlorine detectable. New hot holding case in place, following internal temperatures taken: tomato egg 62 C, green beans 63 C, mapo tofu 72 C, short ribs 60 C, egg plant 62 C, fried rice 62 C. *in general, do not overfill inserts during non-peak periods, this will allow for better hot holding. Covers will also help. Rice warmer behind hot case 61 C. Rice warmer on side counter 84 C. Chest freezer - 16 C. Back : Handsink fully stocked with hot and cold running water available. High temperature dishwasher 181 F gauge, 75 C plate level. Sanitizer pail ~ 200 ppm chlorine detectable. Undercounter prep cooler 4 C. Reach in cooler 57 F at time of inspection but dropped to 47 F at end, following internal temperatures taken: taiwanese pork 1 C, beef brisket 4 C. Do not overfill cooler to allow for proper cold air circulation. Standup freezer - 17 C. Walk in cooler 4 C; most food products covered. No signs of pest noted. Foodsafe certified staff onsite (2020 expiry).