INSPECTION REPORT Health Protection MBEK-BETSSX

PREMISES NAME Bamboo Restaurant		Tel: (604) 385-2256 Fax: (604) 385-2258
PREMISES ADDRESS 105 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE August 7, 2019	TIME SPENT 3 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE August 08, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 88

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler lowest ambient temperature was measured at 8 degrees C. The following food items were measured at an internal temperature of 8 to 11 degrees C: - 4 x 30 raw shell eggs - 2 bus bins of noodles - 6 bags of noodles - bag of sprouts - 3 large bins of cooked meat - 14 packages of tofu - large metal bowl of meat - approximately 1 L container of raw eggs - approximately 2.5 kg of chopped garlic - approximately 5 kg of fungus Photos taken. No other adequate refrigerated storage for cold potentially hazardous foods available on the premises (one small preparation cooler available). Corrective Action(s): Above-noted food items were discarded at the time of inspection. Closure order issued. Ensure that cold potentially hazardous foods are stored at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by cooking. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A sieve containing fried rice was observed to be stored within one of two rice cookers. Maximum internal food temperature was measured at 57 degreees C. Corrective Action(s): Rice was reheated at time of inspection. Do not store food within a sieve in the rice cooker as the rice cooker is not intended to be used in this manner and adequate hot holding temperatures may not be maintained. Ensure hot potentially hazardous foods are maintained at 60 degrees C or more at all times to limit growth of potential pathogens and/or toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris and/or grease observed on knives stored within storage container and pots/utensils stored in dishwashing area (clean storage). Corrective Action(s): Items set aside to be washed, rinsed, and sanitized. Ensure that all equipment, utensils, and food contact surfaces are properly washed, rinsed, sanitized, then allowed to air dry to prevent potential contamination of food. Store items in a manner that protects from potential contamination. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand washing station located near upright freezer was observed to be obstructed by a large container of chicken and a bucket located in front of the sink. Corrective Action(s): Items removed. Ensure no items are located in front of or within the hand sinks as this blocks access to the hand sinks. Hand sinks must be easily accessible at all times in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Several uncovered food items observed within kitchen. One uncovered container of recently cooked meat was stored in front of a hand washing station and another uncovered container of recently cooked meat was stored in front of a fan with a considerable amount of dust build up. Fan was on and directed towards the food. 2. Open metal can of corn stored within preparation cooler. Corrective Action(s): 1. Ensure that food is protected from contamination at all times. Ensure that foods are properly covered and are stored away from potential sources of contamination, for example, sinks where water may splash onto food or sources of dust. 2. Once metal cans are opened, ensure that the contents are transferred to an appropriate food grade container with lid. The interior lining of cans may become compromised upon exposure to oxygen, resulting in potential contamination of food. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two bus bins of bagged frozen meat observed to be stored on the floor under the preparation table. Meat was still frozen. Corrective Action(s): Items removed. Do not thaw potentially hazardous food items at ambient temperatures to limit the growth of potential pathogens. Some acceptable methods of thawing: within a cooler at 4 degrees C or less, under cold running water, completely submerged in cold water that is changed every thirty minutes (in water tight packaging). Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A build up of debris and/or grease was observed in the following areas: - Dry storage bins and surrounding area - Cook line (ventilation canopy, floor, equipment, and nearby shelving) - Preparation line shelving and equipment, including preparation cooler, preparation cooler lid and handle, and cooler door seals/gaskets - Upright freezer (interior surfaces, doors) - Rear hand washing station equipment (sink, paper towel dispenser) and surrounding wall - Kitchen fan located near cook line - Spice storage area - Shelf and equipment located above dishwashing area - Door handles for coolers/freezers Note: Floor surrounding cooking equipment had flooded during the inspection (water from cooking equipment was leaking). Area was being mopped at time of inspection and leak had stopped. Corrective Action(s): Ensure that the above-noted areas are properly cleaned and sanitized. Debris and/or grease may potentially contaminate food and/or food contact surfaces, equipment, utensils and may potentially attract pest activity. Date to be corrected by: August 9, 2019. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Plastic bucket used for storage of knives is deeply pitted on the interior bottom surface and food debris has lodged into the surface. 2. Plastic protective film on metal shelving located at preparation line is peeling in several areas with debris observed in these areas. Corrective Action(s): Ensure all surfaces, equipment, utensils are smooth, non-porous, easy to clean, non-toxic, and suitable for the intended purpose. Discard above-noted bucket and provide a suitable container that meets the aforementioned requirements. Remove peeling plastic film from shelving and ensure surface meets the aforementioned requirements. Date to be corrected by: August 9, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk in cooler lowest ambient temperature measured at 8 degrees C. 2. Door seals of upright freezer are badly damaged, covered in a thick grease/residue, and have completely separated from the door in areas. Corrective Action(s): 1. Ensure walk in cooler is capable of maintaining foods at an internal food temperature of 4 degrees C or less. Have cooler serviced to meet this requirement. Date to be corrected by: August 8, 2019. 2. Provide new door seals that are smooth, non-porous, easy-to-clean, and suitable for the intended purpose. Ensure surrounding areas of the upright freezer are properly cleaned to remove all residue and grease. Date to be corrected by: August 21, 2019. Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1. No thermometer located within walk in cooler. Built in gauge does not appear to be accurate. 2. Probe thermometer on site does not appear to be accurate. Corrective Action(s): 1. Ensure all cold holding units are equipped with an easy to view thermometer that is accurate to 1 degree C in order to check the ambient temperature. 2. Ensure one or more probe thermometers accurate to 1 degree C are available on site for internal food temperature checks. Have existing thermometer properly calibrated or provide a new thermometer that meets these requirements. Date to be corrected by: August 8, 2019. Violation Score: 1

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

Comments

Routine inspection conducted: - Preparation cooler at 3 degrees C (above and below) - Beverage cooler at 3 degrees C - Upright freezer at -15 degrees C - Chest freezer at -19 degrees C - Kitchen hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels - High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum: 71 degrees C at the utensil surface) - No signs of pest activity observed at time of inspection - Permit posted at front Closure ORDER issued due to lack of adequate cold holding equipment and due to premises being maintained in unsanitary condition. Contact the Environmental Health Officer for reinspection once conditions of closure ORDER have been satisfied.