INSPECTION REPORT Health Protection DSOG-ARRS6L

PREMISES NAME Bamboo Restaurant		Tel: (604) 385-2256 Fax: (604) 385-2258
PREMISES ADDRESS 105 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE October 2, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty wiping cloths visibly soiled with food debris stored on prep tables near food items. Corrective Action(s): Store all dirty wiping cloths in designated bin or area away from food items. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Most food items in the walk in/prep/upright coolers and freezer were not covered with proper lids or plastic wraps. Double stacking of food items observed. 2) Noodles in white bucket stored uncovered at room temperature. 3) Dry food items (ie flour, rice) stored uncovered on shelves with scoop handles touching the food items. 4) Stainless steel bowl was stored directly on the food items (ie. raw pork in batter). Corrective Action(s): Cover all food items with proper lids or plastic wraps. Do not double stack food items. Do not store stainless steel bowl directly on the food. You must protect food from contamination. Repeat violations will lead to stricter enforcement and/or violation tickets. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease, dirt, and food debris in the following areas: - frequent contact surfaces (sink tap handles, cooler/freezer door handles) - underneath prep cooler - dry storage area - inside the walk in cooler - on shelves of wire racks inside the walk in cooler - underneath two compartment sink - floors throughout the kitchen - underside of shelves at the prep table Corrective Action(s): Clean the areas noted above. You must implement a regular cleaning schedule. These areas will be checked during the follow up inspection. Date to be corrected: Immediately. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard being used to line shelves. There was visible build up of grease on the cardboard. Corrective Action(s): Cardboard is not approved to be used in the kitchen to line shelves. Discard the cardboard. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler measured at 15C at the time of the inspection. Both the thermometer inside the walk in cooler and gauge measured 15C. The operator insisted that the recent heavy use during the lunch rush was the cause of the temperature increase. The internal temperature readings of multiple food items were measured at between 11 and 18C: - Raw pork: 11C - Cooked noodles: 15C - Cooked beef strips: 18C The operator stated that these food items were stored for < 2hours. The temperature log recorded that the walk in cooler was measured at 4C in the morning. Corrective Action(s): You must call for service of the walk in cooler. The operator failed to demonstrate adequate temperature of the walk in cooler. All coolers must maintain temperature < or = 4C at all times. 15C is too high. Transfer the food items inside a working cooler at < or = 4C. This is a repeat violation and failing to comply with this requirement will lead to a violation ticket. Date to be corrected: Immediately. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Cleaner (could not be verified) was stored in a Sriracha sauce bottle. The operator claimed that it was bleach solution but chlorine test strip showed no bleach in the solution. Corrective Action(s): Label all chemical bottles. Date to be corrected: Today and ongoing. Violation Score: 3

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

Comments

- General sanitation is poor. Needs improvement in the areas noted in the violation section. - All handwashing stations (main kitchen, bar, service area) stocked with cold/hot running water, soap, and paper towels. You must make this area easily accessible by staff and free of any obstructions. - All other coolers (prep, upright) < or = to 4C. - All freezers (upright) < or = to -18C. - All hot holding units > or = 60C. - High temperature dishwasher achieved 72C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles 100 ppm bleach solution. You must provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces. Change the sanitizer solution in bottles regularly to ensure strength is adequate. - No signs of pest activity. - FOODSAFE certified staff but could not be verified. Please provide copies of all FOODSAFE certificates during the follow up inspection.