INSPECTION REPORT Health Protection SDHI-CDDSWG

PREMISES NAME Bamboo Restaurant		Tel: (604) 385-2256 Fax: (604) 385-2258
PREMISES ADDRESS 105 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE April 11, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE April 13, 2022
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop next to rice warmer observed stored in still room temperature water in a container. Staff placed ice in container with rice scoop during time of inspection. Corrective Action(s): In-use utensils must be stored in ice water at all times or changed every 2 hours (or as per approved sanitation plan) to prevent microbial growth and/or toxin production. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher is not functioning during time of inspection. Staff was not able to turn on the dishwasher to run a cycle and therefore the dishwasher was not verified to be working during time of inspection. Staff was not able to repair the dishwasher during inspection. The 2-compartment sink method for cleaning and sanitizing equipment, utensils and food contact surfaces was explained and demonstrated to the staff. Bleach is available on site. The restaurant is serving take-out only in single use disposable containers. Corrective Action(s): Clean and sanitize all equipment, utensils and food contact surfaces using the 2-compartment sink, drain plugs and bleach. Do not use the dishwasher until it is verified to be working by the health inspector. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed wiping their hands with wet towels which are placed throughout the kitchen. Staff observed not washing hands throughout the time of inspection (between tasks such as prepping, opening and closing of walk-in cooler door). Staff was educated to wash their hands properly and frequently. Staff placed the wet towels to wash during time of inspection. Corrective Action(s): Food handlers must wash their hands for 20-30 seconds using hot and cold running water, liquid soap and paper towel as frequently as possible to remove potential contamination and pathogens and to prevent food borne illness. Wet towels are not an adequate method of hand washing as the towels may harbor bacteria and promote the growth of potential pathogens. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple food items in walk-in cooler and sandwich cooler in front of cooking line (cut produce, cooked noodles and raw meat) observed stored uncovered. Corrective Action(s): Cover all foods with food grade material / containers to prevent potential contamination from food handlers or cross-contamination between raw and ready-to-eat foods. To be corrected: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High-temperature dishwasher is not functioning. When asked, staff mentioned that it was working yesterday but it will not turn on today. Corrective Action(s): Repair high-temperature dishwasher so that it is able to clean and sanitize dishware, utensils and food contact surfaces with a final rinse temperature of at least 71'C. Monitor and verify that the dishwasher is working at least once per day. To be corrected by: April 13, 2022 Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): White bleach sanitizer spray bottle next to 2-compartment sink observed not labelled. Corrective Action(s): Label sanitizer bottle to ensure it is easily readable and to prevent potential chemical contamination to food. Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - All coolers at 4'C or lower - All freezers at -18'C or lower - Hot-holding units at 60'C or higher - Temperature logs maintained - good! 2. Sanitation: - General sanitation of premise is satisfactory - Bleach sanitizer solution in spray bottle measured at 200 ppm chlorine concentration - 2-compartment sink available with drain plugs - Equipment stored in a sanitary manner - Ventilation hood kept in okay sanitary condition 3. Storage: - All food stored at least 6 inches off the floor - Chemicals stored away from food 4. Administration: - FOODSAFE Level 1 trained staff available on site - Permit posted at front entrance Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.