Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-ASRRLC
PREMISES NAME
Bamboo Restaurant		Tel: (604) 385-2256
Fax: (604) 385-2258
PREMISES ADDRESS
105 - 15785 Croydon Dr
Surrey, BC V3S 2L6		INSPECTION DATE
November 3, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Zoc Fu		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bean sprouts stored at room temperature. The staff stated that these are kept out for less than two hours during the lunch rush hour.
Corrective Action(s): Discard the bean sprouts. You must keep cold potentially hazardous food items at < or = 4C at all times inside the cooler or in ice bath.
Date to be corrected: Today and ongoing.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Raw chicken stored uncovered inside the walk in cooler.
2) Dry food items (ie rice, flour) stored partially covered with lid. Handles of scoops were touching the food items.
Corrective Action(s): Cover all food items with proper lids or plastic wraps. Ensure the handles of scoops do not touch the food items.
Date to be corrected: Immediately.
Violation Score: 3

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

Follow up inspection to report #DSOG-AS9U7E
- General sanitation has improved. The dry storage area, wire racks inside the walk in cooler, underneath the prep cooler have been cleaned. Underneath the three compartment sink and behind the wok station still needs improvement in sanitation.
- Cardboard is no longer being used at the restaurant. Continue to not use cardboard to line shelves on wire racks.
- Continue to monitor the temperature of all coolers (walk in, prep) and freezer and record daily in a temperature log. The log has not been updated since October 29th.