INSPECTION REPORT Health Protection TSTY-AFGULG

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 7, 2016	TIME SPENT 1.4 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Three stacked plastic bins of par-cooked deep fried meats were left out on the counter during the lunch period. Staff state these are still being brought out of the cooler for rush periods, then placed back in the cooler (in the bins) while not busy. Internal temperature averaged 18 - 19 C. 2. Other chopped vegetables (including cucumber and cabbage) were also observed out on the countertops. Corrective Action(s): 1. Moved to freezer during inspection for rapid cooling. Discussed cooling procedures with staff - while these have improved, you must split the bins up into shallower or smaller containers/pans in order to allow rapid cooling. Additionally, do not move the food repeatedly from cooler to countertop. Ensure the 2-hour room temperature rule in your food safety plan is followed. 2. Ensure all chopped/processed fruits and vegetables are kept under refrigeration - do not leave out at room temperature (particularly low-acid foods such as cucumbers and melons). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several used cloths were left out on countertops. Corrective Action(s): Moved to bleach sanitizer solution during inspection. Ensure used cloths are cleaned and then soaked in sanitizer while not in use. Do not leave these out on the counters, as room temperature storage may allow growth of bacteria within the cloths. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

*General sanitation marginally satisfactory. Ensure frequent-contact surfaces (e.g. cooler door handles, edges of countertops, backsplashes and food containers) are thoroughly cleaned and sanitized on a regular basis. *No pest issues observed during inspection. *Note: vent hood cleaning is scheduled for this week - ensure grease does not drip onto stovetop area. *High-temperature dishwasher reached 71 C at the plate level during sanitizing rinse. *Bleach sanitizer available at 200ppm in spray bottle. *Walk-in cooler at 5 C (after heavy use). Ensure this comes down to 4 C or colder by the end of today. *Prep line cooler at 4 C. Note: ensure items are not double-stacked in the top insert tray section. *Drinks cooler at 4 C. Upright freezer in kitchen and chest freezer in back storage at -18 C or colder. *Dry storage areas maintained in tidy condition. *Hand sinks in kitchen and washroom supplied with warm water, liquid soap and paper towels. *Hot holding of rice and soup at 60 C or higher. *Organization of raw and ready-to-eat foods satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AFGULG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment