INSPECTION REPORT Health Protection 245481

PREMISES NAME Bamboo Restaurant		Tel: (604) 385-2256 Fax: (604) 385-2258
PREMISES ADDRESS 105 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE January 24, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE January 25, 2018
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher was unable to reach 71C at the plate level during final rinse. *Corrective action: Manual sanitizing of equipment is temporarily permitted (until January 25, 2018). Clean one of the basins of the two compartment sink. Follow instructions outlined on the Fraser Health Manual Dishwashing sign posted on the wall to prepare 100 ppm bleach solution in the clean basin. Wash and rinse steps can be done by submerging the equipment completely in the bleach solution for 2 minutes. Prepare new bleach solution every 2 hours. Operator was provided with chlorine test strips. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher was unable to reach 71C at the plate level final rinse. *Corrective action: Repair this dishwasher so that it is able to reach 71C at the plate level during final rinse. Corrective Action(s):

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

Comments

*A reinspection will be conducted on January 25, 2018 to confirm that the dishwasher is working properly. General comments -Hand washing stations equipped with hot and cold running water, liquid soap, and paper towels. -All coolers (walk-in, prep) at <=4C -Stand up freezer at <=-18C -Bleach available for sanitizing -No signs of pests observed during inspection.