INSPECTION REPORT Health Protection ZDER-BGMV4B

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE October 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE October 15, 2019
INSPECTION TYPE Follow-Up
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 = 30

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution available at 200 ppm chlorine - wiping cloths appeared soiled and left on counters Corrective Action(s): Ensure wiping cloths are stored in sanitizer when not in use. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Double stacking still an issue in glass cooler 2. Raw chicken draining in strainer into large bowl in walk in cooler above raw veggies Corrective Action(s): 1. Ensure all food is covered and no other containers stored directly on the food. Have protective cover on top of food before stacking another container on top of it. 2. Ensure all raw proteins (meats) are stored under or away from ready to eat foods, cooked foods or veggies to prevent cross contamination. Re-organize food in cooler. All food in walk in appeared covered with lid. Correction date: immediately Violation Score: 15

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

Comments

Follow-up inspection to report #ZDER-BGKUQ3 -200 ppm chlorine sanitizer solution available during inspection *Ensure wiping cloths are stored in solution at all times when not in use (***violation noted above) -All hot foods being hot held at 60 C or higher during inspection -All cut veggies placed in cooler -Staff were thawing raw meat in prep sink during inspection, 6 buckets of cooked meet cooking at room temp (just came off stove), staff able to explain proper cooling but unable to demonstrate during inspection - will verify in next follow-up