INSPECTION REPORT Health Protection ZDER-BGKUQ3

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE October 2, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE October 04, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Hot chicken soup poured from large pot into 4 smaller plastic buckets and cooled at room temp on counter during inspection. Corrective Action(s): Ensure all hot foods requiring cooling are rapidly cooled: 1. In small shallow containers 2. in ice /cold water bath 3. with ice/cooling wand Rapid cooling: >60 C to 20 C in 2 hours 20 C to <4 C in 4 hours Cooling at room temp for an hour then placed in walk in cooler is not an acceptable cooling method. EHO reviewed proper cooling methods with food prep staff during inspection. Staff modified rapid cooling practice to cold water bath for cooling of all small buckets of hot soup. Review practices and Food Safety Plan with other food handlers. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 large buckets of raw chicken left out at room temp during inspection. Corrective Action(s): Ensure all PHFs if not cooked right away are placed in a cooler at or below 4 C. Relocate chicken to the walk in cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Cooked whole eggs noted at 36 C in insert in hot holding unit. Insert was double stacked above lower insert in unit. Corrective Action(s): Ensure all PHFs requiring hot holding is maintained at or above 60 C. All food must be re-heated or cooked hotter than 74 C before being placed in hot holding unit. Do not double stack insert or the top insert with the food will not be at or above 60 C. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer not available at start of inspection and dirty wiping cloths available on counter. After arrival sanitizer bucket made at 200 ppm chlorine with dirty wiping cloths in solution. Corrective Action(s): Ensure sanitizer solution is made a the start of the day at 100-200 ppm chlorine with cleaning wiping cloths. Replenish all sanitizer buckets/containers every 2-4 hours or as solution becomes dirty to maintain 100-200 ppm chlorine solution. ***REPEAT VIOLATION*** Violation Score: 15

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit not posted in conspicuous location (in view of public) during inspection Permit was put away in drawer during re-painting of the walls and was not re-posted. Permit does not have most recent permit decal (current: exp Mar 31, 2018) (new: exp Mar 31, 2020) Corrective Action(s): Ensure health permit is re-posted in a place visible to public and have most recent permit decal (Mar 31, 2020) Correction date: 2 days Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Double stacking of pre-portioned foods in glass cooler, uncovered food in walk in and prep cooler. Corrective Action(s): Ensure all food once stored in a cooler is covered, stored off the ground and protected from contamination. Do NOT double stack containers directly on food - the bottom of the container is not clean and can contaminated the food it is placed on. Cover all food with a food grade barrier (plastic wrap or lid). Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning due to grease and food debris accumulation: 1. On the floor and area around deep frier 2. On top and around hot water tank 3. On top and around grease trap Corrective Action(s): Clean the above areas and any hard to reach areas Correction date: 2 days Violation Score: 3

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

Comments

Routine: Kitchen - Handwashing stations were fully stocked with hot/cold running water, soap, and paper towels. - Prep cooler: 3 C - Stand up glass fridge 4 C - Walk-in cooler 3 C - Stand up freezer -14 - High temp dishwasher noted at 76 C at the plate after 3 cycles - Good thawing practices under cold running water Front - Handwashing stations were fully stocked with hot/cold running water, soap, and paper towels. - Hot held 62-65 C; rice in cookers above 60 C - In-use utensils are washed and sanitized at least every 2 hours. - Rice scooper stored in ice bath when not in use Side area - Chest freezer -20 C No signs of pest activity at the time of inspection. Chef has valid FOODSAFE certificate exp. March 2020