INSPECTION REPORT Health Protection ZDER-BRSUHA

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE July 23, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 insert of cooked meat cooling on counter under microwave at 35 C Corrective Action(s): Ensure all hot food requiring cooling are rapidly cooled and then covered and placed in cooler to bring food under 4 C rapidly. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried meat noted on grill awaiting re-heating once order is placed - noted at 37 C Corrective Action(s): Ensure all hot food is held at 60 C or higher. Any hot food held below 60 C for longer than 2 hours must be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 buckets of frozen cooked food stored with lids on counter thawing at room temperature. Going to be prepared next day. Corrective Action(s): Ensure all frozen foods requiring thawing are thawed in a cooler over night or under running cold water in prep sink for quicker thawing. Operator moved frozen food into walk in cooler during inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant in overall sanitation in back kitchen since last routine inspection. Additional cleaning required: 1. On glass of standing cooler - sticky/ oily 2. On outside of some bulk plastic food containers - dried food debris/ sticky Corrective Action(s): Ensure all surfaces are maintained in sanitary condition during operation. All areas of the kitchen must be on a cleaning schedule to maintain high sanitation. Follow sanitation plan, update plan if required. Correction date: 1 week 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 3 C - Walk-in cooler 3 C - Stand up freezer -17 C - High temp dishwasher noted at 71.9 C at the plate and 188 F at the gauge - Food in walk in cooler and standing cooler is covered and protected - no double stacking noted - excellent, continue practice - Sanitizer bucket noted at 100 ppm chlorine with wiping cloths, cloths appear to be in use -Vent hood and surfaces around cooking equipment appear to be in sanitary condition - utensils stored in sanitary manner -Plastic knife holder appears to be in good sanitary condition -Prep sink drain shield extended with plastic extension - satisfactory addition -Sinks appear to be maintained in sanitary condition with plugs visible and in use. Front - Handwashing stations were fully stocked with hot/cold running water, soap, and paper towels. - Hot held 60-65 C; rice in cooker 69 C - In-use utensils are washed and sanitized at least every 2 hours. - Rice scooper stored in ice bath when not in use and changed every 2 hours - Sanitizer bucket with wiping cloth and sanitizer spray bottle (labelled) noted at 100 ppm chlorine Side area - Chest freezer -24 C - Shelf stable food and boxed veggies appear to be organized and protected from contamination No signs of pest activity at the time of inspection. Chef has valid FOODSAFE certificate Permit posted Cleaning improvements and organization noted through out facility ***Covid safety measures appear to be in place - masks worn by staff, barriers at POS, hand sanitizer, spacing between tables (seating 2m apart) -Provided hard copy of WorkSafeBC covid safety plan template (Chinese version) -Asked operator to provide email so FHA can provide covid signage and other covid resources - operator will ask owner to contact FHA - EHO business card provided