INSPECTION REPORT Health Protection TSTY-AANTNP

PREMISES NAME Bamboo Restaurant		Tel: (604) 385-2256 Fax: (604) 385-2258
PREMISES ADDRESS 105 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE June 6, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. One container full of battered chicken cutlets was observed on the countertop at an internal temperature of 25-27 C (very close to ambient temperature). Operators could not give an accurate picture of when these were brought out of the cooler for reheating. 2. Two large containers of chopped cabbage/onions, as well as a significant amount of bean sprouts, were left out at room temperature. Corrective Action(s): 1. Discarded. Ensure cutlets are brought out in smaller amounts for reheating, and discard if left out for 2 hours. 2. Majority of each item placed back into coolers. Ensure only what is needed for the next two hours is brought out at once. Do not bring back into/out of cooler more than once. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. An entire bucket full of knives and cleavers, and one container full of whisks, brushes and peelers had not been properly washed. Almost all items in each container (as well as the containers themselves) had an accumulation of dried-on food and debris. Additionally, several plastic containers were used as food scoops, and had not been cleaned after use (stuck-on flour and food debris present). 2. Operators have been using sanitizer only at the end of the day. No sanitizer used after dealing with items that might contaminate cutting boards, countertops or other equipment. Corrective Action(s): 1. All items washed during inspection. Ensure staff run these items through the dishwasher after use - putting them back dirty is not acceptable. 2. Operators instructed to use sanitizer as a final cleaning step for food contact surfaces. Ensure this is sprayed/wiped on, then left for 2 minutes to air dry before placing food back on the surfaces. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels had run out at the main kitchen hand sink (closest to dish sinks). Additionally, one staff member cannot use the liquid soap on site, and has been using a bar of soap for hand washing. Corrective Action(s): Discussed soap bar issue during inspection - this is not acceptable due to the risk for cross-contamination. Ensure alternative liquid soaps are used. Ensure all hand sinks are stocked with liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food processor jug was in very poor condition - plastic had cracked, and the jug had been taped together. This poses a risk for plastic contamination of food, and will make the unit harder to clean. 2. One can of ketchup and one of prune sauce were left open in the cooler. Corrective Action(s): 1. Discard the jug and replace with a new one immediately after current food is processed. 2. Discarded during inspection (each had been open for several days). Do not leave high-acid food in opened cans - this may corrode the cans, and lead to illness from metal contamination of the food. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Partially-cooked chicken cutlets were stored in an empty Maple Leaf (meat) box. This poses a risk for contamination of the partially-cooked food. Corrective Action(s): Moved to plastic bus bin. Ensure these are thoroughly fried before service. Do not place cooked food in raw meat boxes (or any cardboard boxes, as these cannot be properly cleaned and sanitized). Violation Score: 3

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

Comments

*General sanitation marginally satisfactory. Some cleaning is required for frequent-contact and hidden areas (cooler door handles, sides/corners of counters, bottom shelves under counters, fume hood). No pest issues observed. *All cooler and freezer temperatures satisfactory. *Hand sinks supplied with warm water, liquid soap and paper towels (see violations section). *High-temperature dishwasher reached >71 C at plate level during sanitizing rinse. *Ensure staff thoroughly wash hands after any activity where they become contaminated. Note: it is highly recommended that staff use non-latex gloves for the purpose of mixing/sorting through large volumes of food. *Bleach sanitizer available at 200ppm. Ensure cloths are kept in this solution between uses. *Follow-up inspection required. Ensure all issues are addressed by dates and times indicated.