INSPECTION REPORT Health Protection DSEA-ARRUJZ

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE October 2, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 105

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large bowl of rice cooling in the back of house. product measured 48 degrees C. Operator stated that the rice had been left to cooler for 2 hours. Corrective Action(s): Discarded. Ensure that all hot potentially hazardous food is cooled from 60C to 20C within 2 hours and 20C to 4C in 4 hours. Operator must use shallow containers for cooling large amounts of food. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: walk-in cooler measured 11 degrees C ambient temperature. Contents measured between 9 degrees C an 12 degrees C as follows; wood ear mushroom in water 9.9 degrees C chopped radish in water 10.5 degrees C raw chicken 10.7 degrees C Corrective Action(s): All potentially hazardous foods in the walk-in cooler discarded. discontinue the use of the walk-in cooler until it has been repaired and is capable of maintaining contents <4C at all times Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: staff members have removed sliding doors on the hot holding unit. the following food temperatures taken; pork with chili sauce 54.1 degrees C chow mein 54.1 degrees C BBQ pork 44.2 degrees C steamed minced pork 41.9 degrees C roast chicken leg 54.1 degrees C fried rice 56.0 degrees C chicken wings 50.4 degrees C Corrective Action(s): Above noted products discarded. do not remove sliding doors of the hot holding unit. ensure that all hot potentially hazardous foods are held >60 degrees C at all times Violation Score: 25 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer bottle in the BOH broken (does not spray water). Corrective Action(s): Operator had one extra bottle of working sanitizer solution. Operator to consider switching to buckets of sanitizer to store wiping cloths. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed both BOH staff handle raw chicken thawing in the prep cooler then wipe hands with wiping cloth. no handwashing observed. Corrective Action(s): hands must be washed using liquid soap and paper towels and warm water after handling raw chicken. Discussed proper handwashing practices with staff Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Various buckets of food stored around the BOH found to be stored on the floor and without lids. Corrective Action(s): Ensure that all food is protected from contamination. have covers and lids for all open containers of food. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: 6 blocks of frozen chicken wings found to be defrosting in hot water in prep sink. water measured 38.9 degrees C. chicken was still frozen. Corrective Action(s): Switched to cold water, moved to working coolers. Thawing frozen foods must be conducted using cold water, in a working cooler unit, or in a microwave. hot water is not permitted. Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler not able to maintain contents <4C Corrective Action(s): Discontinue the use of the walk-in cooler and have it repaired so it is capable of maintaining contents <4C at all times Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: REPEAT OBSERVATION: thermometer not available in sliding door cooler. Corrective Action(s): obtain a thermometer for all cooler units in the facility. temperatures must be checked twice daily to ensure that all units are operating. Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Sliding door cooler (4C) and upright freezer (-18C) within acceptable parameters. =rice hot holding (71C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 74.4 C at the dish surface (minimum 71 C required for proper sanitizing) =bleach sanitizer solution at 100 ppm chlorine available in some spray bottles =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location closure order issued for broken walk-in cooler and improper hot holding of foods. closure order reviewed with staff and posted on front door. closure order is not to be defaced, covered, removed, blocked or altered in any way. contact the district inspector when all outstanding actions on the correction order have been completed