INSPECTION REPORT Health Protection KMLN-A9UUGP

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE May 11, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE May 12, 2016
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 80

Critical Hazards: Total Number: 6

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found rice cooling on counter for more then 3 hours internal temperature was 38 C Corrective Action(s): - Discard rice - Cooling must take place in small shallow containers, or using an ice water bath. Must cool from 60 - 20 C in 2 hours, and 20 to 4 C in cooler Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found noodles sitting out at room temperature under prep table. Corrective Action(s): Must keep potentially hazardous noodles at or below 4 C.Discard all items left at room temperature for more then 2 hours, place all others in the cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found inserts to be between 42 C and 48 C. Corrective Action(s): - Must keep potentially hazardous foods above 60 C at all times. - Discard items and adjust hot holding unit befoer placing any other food items inside. - Must keep doors on hot holding unit at all times. - This is a repeat offensive Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Found multiple food inserts and small pots to be put away with food debris still on them Corrective Action(s): - Must ensure all equipment, and dishes are washed and sanitized in a manner that removes all food and organics. - Wash rinse and sanitize all equipment and dishes after use Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed staff member using clean side of dish washing area to prepare eggplant 2. Found multiple inserts to be stacked while wet and left to dry Corrective Action(s): 1. Ensure all staff are aware that food prep is to be done in designated areas and not in dishwashing area 2. Ensure all equipment is properly air dried before putting away. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Watched staff member use food prep sink to wash their hands with out soap. Corrective Action(s): Remind all staff of proper hand washing procedures: must use designated hand sinks, must use liquid soap and paper towel, must wash hands after every possible contamination (i.e. touching face, money, garbage, etc). Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Found bags of opened bulk items on shelving units, and containers with out proper lids or covers. Corrective Action(s): - Ensure all opened bulk food items are stored in pest proof containers - foods need to be covered when not in use with proper lids or plastic wrap CORRECT: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food build up noted in hard to reach areas under 3 compartment sink, cook line, under prep cooler, walls under/behind all equipment and shelving units Corrective Action(s): Thorough cleaning of the kitchen is required, paying special attention to the above noted areas. CORRECT: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher gauge only reached 174 F on final rinse, needs to reach 180 F. Final rinse inside dishwasher was 75 C Corrective Action(s): Have temperature gauge repaired or replaced. CORRECT:1 week Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: New prep cooler added to kitchen, new counter added to front service area Corrective Action(s): Must submit floor plans for any changes to kitchen that involve new equipment or moving of existing equipment. Updated floor plans are required. CORRECT: 1 month Violation Score: 1

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

Comments

- Walk in cooler was 4 C - Prep cooler was 4 C - Upright cooler was 2 C - Freezer was -13 C - Deep freeze was -20 C - Hot holding of rice was 60 C - Hand sinks had liquid soap, paper towel, hot and cold water - Spray bottles and buckets had 200 ppm chlorine - No signs of pest activity noted during inspection - Dishwasher had a final rinse of 75 C at plate

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KMLN-A9UUGP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment