INSPECTION REPORT Health Protection ZDER-BGQUJF

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE October 7, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # ZDER-BGKUQ3 of Oct-02-2019 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. Correction: 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. Code 206 noted on Routine inspection # ZDER-BGKUQ3 of Oct-02-2019 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. Correction: 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

Comments

Follow-up inspection to report #ZDER-BGMV4B -Proper rapid cooling methods demonstrated -All hot held foods appears to be maintained at or above 60 C -Temp logs available on the sliding glass cooler and walk in cooler. *recommend recording hot holding temps for hot hold unit - probe thermometer available and used by operator. *collect all temp logs at end of the month and keep in binder onsite -Raw meats stored in walk in cooler on lower shelf away from ready to eat foods and veggies. All food appears covered. -Sanitizer bucket with wiping cloths in use and noted at 100 ppm chlorine -Food in glass cooler is covered and no double stacking noted without proper barriers on food -Area beside deep frier is being maintained in sanitary condition.