INSPECTION REPORT Health Protection MBEK-AZ7R3W

PREMISES NAME Bamboo Restaurant		Tel: (604) 385-2256 Fax: (604) 385-2258
PREMISES ADDRESS 105 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE May 28, 2018	TIME SPENT 1.83 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE May 29, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler was measured at 6 to 7 degrees C at time of inspection. Walk in cooler was in frequent use. Corrective Action(s): Ensure walk in cooler is able to maintain 4 degrees C or less. Have cooler serviced if required. Date to be corrected by: Today. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice observed in one rice warmer was measured at an internal temperature of 15 degrees C. Rice warmer was off and it was stated by staff that rice was removed from the walk in cooler at opening time (more that 2 hours prior). Corrective Action(s): Rice was discarded by staff. Ensure that hot potentially hazardous foods are maintained at 60 degrees C or greater to limit the growth of potential pathogens and/or toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Several knives were stored with debris in a container near the food preparation area. Food debris was observed in the bottom of the container. Corrective Action(s): Knives and container were moved to the dishwashing area to be cleaned and sanitized. Ensure that all utensils are stored away in sanitary condition to limit potential cross contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several wiping cloths that appeared to be soiled were observed on prep surfaces and counter. Corrective Action(s): Wiping cloths were placed into a bleach water sanitizing solution at 200 ppm chlorine. Ensure that wiping cloths are stored in a santiizer solution when not in use to limit potential contamination. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Several large containers were stored on the floor in front of the kitchen hand washing station (near deep fryers), obstructing access. 2. No liquid hand soap was available for kitchen hand washing station as soap dispenser had fallen off the wall. 3. A bar of hand soap was observed at the mop sink. Corrective Action(s): Large containers were removed at the hand washing station and a bottle of liquid hand soap was provided at the hand basin. Bar of hand soap was discarded. Ensure that all hand washing station are unobstructed and supplied with hot and cold running water, soap in a dispenser (i.e. liquid soap), and single use paper towels at all times to facilitate proper hand washing. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed: 1. Double stacking of containers in prep area and coolers. 2. Scoops and bowls stored within food products. 3. A mesh bag of onions stored on the floor near the dishwashing area. 4. Open cans of food in the walk in cooler 5. Uncovered foods in the walk in cooler Corrective Action(s): Ensure that all food is protected from potential contamination. Open cans of food were transferred to food grade containers and mesh bag of onions was removed from the floor. Ensure that scoops are stored in a way to protect food from potential contamination (e.g. handle outside of food product). Ensure that all foods are properly covered and a proper barrier is in place if they are to be stacked. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. One meat cleaver stored with other knives was observed to be heavily rusted. 2. Take out containers were being used for storage of food in the prep cooler and as a bowl/scoop in dry storage. Corrective Action(s): 1. Meat cleaver was set aside to be removed from the premises as rust may potentially contaminate food contact surfaces. Ensure that all food contact surfaces are maintained so that they are suitable for their intended purpose, durable, easy to clean, free from noxious/toxic substances, and in good working order. 2. Food transferred to reusable food grade containers and bowl/scoop was removed from dry storage product. Take out containers are intended for single use only. Violation Score: 3

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

Comments

Routine inspection conducted: - Preparation cooler at 3 degrees C (above) and 1 degree C (below) - Reach in freezer at -9 degrees C. Note: Freezer on defrost cycle. - Chest freezer at -11 degrees C. - Bleach water sanitizer available in labeled spray bottle at 100 ppm chlorine. - High temperature dishwasher measured 74 degrees C at utensil surface (minimum 71 degrees C at utensil surface) - Hand washing station (near kitchen entrance) was unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - No signs of pest activity observed at time of inspection - Washroom is clean and sink is adequately supplied. Notes: 1. Cooling procedures were discussed. Ensure that potentially hazardous foods such as rice are cooled from 60 degrees C to 20 degrees C within 2 hours, and from 20 degrees C to 4 degrees C within 4 hours. Using shallow containers is one method used to facilitate rapid cooling. 2. Ensure that items are being stored off the floor. It is recommended to provide shelving in the area near the chest cooler. 3. Latex gloves observed on site. Latex gloves should not be used for handling food as patrons may potentially have latex allergies.