INSPECTION REPORT Health Protection ZDER-BLRUG2

PREMISES NAME Bamboo Garden Chinese Restaurant		Tel: (604) 298-9869 Fax:
PREMISES ADDRESS 8911 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE February 13, 2020	TIME SPENT 1.25 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	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket available with wiping cloths in solution. Solution noted at 0 ppm. Operator made solution previous day. Corrective Action(s): Ensure 100-200 ppm chlorine solution is available during operation. Prepare a fresh solution every morning and replenish every 2-4 hours or when solution becomes dirty/cloudy. *Repeat violation Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 large bowls of raw chicken noted in walk in cooler on shelf above box of tomatoes. Corrective Action(s): Ensure all raw bloody proteins are store below or away from veggies and ready to eat foods. Re-organize raw proteins. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Card board divider used to block thawing meat in large prep sink. Corrective Action(s): Ensure all materials in kitchen are smooth, durable, non-absorbent and easy to clean. Cardboard does not meet these standards. Get a larger (taller) stainless steel divider to separate the thawing food in the sink from the drain. Card board must be removed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Broken/ fraying wire strainer in dishpit. Corrective Action(s): Ensure any damaged equipment is either repaired or replaced. Broken parts of equipment could break off into the food and become a physical hazard. Discard/replace all damaged equipment. Strainer discarded during inspection. Operator will talk to owner about getting replacement equipment when needed. Violation Score: 3

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

Comments

Routine: Kitchen - Handwashing stations were fully stocked with hot/cold running water, soap, and paper towels. - Prep cooler: 3 C - Stand up glass fridge 4 C - Walk-in cooler 3 C - Stand up freezer -18 - High temp dishwasher noted at 73.5 C at the plate after 3 cycles - Good thawing practices under cold running water - Food in walk in cooler and standing cooler is covered and protected - no double stacking noted - excellent Front - Handwashing stations were fully stocked with hot/cold running water, soap, and paper towels. - Hot held 62-67 C; rice in cookers above 60 C - In-use utensils are washed and sanitized at least every 2 hours. - Rice scooper stored in ice bath when not in use Side area - Chest freezer -22 C No signs of pest activity at the time of inspection. Chef has valid FOODSAFE certificate Permit posted Cleaning improvements and organization noted *Sanitizer use concerns (violation noted above)