INSPECTION REPORT Health Protection SDHI-C7JTX3

PREMISES NAME Bamboo Restaurant		Tel: (604) 385-2256 Fax: (604) 385-2258
PREMISES ADDRESS 105 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE October 6, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zoc Fu		NEXT INSPECTION DATE October 08, 2021
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Tempura fried vegetables and meat observed stored at room temperature. Meat tempura probed at 18'C. Staff mentioned it was prepared <2 hours ago. Staff immediately moved all tempura fried foods to the walk-in cooler during time of inspection. 2. Cooked rice observed in rice cooker, with rice cooker turned off. Rice probed at 40'C during inspection. Staff mentioned the rice was made 30 mins prior. Staff removed the rice from the cooker to cool to 20'C and then put into the walk-in cooler during time of inspection. Corrective Action(s): Ensure all potentially hazardous foods are stored at 60'C or higher to prevent microbial growth and/or toxin production and to prevent foodborne illness. If potentially hazardous foods are not hot-held, ensure foods are served immediately or cooled to 20'C in 2 hours or less and to 4C or less in 4 hours or less. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand washing station next to two-compartment sink observed leaking. Hot water was turned off at the faucet. Staff turned the hot water back on during time of inspection. 2. Hand washing station next to two-door stainless steel freezer observed obstructed by a large container. Sink basin also observed obstructed with a container inside. Staff removed the obstructions during time of inspection. Corrective Action(s): Ensure all hand washing stations remain unobstructed to encourage frequent handwashing and to prevent foodborne illness due to cross-contamination. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Multiple food items in sandwich cooler observed uncovered during time of inspection. Dry flour also observed uncovered. 2. Three boxes of dry foods in dry storage area observed stored directly on the floor. Staff moved the boxes of food off the floor during time of inspection. 3. Raw meat observed stored above raw cut vegetables in walk-in cooler. Eggs observed stored on top shelf above produce in walk-in cooler. Staff moved the vegetables to one side of the cooler and the raw meat and eggs to the other side of the cooler. Corrective Action(s): Ensure all foods are kept covered and stored at least 6 inches off the floor. Ensure raw meat is stored seperately from ready-to-eat foods such as produce to prevent potential contamination and foodborne illness. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat observed thawing at room temperature in a basket in two-compartment sink without running water. Staff turned on running water during time of inspection. Corrective Action(s): Ensure all potentially hazardous foods are thawed using one of the following acceptable techniques to prevent time-temperature abuse and to prevent foodborne illness: - under cool water - in the walk-in cooler - in the microwave Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Few house flies observed during time of inspection. Corrective Action(s): Ensure all pest entry points are closed. Monitor house fly population and contact pest control if problem persists. Install sticky traps in the kitchen to prevent contamination to food. Date to be corrected by: October 8, 2021 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Front door observed open during time of inspection. Staff mentioned that the door was left open for fresh air - the door was closed during time of inspection. Corrective Action(s): Leaving doors open can allow potential pests to enter and contaminate food. Ensure all pest entry points are blocked to prevent pests from entering, harbouring and breeding on premises and to prevent possible contamination from pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premises is unsatisfactory. The following areas are observed in unsanitary condition: 1. All cooler door handles 2. Behind and around all cooking units 3. 2-door stainless steel freezer (inside) 4. Ventilation hood Corrective Action(s): Ensure the above mentioned areas are de-greased, deep cleaned and sanitized to prevent pest harbourage and to prevent possible contamination. Date to be corrected by: October 8, 2021 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet in kitchen next to two-compartment sink observed leaking. Staff mentioned that it only leaks when the hot water is turned on. Corrective Action(s): Repair the faucet to ensure it is not leaking and is in good working order to encourage proper handwashing (with hot and cold running water). Ensure the hot water remains on at all times. Date to be corrected by: October 8, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted: Observations: 1. Temperatures: - Walk-in cooler at 4'C - 2-door stainless steel freezer at -18'C - Chest freezer at -18'C - Prep cooler at 3'C (bottom) and 4'C (top) NOTE: temperature logs are not maintained. Ensure temperature logs are maintained as per food safety plan 2. Sanitation: - Hand washing stations supplied with liquid soap, paper towel, hot and cold running water - Bleach sanitizer measured at 200 ppm chlorine concentration with test strip - High-temperature dishwasher reached 81'C at plate surface (final rinse temperature above minimum required temperature of 71'C) 3. Administration: - FOODSAFE Level 1 trained staff available on premises - Operating permit posted conspicuously Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns