Bamboo Chopsticks Express

112-2189 Springfield Rd Kelowna BC V1Y 7X1 · Restaurant - Food Service

7 inspections

1. MonitoringNov 18, 2025

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooked onions and herbs were being kept in oil at room temperature. The staff could not provide a timeline for how long this was left out at room temperature. Staff voluntarily discarded this at time of inspection. Staff need to keep potentially hazardous food below 4°C or above 60°C
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): The staff could not provide chlorine test strips at time of inspection. Ensure the facility is equipped chlorine test strips for testing the chemical dishwasher
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: The walk-in cooler floor had a buildup of debris and needed to be cleaned. F2.5G: Boxes of food were being stored on the cooler floor. Ensure all food is stored at least 6 inches off the floor F2.5K: The rear utensil storage trays had a buildup of debris in them and personal items were being stored alongside food handling utensils. Ensure this area is cleaned and better organized.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The handwashing sink for the front bar area was not functional at time of inspection. Ensure this is repaired as soon as possible.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): The temperature records for the fridges were not being maintained. Ensure each refrigeration unit is monitored at least once daily.
2. MonitoringMar 24, 2025

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooked onions and herbs were being kept in oil at room temperature. The operator stated this had been out for only an hour. The operator immediately placed this in the fridge. Operator was instructed to keep potentially hazardous food in the fridge. Operator to provide EHO with evidence of improved procedure for storing this.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Quat test strips were unavailable at time of inspection. Ensure the facility is equipped with the appropriate test strips.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No sanitizer solution available in the main kitchen area and a sanitizer spray bottle in the rear storage area was weak when tested. Operator placed sanitizer in the kitchen.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): A buildup of dirt and debris was noted under the main kitchen refrigeration and cooking equipment. The equipment need to have a thorough cleaning underneath to remove the buildup. The grease trap had a noticeable foul odor coming from it. Operator instructed to address the grease trap and odor.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7A: The rear washroom handwashing sink did not have a supply of running hot water. F2.7B: The front bar area handwashing sink did not have soap. F2.7C: The kitchen handwashing sink was not equipped with paper towel. Operator placed a roll at this sink during inspection. *CDI*
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature logs of the kitchen prep fridges and front bar fridge need to have temperature logs maintained.
3. MonitoringSep 18, 2024

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooked onions and herbs were being kept in oil at room temperature. The operator stated this had been out since they opened and for longer than 2 hours. The operator voluntarily discarded this at time of inspection. Operator was instructed to keep potentially hazardous food in the fridge.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Staff were noted to be wearing gloves and not removing them when handwashing. Operator was instructed to ensure gloves are removed prior to handwashing and a new pair donned each time. Ensure gloves are being replaced between incompatible tasks.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The test strips for the quat sanitizer and chlorine dishwasher sanitizer were both expired. F2.1B: Ensure each fridge has a thermometer inside it
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): The chemical dishwasher was not dispensing chlorine during its cycle and no chlorine dispensed when pump was primed.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C: Ensure wiping cloths are kept in sanitizer between use or are only single use and discarded immediately F2.5G: Foods were being stored on the floor of the cooler. Ensure all food is stored off the floor. F2.5J: Lighting in the rear area of the facility needed a cover or to be equipped with shatterproof bulbs. F2.5K: Ensure scoops have a handle and are stored to prevent food contamination. Ensure tongs are stored to prevent food contamination. A kitchen knife was noted to be wrapped in a makeshift cardboard cover. Operator stated this was for employee personal use. Ensure this knife is kept separate from other utensils if for personal use or the cardboard cover is removed if used for the facility.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Ensure cardboard is not used on the cooler shelves.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7A: Ensure employee washroom handwashing sink has a supply of hot water. F2.7B: Ensure the front bar handwashing sink is equipped with soap.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Ensure the temperature logs are maintained.
4. MonitoringJun 1, 2023

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooked noodles in plastic tote measured at 18C. Operator discards unused noodles stored at room temperature after each lunch rush hour. Raw meat pieces found marinating under room temperature, measured at 19C. *Asked operator to move meat to walk in cooler, and discontinue this practice. When marinating and not for immediate use, place food back into a refrigeration unit to prevent harmful microbial growth at room temperature.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Rice spatula stored in water. Reminder given on ways to store in-use utensils.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
5. MonitoringSep 27, 2022

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooked rice noodles stored in plastic tote under room temperature, measured at 28C. Potentially hazardous foods must be temperature controlled or discarded after 2 hours being at room temperature. B. cereus bacteria spores is heat-resistant and can germinate and produce toxins on food when food is left in the danger zone for an extended time. When this food is ingested it can lead to foodborne illness. Do not serve the noodles storing at room temperature after 2 hours. Operator was requested to check the food safety plan and have a consistent procedure for storing noodles. Suggestions were given such as cooking only the amount needed for the next 2 hours and storing the rest in the cooler until use, or store cooked noodles in the cooler until use, or discard any noodles left at room temperature for 2 hours (time must be monitored).
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Cooked shrimp found in a container at room temperature, measured at 18C. Explained to the operator the concerns of improper cooling of potentially hazardous foods and that the time they stay at room temperature should be as short as possible to limit microbial growth and toxin production. Please check the food safety plan for processing shrimp and ensure food handlers are following them.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Multiple used cloths left on the counter at the cooking line. Soiled and used cloths have the moisture and nutrient that allow for microbial growth. If cloths are not stored in a sanitizer solution they should be removed for laundering to prevent cross contamination. Operator was reminded to switch out the dirty cloths when visibly soiled, and as frequently to ensure food contact surfaces are sanitized properly.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No readily available hot and cold running water at hand sink and in staff washroom. Water is leaking from the hank sink faucet, and is manually turned off. Hot water is available if manually turned on. Fecal contamination to food can happen if food handlers cannot properly wash their hands after washroom use. Wearing gloves does not replace hand washing. Repair the leak and notify the health officer. Operator was reminded the importance of hand washing in food handlers and the requirements of an equipped hand sink. Operator was instructed to designate 1 sink of the 3 compartment sink for hand washing and ensure food handlers are washing hands as frequently as needed to prevent cross contamination.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
6. MonitoringJan 8, 2019

   10 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): A food probe thermometer is not available for the food staff to verify the internal cooked food temperatures. Take immediate corrective actions and contact the health officer by Jan. 9, 2019.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.7 Are foods protected from contamination?
     • Observation(s): The internal temperature of the garlic in oil prepared in this food premises being stored in the food preparation area outside of a refrigerator is measured at 20°C. The operator said that the food was prepared at 12pm today and the food has been stored at room temperatures for over three hours. The health officer reviewed the potential risk of botulism with improper storage of garlic in oil. The operator voluntarily discarded the food during this inspection. If the foods stored in oil (like garlic, Vegetables, herbs and spices) are prepared using fresh ingredients, they must be kept refrigerated and be used within ten days.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): a) The sanitizer test strips for the spray bottle are not available on site. Take immediate corrective actions and contact the health officer by Jan. 11, 2019. b) A food probe thermometer is not available on site. Take immediate corrective actions and contact the health officer by Jan. 9, 2019.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): a) The concentration for the sanitizing solution was observed at 400 parts per million (ppm) QUAT and it was reduced to 200 ppm during this inspection. b) The cleaned food slicer has accumulated food debris. Take immediate corrective actions and contact the health officer by Jan. 15, 2019.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): a) The used wiping cloths in the food preparation area were not stored in a sanitizing solution and the operator corrected the infraction during this inspection. b) The plastic container lid for storing food in the the food preparation area is damaged. c) Some of the ceiling lights in the food preparation and storage areas do not have shatterproof covers. d) The ceiling fans and the ceiling tiles in the food preparation area have accumulated debris on the surface. Take corrective actions for the above-mentioned infractions and contact the health officer by Jan. 22, 2019.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): a) The staff washroom opens directly into the area were food is stored and the washroom is not equipped with self-closing hardware on the doors. b) The washrooms for the customers open directly into the area were food is served, handled, prepared and stored and the washrooms are not equipped with self-closing hardware on the doors. Take corrective actions and contact the health officer by Apr. 8, 2019.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The hand washing station in the front food preparation area is not working. The operator said that the repair will be done by next Wed. The health officer ordered the operator to stop any food preparation in the front food preparation area until the hand washing station in the front food preparation area is repaired and working to allow proper hand washing. Take corrective actions and contact the health officer by Jan. 15, 2019.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): The required document is not available on site for the food staff. Take corrective actions and contact the health officer by Jan. 15, 2019.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): The required document is not available on site for the food staff. Take corrective actions and contact the health officer by Jan. 15, 2019.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): No food staff present in the establishment has the FOODSAFE certificate or its equivalent. Take immediate corrective actions and contact the health officer by Jan. 9, 2019.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
7. MonitoringJul 7, 2017

   0 infractions