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Bamboo Garden Chinese Restaurant

8911 Cornerstone Mews, Burnaby · Restaurant

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Wiping cloths not stored in sanitizer between uses.
      • 2. Food equipment, dishes, and utensils are properly washed and sanitized. High Temperature Sanitizing Dishwasher not turned on at start of inspection. When employee turned on dishwasher, it appeared that unit was warming up. However, unit suddenly shut off midway through a cycle, and employees are unable to turn it back on again. Employees on shift are unable to demonstrate alternative dishwashing and sanitizing procedures. 2-Compartment sink is being used for other purposes and is not set up to facilitate manual warewashing and sanitizing. High volume of food equipment requires washing and sanitizing.
      • Corrective Action(s): 1. Wiping cloths must be stored in 100-200 ppm chlorine bleach sanitizing solution between uses. 100-200 ppm chlorine bleach sanitizer = 1 tsp chlorine bleach + 1 L water.
      • 2. Food equipment, dishes, and utensils must be properly washed and sanitized. High Temperature Sanitizing Dishwasher must operate per unit data plate. Minimum Wash and Rinse Temperatures required per unit data plate, minimum 71C required at dish surface when cycle is complete. Repair dishwasher. Run all food equipment, dishes, and utensils through dishwasher cycle once it has been repaired.
      • [Correction Date: Immediately]
      • --> CLOSURE ORDER ISSUED
      • Violation Score: 25
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: - High Temperature Sanitizing Dishwasher is not turning on. Employee is unsure if reason dishwasher is not turning on is due to electrical issues, water connection issues, or the unit itself.
      • Corrective Action(s): - The High Temperature Sanitizing Dishwasher must be used to facilitate proper dishwashing and sanitizing.
      • - Adequate electricity is required to run the unit.
      • - Adequate water supply is required to run the unit.
      • [Correction Date: Immediately]
      • --> CORRECTION ORDER ISSUED
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Rice scoop is stored in water at ambient temperature between uses. Water appears cloudy.
      • Corrective Action(s): - Rice scoop must be stored in ice water or kept dry between uses. If storing in ice water, ice must be replaced when in melts. Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method.
      • - Wash and sanitize rice scoop and container before refilling ice water.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): - 2 pigeons observed walking around in the dining room and under the front service steam table at the start of the inspection.
      • Corrective Action(s): - Remove pigeons from the premises immediately.
      • - Close front exterior door.
      • - Keep front exterior door closed at all times to prevent pest entry.
      • [Correction Date: Immediately]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - High Temperature Sanitizing Dishwasher is not in good working order. Unit won't turn on.
      • Corrective Action(s): - Repair High Temperature Sanitizing Dishwasher. Wash and Rinse temperatures must meet values per data plate. Minimum 71C must be reached at plate surface.
      • [Correction Date: Immediately]
      • --> CLOSURE ORDER ISSUED
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): "Chili Chicken" stored in service area steam table: 32.5C
      • Corrective Action(s): - Discard insert of Chili Chicken.
      • [Correction Date: Immediately]
      • - THIS IS A REPEAT VIOLATION. Should future inspections identify that operator is failing to store/ display hot potentially hazardous foods at or above 60C, further enforcement actions may be taken.
      • - Hot potentially hazardous foods must be stored/ displayed at or above 60C.
      • - Operator stated that "it is a cold dish" and then changed their statement to "it is a hot dish".
      • - COLD DISHES ARE NOT PERMITTED. PREMISES DOES NOT HAVE THE CAPACITY TO FACILITATE PROPER COOLING PROCESSES.
      • - HEALTH APPROVAL IS BASED ON ORIGINAL SUBMISSION - NO COLD DISHES ON MENU.
      • - OPERATOR MUST OBTAIN HEALTH APPROVAL IN WRITING BEFORE ADDING/ CHANGING APPROVED OPERATION (E.G. MENU, PROCESSES, EQUIPMENT LAYOUT, ETC).
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Rice scoop stored in water at ambient temperature.
      • 2. Opened bags of dry ingredients in paper packaging observed.
      • Corrective Action(s): 1. Rice scoop must be stored in ice water between uses or remain dry. Rice scoop must e washed and sanitized at least once every 4 hours regardless of storage method.
      • 2. All opened packages of bulk ingredients must be stored in tight lid, rodent proof containers that are constructed of food grade materials.
      • [Correction Date: Immediately]
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): - 2 Pigeons entered premises through front entrance door at time of inspection.
      • Corrective Action(s): - Remove pigeons.
      • - Keep front entrance door closed at all times to prevent pest entry.
      • [Correction Date: Immediately]
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Front under counter double door cooler: 8.5C (ambient temperature)
      • - Kitchen upright display cooler: 9.1C (ambient temperature)
      • - Fried Chicken: 9.1C
      • - Hainanese Chicken: 8.5C
      • - Stewed Pork: 12C
      • - Spareribs: 7.5C
      • - Beef Slices: 6.9C
      • - Woodear Mushrooms: 10C
      • - Bowl of raw eggs stored at room temperature to be used at needed.
      • Corrective Action(s): - Cold potentially foods must be stored at or below 4C.
      • - No time and temperature tracking taking place.
      • - Discard all of the above listed food items.
      • - Operator opted not to verify internal temperature of all products inside kitchen display cooler - all food stored inside kitchen display cooler discarded at time of inspection.
      • - All beverages and condiments stored in front under counter double door cooler relocated to walk-in cooler at time of inspection.
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - "Chili Chicken" stored in service area steam table: 28.3C to 29.8C
      • Corrective Action(s): - Hot potentially hazardous food must be stored/ displayed at or above 60C.
      • - Cook stated that food was cooked ~2 hour prior. Discard per Food Safety Plan.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsink beside kitchen display cooler is not accessible. Food packages are stored in front of unit blocking access, and dishes are stored inside the basin.
      • - Handsink beside kitchen display unit is not supplied with papertowels.
      • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Remove any items stored in front of handsink.
      • - Remove all items from handsink basin.
      • - Provide papertowels at handsink.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Rice scoop stored in water at ambient temperature.
      • 2. Ice scoop is stored inside ice basin, scoop handle is submerged in ice.
      • 3. Open bag of cornstarch in paper packaging stored directly on the ground.
      • 4. Containers of raw poultry in walk in cooler are stored directly beside uncovered containers of cut vegetables.
      • Corrective Action(s): **Food must be protected from contamination at all times.
      • 1. Rice scoop must be stored in ice water between uses or remain dry. Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method (in ice water or dry).
      • 2. Store ice scoop in a clean container outside of ice machine or in a manner where the scoop is not touching the ice.
      • 3. Do not store food directly on the ground. All opened packages of bulk ingredients must be stored in tight lid, rodent proof containers that are constructed of food grade materials.
      • 4. Store raw poultry and meat below and away from produce and food that will be minimally processed further.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grease accumulation on exhaust ventilation filters.
      • - Grease, grime, and food debris accumulation behind, under, and between kitchen equipment (upright display cooler, freezer, shelving).
      • - Grime and grease accumulation around and under dishwashing area and grease trap.
      • - Grease accumulation on exterior and interior surfaces of kitchen display cooler.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 02-Jul-2025]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Front under counter double door prep cooler: 8.5C
      • - Kitchen upright display cooler: 9.1C
      • Corrective Action(s): - Cold holding equipment must maintain temperature at or below 4C.
      • - Adjust and/ or repair and/ or replace units.
      • - Do not use the above noted units until they are capable of maintaining temperature at or below 4C.
      • [Correction Date: 24-June-2025]
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Ceiling tiles above kitchen handsink are missing. Operator is using cardboard in lieu of ceiling tiles.
      • Corrective Action(s): - Discard cardboard. Replace missing ceiling tiles.
      • [Correction Date: 02-Jul-2025]
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - No staff on duty has valid FOODSAFE Level 1 certificate or equivalent.
      • Corrective Action(s): - At least one staff on duty must have valid FOODSAFE Level 1 certificate or equivalent when the operator is not present.
      • - Train and schedule staff accordingly.
      • [Correction Date: 24-June-2025]
      • Violation Score: 1
  6. Routine Inspection

    0 infractions