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Bamboo House Restaurant

5215 47 Avenue Taber AB T1G 1R5 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • High-risk foods such as raw meat were being stored above low-risk foods such as vegetables in the walk-in freezer.Please ensure that all high-risk foods are stored below low-risk foods to mitigate the likelihood of cross contamination.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • High-risk foods such as raw meat were being stored above low-risk foods such as vegetables in both the walk-in cooler and walk-in freezer.Please ensure that all high-risk foods are stored below low-risk foods to mitigate the likelihood of cross contamination.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • High-risk foods such as raw meat were being stored above low-risk foods such as vegetables in both the walk-in cooler and walk-in freezer.Please ensure that all high-risk foods are stored below low-risk foods to mitigate the likelihood of cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The outside of the bulk containers had a build-up of grime on them.Bowls were being used as scoops for the bulk ingredients. Please ensure that adequate scoops are available for the bulk ingredients and that they are stored in a manner that ensures the handle does not come into contact with the ingredients. Please ensure that the bulk ingredients containers are cleaned.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station had dishes inside of it during the inspection.Dishes were removed immediately upon request.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher did not have any detectable chlorine at the dish level initially after one test cycle. The sanitizer line was briefly primed and the dishwasher was once again able to provide a suitable concentration (50-100 ppm) of chlorine sanitizer at the dishes after the second test cycle. Reminder to ensure that the line is primed regularly after a period of inactivity - the owners already have chlorine test strips available for use on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water was initially turned off at the handwashing sink at the beginning of the inspection - the owners cited a leak to the hot water line. The hot water valve was turned back on, verifying that hot water is available. The owners indicated that they will be contacting a plumber to have the leak repaired shortly.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the buffet hot table was found to be at temperatures ranging from 53-61C using an infrared thermometer. It was found that the water level as significantly lower than the bottom edge of the chafing pans. The owner added significantly more boiling water to the buffet table when notified.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher did not have any detectable initially. An air bubble in the hose connected to the sanitizer pump was identified and once primed, the dishwasher provided 100 ppm chlorine once again at the dish level as verified using an infrared thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap was not initially available at the handwashing sink. The owners provided liquid hand soap when notified.
  8. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher could not provide any detectable chlorine on dishes or in the drain well. The existing chlorine sanitizer supply is only providing 200 ppm chlorine as verified using a test strip. The Owner replaced the existing container with an unopened bottle and the unit once again provided 100 ppm chlorine after the unit was primed. The Owner advised that they will obtain product from a new manufacturer as they have noticed that the supply weakens rapidly, even when the opening is covered to prevent evaporation.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach-water was not available for use in the kitchen. The owner prepared a solution when advised during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher did not have any detectable chlorine at the dish level initially, though the bulk supply did contain chlorine. The owner replaced the bottle and the unit once again provided 100 ppm chlorine after the unit was primed adequately. The owners were advised to cover the bottle opening using aluminum foil to prevent the rapid evaporation of chlorine from the bottle - a towel was used to cover the opening during the inspection.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not available for use while food preparation of ingredients was taking place. A solution was prepared by the owner/operator when requested.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher did not provide any detectable concentrations of chlorine initially. It was identified that the bulk sanitizer solution in use had mostly evaporated and was due to be replaced. The bottle was replaced, the unit was primed and the unit was once again providing 100 ppm chlorine was verified using the test strips available on-site.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not available for use while food preparation was taking place. The owner prepared a bleach-water solution that exceeded the minimum of 100 ppm chlorine as verified using test strips. The owner has test strips available for use as well and will be ordering more.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low-temperature chlorine dishwasher initially not providing any detectable chlorine as verified using test strips and after being primed. The owner was able to remove the air bubbles in the hose and the unit was once again providing 50 ppm chlorine afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main handsink's water line was initially turned off at the beginning of the inspection. The owner advised that there is a leak in the line that is waiting to be fixed when the required part arrives. The line was turned on temporarily to complete initial handwashing before proceeding with the inspection; owners advised to use the 1st compartment of the three compartment sink to the right of it for the time being. The kitchen has an additional 2 compartment sink next to the dishwasher.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Initial Inspection

    0 infractions