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Bamboo House Southeast Asian Restaurant

4606 Greig Avenue, Terrace, V8G 1M9 · Restaurant

Official record from Northern Health →

Inspection summary

Bamboo House Southeast Asian Restaurant has been inspected 4 times by Northern Health Authority since October 20, 2021. The most recent inspection, on October 6, 2026, recorded 4 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 6, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 20, 2021. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: At the time of inspection, both the refrigerated prep unit and the glass-door refrigerator containing food were observed operating between 14°C and 15°C. (Public Health Significance): Potentially hazardous foods must be maintained at 4°C or below to limit the growth of pathogenic bacteria and prevent toxin production. Storage of potentially hazardous foods at elevated temperatures may result in rapid bacterial growth and significantly increase the risk of foodborne illness.
      • Corrective Action: Potentially hazardous foods were immediately relocated to the walk-in cooler. The operator stated that a replacement refrigeration unit has been ordered and is expected to arrive shortly. The operator must ensure that both affected refrigeration units are serviced, repaired, or replaced as necessary and are capable of consistently maintaining a temperature of 4°C or below before being used for food storage. Temperature logs must be accurately maintained to verify ongoing compliance with temperature requirements.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked, marinated, and prepared potentially hazardous foods were found stored uncovered and without lids in the walk-in cooler, leaving them exposed to potential contamination. (Public Health Significance): Contamination of food through contact with objects, people, pests, or chemicals can cause serious illness, and uncovered food is vulnerable to contamination from spills, splashes, condensation, and contact with other stored items, increasing the risk of cross-contamination and foodborne illness.
      • Corrective Action: The operator was advised to cover both uncovered food items, and this was corrected at the time of inspection. To prevent contamination, all food must be covered or otherwise protected from airborne contaminants, drips from raw foods, and contact with objects or staff.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The mechanical dishwasher using chlorine sanitizer measured a final rinse sanitizer concentration of 0 ppm at the time of inspection. The sanitizer container was observed not dispensing sanitizer into the dishwasher. (Public Health Significance): Dishware and utensils may not be adequately sanitized when sanitizer is not dispensed during the final rinse cycle. Failure to achieve the required sanitizer concentration may allow harmful microorganisms to remain on food-contact surfaces, increasing the risk of contamination and foodborne illness.
      • Corrective Action: Manual sanitizing was immediately implemented using the 3 compartment sink with a 200 ppm chlorine sanitizing solution and a minimum contact time of 2 minutes. The operator was instructed to use the dishwasher for washing and cleaning dishware only, and to sanitize all dishware and utensils in one compartment of the 3 compartment sink until the dishwasher is repaired and capable of consistently dispensing the required sanitizer concentration. The importance of regularly monitoring sanitizer concentrations was discussed with the operator to ensure ongoing compliance. Repair and service the dishwasher within the requested 2 week time frame.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen exhibited excessive accumulations of grease, dust, and food debris, particularly in areas adjacent to the handwashing station, on equipment surfaces and handles, tap faucets, refrigerator door handles, on top of the dishwasher, and in the area surrounding the dishwasher. (Public Health Significance): Food debris, grease, and dirt can promote bacterial growth and increase the risk of food contamination and foodborne illness if surfaces are not properly cleaned and sanitized.
      • Corrective Action: The operator must ensure that all areas of the kitchen are thoroughly cleaned and maintained in a clean and sanitary condition at all times. A regular and effective cleaning schedule must be implemented and followed to prevent the accumulation of grease, dust, and food debris.
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Hot holding table and cold prep table have worn wooden counter surfaces. These counters are located in high moisture areas. Wood is not a suitable material for high moisture areas because it can absorb moisture, is difficult to clean, and may facilitate the growth of harmful bacteria.
      • Corrective Action: Operator has ordered replacement counters and provided proof of purchase to the Environmental Health Officer on October 21, 2021. Operator must ensure that food handling is conducted on surfaces that are constructed of material that is: durable, easily cleaned, free from any noxious or toxic substances and suitable for their intended purposes. Provide a photo to the Environmental Health Officer once the counter has been installed.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) Screen door for kitchen exit by stairway was damaged with gaps large enough to allow entrance of pests. No evidence of current pest activity observed. All potentially pest entry/access points must be removed to prevent potential future pest infestations.
      • Corrective Action: Operator used duct tape to adequately cover the gaps in the door screen. Keep this door exit door closed when not in use. If door open ensure that screen door is
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wooden cutting block surface appears to be worn out and difficult to clean.
      • Corrective Action: Do not use the wooden cutting block until the following actions have been completed: 1. Have the wooden cutting block refinished so that it is in a good working order and can be easily cleaned. 2. Provide a photo of the refinished wooden cutting block to the Environmental Health Officer.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigerators and freezers has household-uses thermometers. The model of thermometer used was not sufficiently accurate. Thermometers must be accurate within 1°C
      • Corrective Action: Operator has ordered replacement thermometers and provided proof of purchase to the Environmental Health Officer on October 21, 2021. Install the new thermometers once they arrive.

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