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Bamboo Hut Restaurant

5052 46 Street Sylvan Lake AB T4S 1C3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution being used was at 0 ppm on a test strip. Solution was adjusted to 100 ppm.Please ensure sanitizer is mixed to 100 ppm and verified on a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground meat was observed thawing on the counter at room temperature. Meat was placed in a cooler. Ensure meat is thawed either in the fridge, under cold running water, in the microwave only if cooking immediately afterward, or as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing chlorine during the rinse cycle after a few tests.Please have the unit adjusted or repaired and ensure the chlorine is dispensing at 100 ppm prior to use.Until repaired, please ensure dishes are sanitized in the sink at 100 ppm for 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test srtips were expired in 2023. Please obtain new test strips to ensure accuracy of testing the sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher racks have a thick build up of black debris on them. Please either clean or replace the dishracks.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some used cleaning cloths were observed being left on food contact surfaces in the kitchen. Sanitizer buckets at 100 ppm were available and staff placed cloths in solution during inspection.Storing cloths in solution reduces bacterial growth and prevents contamination of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One glass fridge in the kitchen was not supplied with a thermometer to monitor the temperature. Staff was able to provide a thermometer during inspection.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coats and an apron were hanging over the ice machine and storage shelving. Operator relocated items during inspection. Please ensure personal belongings are kept separate from food/ice to prevent potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fronts of cupboard doors beneath the hand sink in the kitchen had debris spattered on them. Operator cleaned the doors.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at the front had no reaction on a test strip. Staff changed out the bleach solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle of unknown solution was hanging with a labelled bottle of bleach sanitizer. Staff believed the unlabeled bottle to also be sanitizer. Contents were discarded and staff advised to ensure all chemicals are labelled.Chemical solutions must be labeled to inform staff of contents for proper use, storage, and to prevent accidental misuse or cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of raw chicken were observed thawing at room temperature. Chicken had been out for approximately one hour and it was indicated that it would not be further processed for another hour. Chicken was returned to the fridge to thaw until processed. Hazardous foods must be thawed either under cold running water, in the fridge, or as part of the cooking process. Thawing in the microwave is acceptable if the item is to be further cooked immediately after.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under the stove and fryers had debris build-up. Please ensure floors beneath cook line are cleaned routinely.