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Bamboo Palace

33508 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Bamboo Palace has been inspected 12 times by Fraser Health Authority since January 9, 2013. The most recent inspection, on November 20, 2024, found no infractions.

7 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 5 times across 5 separate inspections, most recently on November 7, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on March 13, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on March 1, 2018. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 13, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser 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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Downstairs: 1) Flour not stored in food grade material
      • Upstairs: 2) Food items observed to be stored on the ground
      • 3) Food containers were left unsealed and open for contamination
      • 4) Ice machine had build up of mould/debris
      • Corrective Action(s): Downstairs: 1) Flour must be stored in food grade material.
      • Upstairs: 2) All food items must be stored at least 6 inches off of the ground
      • 3) All food containers must be covered with plastic wrap, aluminum foil, or the original lid
      • 4) Ensure to turn off ice machine and clean/sanitize ice machine
      • To be corrected by November 16, 2022
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Meat was left outside to thaw
      • Corrective Action(s): Ensure to follow proper thawing procedures:
      • 1) thaw in cooler
      • 2) thaw using microwave and use immediately
      • 3) under cool, running water in the preparation sink
      • To be corrected by: Immediately
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Tin cans are being reused for storage of salt, sugar and msg. These tin cans are not intended for reuse as the metal corrods over time and contaminates food.
      • 2. Some bulk bins have cups for scoops which sink into the food supply, such as flour and sweet and sour bins.
      • 3. Some items in walk in cooler require food grade lids and covers to prevent contamination.
      • 4. Labels are needed for ingredient containers to prevent cross contamination.
      • Corrective Action(s): 1. Do not reuse tin cans. Use food grade containers which can be washed and sanitized per use.
      • 2. These bulk containers require proper scoops with clean handles.
      • 3. Ensure all food in storage is covered with food grade covers and lids.
      • 4. Label bulk ingredients in use.
      • Correction for these items required in one week.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back basement door was just replaced. There is a gap observed at the bottom of the door and requires another door sweep to be installed to prevent entry of pest.
      • Corrective Action(s): Ensure to reinstall door sweep. Correction required in a week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Flour spill near the cutting board and storage area observed.
      • Corrective Action(s): Ensure to clean this area at the end of the day to prevent food contamination or attraction of pests. Correction required today.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Several knives had not been cleaned and stored in a sanitary manner. Operator states these knives are not used and will be discarded soon.
      • Corrective Action(s): Clean and sanitize these knives. All equipment on the premise must be maintained in a sanitary manner. Discard the knives if they are no longer used.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not available.
      • Corrective Action(s): Prepare 100 ppm bleach sanitizer by mixing 1/2 teaspoon (1/2 cap) of unscented household bleach per 1L of water. Ensure bleach sanitizer is always available in the kitchen during operation. Do not add soap to sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bowls used as scoops were improperly stored inside the bulk bin. The bowls were buried in the bulk food.
      • 2. Several containers of food in the walk-in cooler were not covered.
      • Corrective Action(s): 1. Clean and sanitize the bowls. Store the bowls in a clean dedicated container outside the bulk bin.
      • 2. Cover all containers of food to protect them from potential contamination.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen shrimp was being thawed in still cold water.
      • Corrective Action(s): Turn on cold water. Ensure frozen food is thawed under cold running water or in a cooler at 4C or less.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large buckets of fried pork in the walk in cooler were measured at an internal temperature of 12 to 13 degrees C. Staff stated the pork was cooked the night before, allowed to cool at room temperature, then transferred to buckets in the walk in cooler. Both buckets of pork were discarded by staff during the inspection.
      • Corrective Action(s): Ensure that all potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Ensure that food items are cooled to 4 degrees C or less before placing into large volume buckets/containers. Shallow containers or trays can be used to facilitate rapid cooling.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was prepared after restaurant opened. Bleach sanitizer was prepared by staff with the addition of soap and in excess of 200 ppm chlorine.
      • Corrective Action(s): Bleach water sanitizer was remade at 100 ppm for front and back kitchen areas. Wiping cloths stored in sanitizer solution. Please ensure that a food contact surface sanitizer is available at all times during operation. For a 100 to 200 ppm solution, mix 1/2 to 1 teaspoon household bleach for every litre of water. Adding soap to sanitizer solutions may reduce the effectiveness of the sanitizer and/or leave a soapy residue. Sanitizer is meant as the final step after cleaning.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): In addition to liquid hand soap, a bar of soap was located at one hand washing station. Bar of soap was removed during inspection.
      • Corrective Action(s): Ensure that only soap in dispensers is provided at all handwashing stations to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The following was observed:
      • 1. Mesh bags of onions stored directly on the floor (in walk in cooler and basement area)
      • 2. Uncovered food items observed in walk in cooler
      • 3. Food items stored in metal cans in walk in cooler
      • 4. Raw shell eggs stored above fresh tomatoes and fresh green onions in walk in cooler
      • 5. Light in walk in cooler is not shielded
      • Corrective Action(s): Ensure that all foods are stored off the ground to protect from potential contamination and to facilitate proper cleaning. Ensure that all foods are properly covered to protect from potential contamination. Once opened, canned food items are to be transferred to food grade containers. Ensure that raw meats and raw eggs are not stored above potentially ready to eat foods. Ensure that light is properly shielded in case of bulb breakage. Date to be corrected by: Today.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood canopy was observed to have a buildup of grease. Next cleaning date posted on ventilation hood was noted as "Feb 30 2018"
      • Corrective Action(s): Ensure ventilation hood canopy is properly cleaned and sanitized. Food debris and/or grease may potentially contaminate food below and potentially attract pests. Ensure ventilation hood canopy is cleaned and sanitized on an ongoing basis to limit the accumulation of food debris and/or grease. Date to be corrected by: March 15, 2018.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two compartment sink and front hand sink lacked paper towels. Paper towels were supplied at the time of inspection.
      • Corrective Action(s): Please ensure that all hand washing stations are properly stocked with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing. Install paper towel dispensers at 2 compartment sink and front hand sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Stained cloths observed covering wontons in kitchen undercounter cooler and spring rolls in walk in cooler.
      • Corrective Action(s): Please remove cloths from food items. Foods are to be covered with a food grade material that is disposable or can be properly washed and sanitized.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of raw chicken observed thawing at ambient temperature. Raw prawns observed thawing in stagnant water in two compartment sink. Surface temperatures: 3 to 7 degrees C.
      • Corrective Action(s): Ensure that potentially hazardous foods are properly thawed to limit the growth of potential pathogens and/or toxins. Acceptable methods include thawing under cold running water or in a cooler at 4 degrees C or less.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Two open windows and vent in basement area are lacking screens.
      • 2. Several items stored in basement area which are not required for business purposes (e.g. pile of wood, old equipment)
      • 3. Debris, spills, and/or grease observed in the following areas: Behind equipment in basement and back wall of dry storage, ventilation hood.
      • Corrective Action(s): Please install appropriate mesh screens at the above-noted potential pest entry points. Please remove any items not needed for business use as these may serve as potential harbourage areas for pests. Ensure that the above noted areas are properly cleaned. Food debris and/or grease may attract pest activity. Date to be corrected by: October 20, 2017.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

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