Bamboo Panda

1953 Nicola Ave Merritt BC V1K 1R6 · Restaurant - Food Service

11 inspections

1. MonitoringJun 25, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Acquire chlorine test strips from chemical supplier to monitor dishwasher final rinse sanitizer concentration. Maintain a minimum of 50 ppm chlorine in the final rinse water.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • Dishwasher sanitizer bucket to be replaced with new, fresh supply as the existing one is nearly empty.
2. MonitoringJul 25, 2025

   3 infractions

   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): NEW INFRACTION: At the time of inspection 2 bags of frozen fish balls and tofu were found thawed and held at room temperature. The product temperatures were 25° C. The products were discarded. All potentially hazardous foods must not be stored at room temperature, and must be held so that the food temperature remains 4° C or colder, or 60° C or hotter. Correct right away.
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. NEW INFRACTION: Clean and sanitize all food preparation surfaces, equipment and walls. There is indication that food splatter is older than one day. 2. NEW INFRACTION: This facility must obtain a new dumpster from the City of Merritt. The current dumpster is corroded on the bottom and leaking wasdte liquids into the parking lot of the restaurant. the facility owner must contact the City and request a replacement dumpster. 3. NEW INFRACTION: a) The inside and outside of the vent hood must be cleaned. Remove all grease and oil build-up. b) The accumulated grease and oil on the fire suppression cannisters (red cannisters) and the fire suppression piping to the vent hood must be cleaned. Correct right away. NOTE: The accumulation of grease and oil on the fire suppression cannisters (approx. 4 feet from the vent hood) is a good indication that the vent hood is not adequately capturing the oil and grease from the cook line. The vent hood should be capable of capturing the grease and oil. Have the vent hood operation checked by a vent company/technician.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): NEW INFRACTION: There was no paper towel at the hand wash sink in the kitchen. Correct right away.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
3. MonitoringDec 5, 2024

   0 infractions

4. MonitoringApr 11, 2024

   3 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): NEW INFRACTION: Do stack food containers on top of each other without placing lids/covers on the containers or bowls. Double stacking food containers improperly will result in the contamination of foods and food preparation surfaces. Place lids or covers on containers if double stacking. correct procedure right away.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): NEW INFRACTION: Do not leave the outside kitchen door open with having a screen door to prevent pest entry.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): NEW INFRACTION: A wipe cloth pail with sanitizer must be available in the kitchen at all times when foods are being handled and prepared. All food contact surfaces must be washed and sanitized throughout the day to reduce the risk of cross contamination of foods etc. Correct precedure right away.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
5. MonitoringOct 26, 2023

   1 infraction

   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): • NEW: Meat and poultry must not be thawed overnight in the sink. Meat and poultry must be thawed in the cooler or under cold running water. Change the procedures in the restaurant for thawing meats and other potentially hazardous food properly and safely.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
6. MonitoringFeb 9, 2023

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • NEW: Get chlorine test strips for testing the chlorine sanitizer in the dishwasher; The dishwasher technician might be able to supply the test strips. • NOTE: Check the chlorine sanitizer in the dishwasher every few days to ensure that the sanitizer is being dispensed into the dishwasher final rinse cycle.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
7. MonitoringJun 22, 2022

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • No chlorine sanitizer was being dispensed into the dishwasher during the final rinse cycle. chlorine sanitizer must be used in the final rinse cycle. • Adjust or repair the dishwasher so that5 25 ppm to 50 ppm chlorine concentration is dispensed during rinse cycle. • Correct by June 29, 2022. • Advise staff that until the dishwasher is repaired, staff must add chlorine bleach to each dishwasher cycle.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Water dripping from the cooling unit of the glass door cooler in the kitchen is collecting in the bottom of the cooler. Do not store food containers in this water, do not store food containers on the bottom of the cooler. • Have the cooler repaired so that water is not dripping into the cooler. • Correct by June 29, 2022.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
8. MonitoringJul 2, 2021

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Bulk eggs were left at room temperature. Corrected at the time of inspection. • All eggs are to be stored at 4° C (40° F) or colder at all times.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
9. MonitoringAug 20, 2020

   7 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): • At time of inspection, the walk-in cooler was observed with meat placed above other foods. All meats must be stored on the lowest shelves in the coolers to prevent cross contamination of foods from occurring.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • At time of inspection, operator was unable to provide sanitizer test strips. Chlorine test strips are required to be on site for the monitoring of the each chemical sanitizer solution used at the premises. • At time of inspection, the chest-nut freezers were not observed with thermometers. All freezers must be equipped with thermometers to monitor temperature processes.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): • At time of inspection, back door was observed wide open. A door screen must be placed on the back door or it must remain closed. • At time of inspection, food in the dry storage was observed placed directly on the floor and not covered. Ensure all food is placed 6 inches off the floor and covered to prevent pests and contamination.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • The vent hoods were observed dripping with grease. The vent hood filters must cleaned on a regular basis to remove the accumulated grease at first notice.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): • The operating permit displayed in the facility has an expired decal dating March 2020. Ensure a valid permit to permit is posted in the facility.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • At time of inspection, operator was unable to provide the Food Safety Plan, including temperature logs. The operator must have written food handling procedures that include all potentially hazardous foods and this plan must be available on-site at all times.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • At time of inspection, operator was unable to provide the Sanitation Plan, including sanitation logs. The operator must have written sanitation procedures that include cleaning and sanitation requirements for the establishment and all equipment and utensils. This plan must be available on-site at all times.
10. MonitoringDec 17, 2019

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chlorine test strips are required to be on site for the monitoring of the dishwasher sanitizer concentration (minimum of 50 ppm chlorine) and the spray bottle & wipe cloth pail chlorine concentrations (200 ppm chlorine). Test the chlorine concentrations regularly to ensure the correct concentrations are being applied. Correct by January 8, 2020. • Chlorine test strips can be purchased from ICS Clean Supplies, Kamloops 250-372-7114 or Perfect Solutions, Kamloops 236-425-2225; your food supplier may be able to provide chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
11. MonitoringJun 6, 2019

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): a) Do not store raw meat/fish/chicken above other foods. All meats etc. must be stored on the lowest shelves in the coolers to prevent cross contamination of foods from occurring. +++Correct right away; place all raw meats in coolers on the lowest shelf+++
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) The operator must have a probe thermometer on site for monitoring food temperatures. Food temperatures must be routinely monitored during food cooling process, cooking and while stored in coolers. Use the probe thermometer to check for the critical temperatures listed on the food safety plan poster that is on the wall in the kitchen. +++Correct by June 13, 2019+++
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) Pails with bleach sanitizer must be available in the kitchen at all times while food is being handled and prepared. Change the sanitizer in the pails every 2 hours or sooner if the solution becomes visibly dirty. +++Correct right away+++
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The large garbage bin on the outside of the restaurant is leaking "waste liquids" into the parking lot. Contact the waste disposal company and request that the leaking bin be replaced with a non-leaking bin. +++Correct by June 13, 2019+++
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.