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Bamboo Shoot Restaurant

631 2 Avenue West, Prince Rupert, V8J 1H1 · Restaurant

10 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Spoons for chilli oil and various seasonings left inside containers at time of inspection. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Top of the freezer unit in the back of the kitchen across from the dishwasher was sticky and in need of a clean and sanitization time of inspection. (Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness
      • Corrective Action: Clean and sanitize the top of the freezer.
  2. Follow-Up Inspection

    2 infractions

    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Aluminium foil and oil soaked cardboard noted on food contact surfaces and the floors in the kitchen. (Public Health Significance) Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove all cardboard and aluminium foil from surfaces and do not replace. If need be replace with surfaces that are smooth, durable, and easy to clean.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans were noted in the refrigerator in the back by the dishwasher at time of inspection. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  3. Follow-Up Inspection

    2 infractions

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility has mostly been cleaned and sanitized. However there are still areas that are in need of a deep clean. It was noted that the area directly under the upright freezer across from the dishwasher needed a deep clean and sanitize. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize those areas that were missed.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. A heavy wooden pallet was noted in the storage area, that was not easy to clean. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove the pallet from the kitchen and replace it with a smooth, durable, and easy to clean surface.
  4. Follow-Up Inspection

    5 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Pots and pans, refrigerated prep tables, refrigerator handles, cook tops, knives and utensils were all covered in a layer of grime and grease. (Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chest freezer in the back by the dishwasher requires a defrost and a deep cleaning. (Public Health Significance): Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness
      • Corrective Action: Defrost and deep clean the freezer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Dishwasher had a sanitizer rinse temperature of 67C at time of inspection. (Public Health Significance): High temperature automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm chlorine bleach soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Aluminium foil and oil soaked cardboard noted on food contact surfaces and the floors in the kitchen. (Public Health Significance) Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove all cardboard and aluminium foil from surfaces and do not replace. If need be replace with surfaces that are smooth, durable, and easy to clean.
  5. Follow-Up Inspection

    7 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C. The middle refrigeration unit across from the dishwasher was at 14°C at time of inspection. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator to remove all potentially hazardous foods to a refrigeration unit capable of maintaining 4°C or below. Do not use the non compliant refrigerator until it is able to maintain 4°C or below.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two whole frozen fish were observed to be stored in garbage bags in the corner chest freezer. (Public Health Significance): Non- food grade storage containers or bags may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator to remove fish from the facility and not serve.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chest freezer in the back by the dishwasher requires a defrost and a deep cleaning. (Public Health Significance): Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Food found stored in large metal cans in the refrigeration unit across from the dishwasher. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for handwashing. The handwashing sink was hard to access at time of inspection with multiple chairs in front of the sink impeding access. (Public Health Significance): Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a handwash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper handwashing
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed worker go outside to tend to a matter without removing their gloves they were using to prepare food. After returning from the outside, the worker did not wash their hands nor changed their gloves and returned right back to preparing food. (Public Health Significance): Handwashing and proper glove use is the easiest way to prevent foodborne illnesses.
      • Corrective Action: Ensure proper handwashing occurs when switching tasks, for example handling payment/ orders, preparing food, going to the washroom, or taking out the garbage.
  6. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. The middle refrigeration unit across from the dishwasher was at 10.9°C at time of inspection. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator to remove all potentially hazardous foods to a refrigeration unit capable of maintaining 4°C or below. Do not use the non compliant refrigerator until it is able to maintain 4°C or below.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Shrimp in the back freezer and garlic in the refrigerator did not have lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chest freezer in the back by the dishwasher requires a defrost and a deep cleaning. (Public Health Significance): Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health Significance): Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No internal thermometer noted in the non compliant refrigerator at time of inspection. (Public Health Significance): Operator cannot determine if the cooler is maintaining a temperature of 4°C or colder without a working internal thermometer inside.
      • Corrective Action: Purchase and add an internal thermometer capable of an accuracy of +/- 1°C to all refrigerator or freezer units within the facility.
  7. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. The middle refrigeration unit across from the dishwasher was above the required 4°C at time of inspection. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Do not store potentially hazardous foods in this unit until it can maintain a temperature of 4°C or less.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chest freezer in the back by the dishwasher requires a defrost and a deep cleaning. (Public Health Significance): Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. No bleach detected in sanitizer bottle at time of inspection. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach). Operator added bleach to the sanitizer bottle at time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: When the Environmental Health Officer asked for the sanitizer to test concentration a bottle of unidentified yellow liquid was given and said to be sanitizer. However, it was not sanitizer and the bleach solution was in another unlabelled bottle. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to all chemicals in the kitchen with the name and concentration.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for handwashing. The handwashing sink was hard to access at time of inspection with multiple chairs in front of the sink impeding access. (Public Health Significance): Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a handwash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper handwashing.
  8. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Topping such as green onions were left on the counter uncovered and open to contamination. Sauces in the cold hold drawer were also left open and uncovered. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator added lids to toppings and sauces at time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer spray bottle. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications.) Operator remade sanitizer solution at time of inspection and the concentration was 200 ppm bleach.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Rinse temperature of dishwasher was 69.1C at time of inspection. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak of bleach for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  9. Follow-Up Inspection

    0 infractions

  10. Initial Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The shelfs in the dry food storage closet are flaking paint and difficult to clean.
      • Corrective Action: Paint and/or resurface the shelfs so that the surfaced are smooth and easy to clean.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Food safety plan, floor plan, and sanitation plan require revision. A verbal explanation and written explanation of the required changes has been provided.
      • Corrective Action: Revise the plans according the items discussed. Submit the revised plans to the Environmental Health Officer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Build up of frost observed on the chest freezer near dishwashing area. There was no food in this unit at the time of inspection.
      • Corrective Action: Chest freezer needs to be defrosted, cleaned, and sanitized before use.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Dishwasher was not able to reach the minimum temperature of 71°C at plate surface during the inspection.
      • Corrective Action: Ensure that the dishwasher is warmed up and able to reach 71°C at the plate surface before using the dishwasher to wash and sanitize any wares.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handwashing station does not have hand soap and the paper towel dispensor is empty.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.