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The Green Bamboo Chinese Restaurant

1902 20 Street Didsbury AB T0M 0W0 · Food - General

13 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?
      • Cloths being used to wipe food handling surfaces were not being stored in available sanitizer solution when not in use. Cloths were placed into sanitizer during inspection. Ensure that cloths being used to wipe food handling surfaces are being stored in sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods stored in bowls under refrigeration were observed to be stored directly on top of one another, causing food to come into direct contact with the bottom of the adjoining container. The lack of covering to protect food raises concerns of cross contamination. Bowls were separated during inspection. Ensure that food containers stacked atop one another are covered or otherwise protected from contact with the bottom of containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice stored in the leftmost rice cooking in the side shelving area was measured at a maximum temperature of 55C. Rice was placed into refrigeration during inspection. Ensure that cooked rice is stored at either a temperature of 60C or greater, or a temperature of 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were observed being stored on a shelf under a microwave. The surface appeared to have a build-up of debris and the area under the microwave would be considered difficult to thoroughly clean. Move knives to a storage area that can be easily cleaned and sanitized as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust was noted on the cooler fan in the walk-in cooler. Clean the guard of the walk-in cooler fan.
  3. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Operator indicated the use of a prepared chlorine-based cleaner/disinfectant on food contact surfaces. The product indicated does not have explicit instructions for use on food contact surfaces, suggesting that it is not designed for use on food contact surfaces and could pose a chemical contamination hazard.Do not use products that do not have instructions for use on food contact surfaces. Use available diluted bleach (100ppm chlorine) sanitizer on food contact surfaces and equipment.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tile wall at the corner of the kitchen beside the cooking line has holes due to recent plumbing renovations. Patch or cover wall to render this surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of shelving and the side of the counter on the cooking line have exposed raw wood edges, making the surfaces difficult to properly clean. Cover or seal areas to ensure smooth and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outer panel of the chest freezer in the kitchen is damaged, rendering the surface difficult to properly clean.The interior of the chest freezer is damaged, exposing sections of insulation that present a contamination risk to stored food.Cover or seal indicated surfaces to render the outside of the chest freezer easily cleanable, and the interior free from exposed insulation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The tray surfaces in the bar area used to store customer glassware has residue and debris.Clean indicated areas.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the cutting surfaces in use were discoloured.Clean indicated areas.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the hood vent guards had a buildup of grease and debris.Some of the cutting surfaces in use were discoloured.Clean indicated areas.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were observed being stored underneath the microwave, which did not appear to be routinely cleaned. Ensure knives are stored in a surface that can be routinely cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed underneath the cooking line. Deep clean indicated area.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Surfaces were being cleaned with cleaner, but not sanitized with bleach sanitizer afterwards. COMPLETE THE FOLLOWING:1. Ensure a 100ppm bleach sanitizer is always available and applied to surfaces after they have been cleaned.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler wearing gloves washed their hands in a bucket of water to remove deep fry batter and then dried their hands on a reusable cloth. Discussed glove use and that hands must be washed with soap and running water, and then dried with single use towels.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Open personal food was being stored above the cooking area. Food was moved away from cooking area during the inspection. 2. Rice scoop was stored in room temperature water. Scoop was moved to fridge during the inspection to maintain water temperature and prevent growth of bacteria.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The drink cooler measured 8*C. Temperature of unit was adjusted during the inspection.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No spray bottle with sanitizer available.COMPLETE THE FOLLOWING:1. Please ensure a spray bottle of sanitizer is always available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Metal bowl stored on top of wontons. Bowl was removed during the inspection.2. Bowl stored on top of rice. Bowl was removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a buildup of grease and food debris along the wall behind the cooking equipment.COMPLETE THE FOLLOWING:1. Clean area noted above more frequently.