INSPECTION REPORT Health Protection JSAS-AGTRQS

PREMISES NAME Bourbon St Grill		Tel: (604) 368-8081 Fax:
PREMISES ADDRESS 350 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE December 21, 2016
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 12 soiled wiping rags left on counter tops throughout kitchen with no detectable sanitizer resdual. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: At time of inspection, premise is without hot water supply. Corrective Action(s): Hot water tank is to be repaired / replaced as necessary to provide a continuous supply of hot water during all periods of operation. Hot water supply cannot fall below 45 C. Provide documentation of hot water tank servicing. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Foodborne Illness inspection # JSAS-AGPSC5 of Dec-16-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (9 heavily soiled wiping rags throughout kitchen and front service area without any detectable sanitizer. All staff on duty unaware of how to use or prepare sanitizer. Variety of food utensils and food containers stored soiled with food debris.)

Comments

Half cooking and cooling of fried chicken has been discontinued. Potentially hazardous foods, such as cut vegetables stored in cooler units unless needed for immediate preparation. Kitchen food warmer - covered and not overfilled, temp 68 C Food preparation not conducted in sinks during dishwashing process. Foods no longer stored in opened metal cans. Food items no longer stored on the floor. Food containers properly covered with lids. Raw meats stored below ready to eat food items. Cardboard not re-used to package food. Food Safety Plan and Sanitation Plan documents now available on the premise. Note: temperature checks are to be conducted and recorded as per FSP. 3 step manual dishwashing correctly set-up. Staff now able to prepare sanitizer solution. Chlorine test strips available to test sanitizer strength. Required premise cleaning completed. Chemical products now stored separate from food items.