INSPECTION REPORT Health Protection LKIM-BG3NBC

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Large Rubbermaid tubs storing deep fried chicken. Cooked chicken is filled up to the top of the container. . Corrective Action(s): Tubs are filled too high with cooked chicken. Operator is not cooling cooked food items in shallow containers. Reduce amount of cooked food placed in containers. If cooked chicken is found to be at temperatures exceeding 4 degrees Celsius and the food has been cooked longer than 6 hours prior to time of inspection the food items will be discarded. Keep in mind proper cooling temperatures and times when cooling: 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: - On lower shelves - Inside cooler units - Any surfaces where splatter has occurred - Exhaust canopy is due for cleaning in November . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some Blue Rubbermaid containers require replacement as large cracks are on sides. . Corrective Action(s): Inspect all equipment. Discard any broken dishware or utensils. . Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - no droppings observed in dry storage room; traps in kitchen empty - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.