INSPECTION REPORT Health Protection AHEN-CD7Q2G

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 5, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lid of one of the dry storage containers was broken and taped. Corrective Action(s): Either replace the lid or the entire dry storage container so that it is covered with an intact (non-broken) lid that does not require taping; Correct within 1 month. Violation Score: 3

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

Code 301 noted on Routine inspection # AHEN-CD6P9N of Apr-04-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Inside surfaces of ice machine requires cleaning to remove debris. 2. Outside surface of two-door freezer in the back storage room requires cleaning to remove debris. Correction: 1. Drain the ice and clean and sanitize the inside of the ice machine in accordance with manufacturer's directions; Correct today. 2. Clean and sanitize the surfaces of the two-door freezer; Correct today.

Comments

Follow up inspection: -Ice machine had been drained, cleaned, and sanitized yesterday as per Operator. -Ice machine was observed to be in a clean condition. Operator stated they clean and sanitize the inside of the ice machine on a weekly basis. -Operator was aware to portion out food into shallow containers during the cooling process. -Fried chicken and chicken prepared in the oven was at or below 4 degrees C inside the walk-in-cooler. -Chicken was not stored at room temperature. -Operator stated they cook the chicken in the oven, then cool it, and then reheat it on the grill-top prior to serving BBQ chicken to customers. -Probe thermometer was available. Cooking/reheating (74 degrees C or hotter), hot-holding (60 degrees C or hotter), cooling (quickly from 60 to 20 degrees C within 2 hours and 20 to 4 degrees C within 4 hours maximum), and cold-holding (4 degrees C or less) temperatures were reviewed with the Operator. -It was reviewed to clean and sanitize the probe thermometer prior to and after each use. -Cleaning improvements were made to the upright freezer. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.