INSPECTION REPORT Health Protection AHEN-CVKSTV

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 11, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE September 13, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink near the cook line and ware-washing area was not supplied with hot running water. The hot water knob was not in good working order according to the Operator, and hot water valve had been turned off. Operator informed he noticed this issue yesterday, he purchased an inadequately sized replacement knob, he needs to buy a specifically sized knob for this handsink, and he is currently using the handsink in the front service area for interim use. Corrective Action(s): Repair or replace the knob at the designated handsink near the cook line to enable access to both hot and cold running water; Correct by tomorrow September 12, 2023. As an interim measure, use the handsink at the front service area for handwashing or stock the 3-compartment sink with liquid soap and paper towels for handwashing purposes. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build-up of dust/debris was observed on the ceiling tiles and wall paneling near the cook line and ware-washing area. Corrective Action(s): Clean the ceiling tiles and wall panels near the cook line and ware-washing area to remove the accumulating dust/debris; Correct by September 24, 2023. Violation Score: 9

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

Comments

-Handsink in the front service area was supplied with liquid soap, hot and cold running water, and single-use paper towels. -Walk-in-cooler was at 4 degrees C. -Single-door prep. cooler was at 3.6 degrees C. -Beverage cooler was above 4 degrees C, however is used for non-potentially hazardous food only (i.e. pop and water bottles). Do not store any cold potentially hazardous food in this cooler, unless it is maintained at 4 degrees C or less throughout the day. -Upright freezer (in the stock room) was at -18 degrees C or less -Refrigeration temperature log was in place. -Hot-held food (in the front steam tables and hot-holding units for rice) was at least 60 degrees C. Spatulas for rice were observed stored in ice water between use. -Probe thermometer was available. -It was reviewed to cook food to at least 74 degrees C during the cooking/reheating process. -Chicken deep fried this morning (approximately 4 hours prior to the inspection) was still undergoing the cooling process in the walk-in-cooler and was within the critical limit for cooling. -Cooling time-temperature controls were reviewed: cool food quickly from internal food temperature 60 to 20 degrees C or less within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum. -Raw meat was stored on lower shelving units than potential ready-to-eat food in the walk-in-cooler. -100 ppm chlorine sanitizer was available in both sanitizer pails. -Staff began ware-washing during the inspection, and setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) in the third compartment sink. -No signs of pest activity were evident at the time of inspection. -Dry food was covered and stored off the floor. -Operator has renewed his FOODSAFE Level 1 refresher course training (expiration date: April 12, 2028). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.