INSPECTION REPORT Health Protection JSAS-CERS6D

PREMISES NAME Bourbon St Grill		Tel: (604) 368-8081 Fax:
PREMISES ADDRESS 350 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE May 25, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vanessa Chung		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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 2 soiled knives on magnetic knife strip. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Ensure all knives are properly cleaned and sanitized before placing on storage strip. Staff corrected during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Open bucket of chicken batter mix stored below handsink. Corrective Action(s): Do not store open food containers below handsink as they can be easily contaminated from splashes and overspray above. Staff relocated food during inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease residue on left side of cooking ventilation hood, grease drops on sprinkler heads and grease residue on wall above fuse box. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up from surfaces. Correction date: May 27, 2022 Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Walk-in Cooler 1 C Upright freezer -8 C 2 door upright cooler 4 C, counter top cooler 3 C counter top warmer 60 - 74 C, top steamer - empty, bottom steamer 78 C rice cooker 66 C front food warm inserts: left section 62 - 74 0 C, middle 68 - 73 C, right section 68 - 72 C Note: Small container of sauce stored in cooler, product 80 C. Do not place hot foods inside refrigeration units. Condition of Permit to Operate is no cooling. Cook and hot hold all foods as needed for the day.