INSPECTION REPORT Health Protection AHEN-CD6P9N

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 4, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE April 05, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fried chicken ranging between 15 to 20 degrees C prepared recently this morning less than 2 hours ago was observed filled fully to the top in large plastic containers in the walk-in-cooler. Probe thermometer was not in use to monitor cooling temperatures. Corrective Action(s): Operator was advised to portion the chicken into shallow containers during the inspection (corrected). Ensure food cools quickly from 60 to 20 degrees C within 2 hours and 20 to 4 degrees C within 4 hours. Monitor cooling time-temperature controls of food with a clean and sanitized probe thermometer and maintain a cooling log; Correct today. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken was observed at approximately 35-40 degrees C for less than 2 hours in several trays stored below the oven. Operator stated they were planning to place it on the grill and oven in approximately 10 minutes. Oven was full with cooked chicken. Corrective Action(s): Operator moved extra trays of chicken to the walk-in-cooler to cool and placed one tray onto the grill to reheat it to 74 degrees C. Do not leave cooked chicken at room temperature to prevent potential growth of pathogens or production of toxins. Cook chicken in smaller quantities so that there is space in the oven, grill, and hot-holding units to keep it above 60 degrees C after the cooking process. Make sure chicken is stored inside the walk-in-cooler at or below 4 degrees C before the cooking process. Violation Score: 15 301 - 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. Corrective Action(s): 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. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator placed his wallet directly in contact with a salad when he was showing his FOODSAFE Level 1 certificate during the inspection. Corrective Action(s): Operator discarded the salad mix potentially subject to potential contamination from the wallet during the inspection. Ensure personal items (e.g. wallets) are kept separate from food products to protect food from potential contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lid of one dry storage container was partly broken and taped. Corrective Action(s): Replace the lid of this dry storage container with a new intact lid; Correct within 2 weeks. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Probe thermometer was not available on-site at the time of inspection. Corrective Action(s): Obtain a probe thermometer to check internal food temperatures during the cooking, cooling, reheating, hot-holding, and cold-holding processes; Correct today. Violation Score: 1

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler, under-the-counter cooler, and beverage cooler were at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Hot-held food in the front service area (e.g. cooked vegetables, pork, rice, etc.) were at or above 60 degrees C. 100 ppm chlorine sanitizer was available inside sanitizer pails in the back preparation area and front service area. 100 ppm chlorine sanitizer was available inside a labelled spray bottle. Ventilation hood was in a clean condition. IR thermometer was available. Temperature log was in place for refrigeration units. Hot and cold running water and sink plugs were available at the ware-washing sink unit. Permit to operate was posted. Operator with valid FOODSAFE Level 1 training (expiration date: June 2023) was available on shift. Information regarding the FOODSAFE Level 1 refresher course was provided during the inspection. Refer to www.FOODSAFE.ca for details. If you have any questions, please contact the district Environmental Health Officer of Fraser Health.