INSPECTION REPORT Health Protection JSAS-D3JTQH

PREMISES NAME Bourbon St Grill		Tel: (604) 368-8081 Fax:
PREMISES ADDRESS 350 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE March 20, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE March 25, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 98

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Stored at room temperature: bucket of sliced potatoes 15 C, bucket of sliced cabbage 17 C, bowl of eggs 23 C, bucket of ground chicken 10 C, bowl of mixed frozen vegetables 16 C Corrective Action(s): All product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Stored at room temperature: deep fried pork 37 C, 2 trays cooked pork 38 C, Kitchen food warmer: bourbon chicken 51 C, bourbon pork 44 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled wiping rags on surfaces in kitchen and one inside walk-in cooler, no sanitizer prepared in kitchen. 3 compartment sink in use - rinse sink and sanitizer sink both soiled with food debris and not set-up to allow for manual dishwashing. Inventory of food equipment stored while visibly soiled with food debris large plastic buckets, steel food preparation bowls, plastic cutting boards and large plastic food bins store in hallway, kitchen shelving and in storage room. Knives on magnetic strips covered with grease. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution, 4)allow surface of item to air dry before next use. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Bowl of raw chicken stored inside large container of deep fried pork. Staff shoes and back packs stored on food containers. Raw meats stored above and beside vegetables in walk-in cooler and inside 2 door upright cooler. Food items in walk-in cooler and 2 door upright cooler not covered with food exposed. Some containers stacked within each other in contact with food below. Food containers stored outside in receiving hallway with garbage / recyclables. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Food and food equipment are to be stored within premise or storage unit. Food and food equipment to be stored away from garbage and staff personal items. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler, freezer and dry storage room food debris on door handles, shelving, floor and walls. Kitchen has grease build-up around cooking equipment - space between cooler and grill, under grill, shelf above woks. Front service area - mouse droppings on floor under hot holding display and cooler. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Large poultry delivery bins stockpiled on the premise and staff are using for food storage and food preparation. Containers are oversize and do not fit within dishwashing sinks that would allow them to be cleaned and sanitized. Corrective Action(s): Remove all inventory of poulty bins. Bins are for receipt of food only and are not to be used by staff to prepare or store other food items on the premise. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pool of ponding water on floor below cooking equipment. Corrective Action(s): Repair equipment leak causing water to collect on floor. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Supervisor indicated temperature monitoring is not conducted for coolers, cooking or hot holding. Corrective Action(s): Operator located probe thermometer to check internal temperatures for cooking / hot holding food items. Temperatures for cold storage, cooking and hot holding units are to be measured and recorded daily. Violation Score: 1

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

Comments

Complaint received from customer who purchased a combo 3 meal on Sunday, March 17, 2024. The combo 3 included fried rice, mixed vegetables, bourbon chicken and bourbon pork. The customer shared the meal with another household member. Both developed illness including vomiting and diarrhea which began March 19, 2024. One is still experiencing symptoms. Reviewed complaint with operator. Operator was previously unaware of the complaint. Premise has not received any related complaints directly. No staff have missed work or have been sent home due to personal illness in the last week. Walk-in cooler 4 C Upright freezer -14 C Kitchen counter cooler 2 C 2 door upright cooler 4 C Front hot holding sections: 62 C, 65 C, 68 C (left to right)