INSPECTION REPORT Health Protection CSWY-BYTM75

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE March 5, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE March 08, 2021
INSPECTION TYPE Routine
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various cut veggies for salads observed at room temperature at 14 C on cart. Corrective Action(s): Food was placed in walk-in cooler at 4 C. Potentially hazardous foods are to maintained at 4 C or below to prevent bacteria growth. If you wish to hold a room temperature, the product must be tracked for time and recorded then discarded after 2 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Pink organic debris observed in the interior of the ice machine. Corrective Action(s): To Be Corrected by: immediately. All ice is to be removed and unit cleaned to prevent cross contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer observed at a concentration greater than 200 ppm. Corrective Action(s): Solution was dumped and staff was shown how to make a 100 ppm solution using 1 tsp of bleach for every 1 litre of water. Maintain chlorine solution no greater than 200 ppm to prevent chemical contamination of food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): REPEAT: Handles of scoops observed touching dry good products. Corrective Action(s): Scoops were removed from dry good products. Scoops are to be removed from product and stored in a sanitary manner or ensure the handles of the scoops maintain vertical and do not touch the product. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature records not being maintained for refrigeration units. Corrective Action(s): As part of your food safety plan, temperature records should be recorded at least once daily to ensure all potentially foods are maintained at 4 C or below. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Excessive dust build-up observed on fan guard and ceiling of walk-in cooler. Corrective Action(s): Remove dust build-up to prevent dust contamination in the food below. Violation Score: 3

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

Comments

Corrections Needed: - Post your Covid-19 Safety Plan in the premises and ensure it meets all the requirements of the Provincial Health Orders and WorkSafeBC. Ensure it includes all the measures your premises is taking to prevent the spread of Covid-19 including health checks of employees. - No staff health checks being conducted. Ensure written daily health checks are being done and keep on file for 30 days. Observations During Inspection: - Facility in satisfactory sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied with hot/cold water, soap, and paper towel. - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Raw meat stored away from Ready to Eat food items - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection - Permit posted in a visible location Covid-19 Observations During Inspection: - Masks being worn - Hand sanitizer available for customers - Disinfectant available for high contact surfaces - Mall Covid-19 Safety in place including 2 meter social distancing Note: A large amount of Rubber Maid containers holding raw and cooked products observed in the walk-in cooler. As indicated on previous inspections, ensure cooked foods are cooled from 60 C - 20 C in 2 hours and 20 C - 4 C in 4 hours to prevent bacteria growth. Foods should be cooled in smaller batches.