INSPECTION REPORT Health Protection LKIM-ARCPN6

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 19, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE September 22, 2017
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): After chicken is fully cooked the oven was turned off and food was stored inside for indefinite time periods. (Fully cooked chicken observed to be at temperatures of 60 degrees Celsius) This has been discussed in the past. The oven us NOT a hot holding unit if it is not creating heat. CORRECTED DURING INSPECTION. Oven turned back "on" to 140 degrees F . Corrective Action(s): The oven is used to store the cooked chicken until such time as it can be placed on the grill for grill marks and sauce. If the oven is to be used to store the cooked chicken after it has fully cooked for an hour the oven MUST be turned on to a temperature of 60 degrees Celsius / 140 degrees Fahrenheit NOTE: Ensure the timer setting is set for a long duration so that the oven does not turn of. . Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Some fruit flies observed in back mop sink. Discuss treatment with Pest Technician. . Corrective Action(s): . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - 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 - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Raw meat stored away from Ready to Eat food items NOTE: Ensure staff are using sanitizer solution in back kitchen area throughout the day.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-ARCPN6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment