INSPECTION REPORT Health Protection AHEN-CJGTNU

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE September 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the cook line was obstructed with a frying pan. Corrective Action(s): Ensure all handsinks are kept accessible at all times for handwashing and are not blocked with any food equipment. Operator removed the frying pan from the handsink during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A dry storage bin in the second dry storage room requires cleaning to maintain it in a clean condition and to remove the leftover food residues. This bin was being reused to store a pre-packaged sealed bag of dry goods. Corrective Action(s): Clean the above-noted dry storage bin to maintain in a clean condition; Correct today. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and front beverage cooler were at or below 4 degrees C. One-door prep. cooler was at 6 degrees C and only contained raw whole vegetables. Operator informed it is only being used to store raw whole vegetables only. Ensure this cooler is maintained at or below 4 degrees C if it is to be used to store any cold potentially hazardous food (included sliced vegetables) in the future. Upright freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C in the rice warmers and front steam tables. Raw meat was being thawed under cold running water. Ware-washing was not occurring at the time of inspection. 100 ppm chlorine sanitizer was available inside a sanitizer pail with wiping cloths. No signs of recent pest activity were evident at the time of inspection. Operator with valid FOODSAFE Level 1 course training was available on shift. Ice machine and ice bin appeared to be in a clean condition at the time of inspection. Both dry storage bins had intact lids. Operator informed that they had replaced the previous non-intact lid with a new lid. Note: Refrigeration temperature log was not available on-site. Ensure to maintain refrigeration temperature records on a regular basis. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.