INSPECTION REPORT Health Protection 240680

PREMISES NAME Bourbon St Grill		Tel: (604) 368-8081 Fax:
PREMISES ADDRESS 350 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE November 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE December 04, 2018
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): honey mustard sauce 20 deg. C cut cabbage 20 deg. C Corrective Action(s): These food products are to be stored in the cooler at 4 deg. C or colder. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -2 sanitizer containers 0 ppm chlorine, replace sanitizer solution to ensure 100 ppm chlorine residual is maintained. Corrected during inspection -prep cooler food inserts continuously refilled with new food product, when inserts are emptied they are to be removed and cleaned and sanitized before reuse. Correction date: Nov 27 Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Knives stored together with tools to repair grill. Corrective Action(s): Food utensils are to be stored in a sanitary manner to protect them from contamination. Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): plastic buckets used for chemicals are the same to store food, chemical containers are to be clearly labelled to avoid potential cross contamination. Corrective Action(s):

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

Comments

premise sanitation satisfactory handwashing facilities maintained upright freezer -9 deg. C walk in cooler 3 deg. C counter top warmer 61 deg. C prep. cooler 4 deg. C top oven cooking 92 - 99 deg. C bottom oven cooking 89 deg. C rice warmer 70 deg. C front under counter cooler 1 deg. C hot holding display left 78 deg. C, middle 74 deg. C, right 80 deg. C beverage cooler 6 deg. C (no PHF) 3 comp. sink correctly set up for manual dishwashing.