INSPECTION REPORT Health Protection CSWY-C3RV3M

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE June 7, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE 3 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink obstructed by staff preparing bacon crumble in large bins. Corrective Action(s): Food preparation was removed from hand sink area. Ensure hand sink is free from obstruction and available at all times for staff to wash their hands. Food prep is to be done away from hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. REPEAT: Handles of scoops observed touching various dry products in bins in kitchen area. 2. Handles of plastic bins stored clean on shelf observed with a build-up of debris. Corrective Action(s): To prevent cross contamination: 1. Store all scoops outside dry good bins in a sanitary manner 2. Thoroughly clean handles of all bins Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ceilings and vent hood in kitchen area observed with a build-up of dust debris. 2. Long-standing debris observed under shelving in front area. 3. Long-standing debris observed on outside of stand-up freezer in storage area. Corrective Action(s): To maintain the premises in sanitary condition and prevent the attraction of pests, clean all ceilings, doors, walls, hoods, and floors. Date due by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Three large knifes stored clean on knife magnetic knife rack observed with a build-up of rust. Corrective Action(s): Discard rusting knifes and replace with knifes that are free of rust to prevent cross contamination of food. 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. - Temperature logs of all refrigeration units and hot holding units should be recorded daily to ensure food is maintained at 4 C or below or at 60 C and above. Observations During Inspection: - 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 Note: Several different foods (cut vegetables) being prepared by staff all at once. Preparation of food at room temperature should be done within 30 minutes. When switching tasks, foods, such as cut vegatables, are be placed in refrigeration at 4 C or below until needed.