INSPECTION REPORT Health Protection LKIM-BCFSHX

PREMISES NAME Bourbon Street Grill (Guildford)		Tel: (778) 986-6608 Fax:
PREMISES ADDRESS 1402 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE May 23, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhong, Qi Jiang		NEXT INSPECTION DATE 3 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 = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep fried meat cooked today stored in tubs in too great of quantity. The larger the mass of food the more difficult it becomes to cool the food. CORRECTED DURING INSPECTION - items placed in shallow tubs to cool at a faster rate . Corrective Action(s): Ensure hot cooked food items are placed in shallow tubs to assist with cooling. Cooked foods are to cool 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours. Ensure cooler unit is not over filled. Currently cooler unit is very full and cooler will struggle to cool all foods and maintain cold temperatures. Do not over fill cooler unit. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meat in oven at temperatures of 55 degrees Celsius. Oven turned off at time of inspection. CORRECTED DURING INSPECTION - items moved to grill. Final grill step applied to Chicken and items moved to hot holding units. . Corrective Action(s): Do not turn oven off. If oven is turned off food items cool. Hot items are to remain hot at 60 degrees Celsius. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - No evidence of pests - NO evidence in back stock room - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Hair restraints in use - 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 ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. Sanitizer solution for three compartment sink discussed with new staff. Staff able to adequately demonstrate proper three compartment sink washing and sanitizing methods