INSPECTION REPORT Health Protection JELR-CRUVK4

PREMISES NAME Bourbon St. Grill (Tsawwassen)		Tel: (587) 986-1131 Fax:
PREMISES ADDRESS FC4 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE May 15, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vanessa Chung		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of cooked chicken stored in small hot holding unit - food temperature is at about 130F. Chicken was cooked <2 hours ago. Corrective Action(s): Reheat chicken to 165F (74C) and hold hot above 140F (60C). Do not let temperature of hot food fall below 140F /60C. Staff advise they are filling hot holding units with water and pre-heating before using to hold hot food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Copies of written food safety plan /procedures are not being kep on site. Corrective Action(s): Keep copies of written food safety plan on site. Include corrective actions if food temperatures are not reached. Provide a metal stemmed food thermometer so that staff can verify food temperatures. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation plan is not available on site. Corrective Action(s): Keep copy of written sanitation plan on site. This is to include procedures for use of chemicals such as chlorine sanitizer and a cleaning schedule (morning, throughout shift, at end of day, daily, weekly, monthly, etc.). Provide test strips for staff to use to verify chlorine sanitizer levels. Violation Score: 3

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

Comments

Routine inspection. Walk in cooler, pop cooler at 4C/40F or colder. Salad cooler - about 41F - door had been open. This is only used to store washed salad. - ok. **Check and verify that this cooler is at 4C/40 F or colder after door has been closed. Reviewed procedures for washing produce. Sink is cleaned and sanitized, then colander used to wash produce. Staff washing produce washes hands and uses disposable single use gloves. Right side hot holding (near oven in back kitchen) - food hot and >60C/140F - good. Left side - chicken hot holding - see above. Front hot holding - most food at 60C/ 140 F. ***Keep water filled to upper level and do not mix new food with food that has already been in this display. Use food and then bring out new food. .Freezer - 18C/0F **Keep daily temperature records for coolers, freezer, and hot holding equipment. Food is covered. Reviewed storage of food in walk in cooler. Food Safe training - 2 staff on site have taken Food Safety training. *Keep photocopy of Food Safety training certificate on site. One person per shift must have training - good. Food safety plan - operator has provided. Keep on site and keep temperature records. Hand washing sinks - both have hot/cold water, liquid soap, and paper towels. ***For front service hand sink - provide a better paper towel that will fit in dispenser. Chlorine sanitizer is used to sanitize counters, and other surfaces. Today, manual dishwashing with dish soap, rinsing with water, and sanitizing utensils in 200ppm chlorine sanitizer - good. Air dry utensils. Sanitation plan and cleaning schedule - keep on site. Provide chlorine test strips. Cleaning of main kitchen and back storage room has improved and continues to improve - good! Update your cleaning schedule as needed. Pest control - ongoing. **Provide a copy of your most recent pest control report to Fraser Health and follow instructions of licenced pest control expert. Continue to monitor for pests. Copy of this report to be emailed to operator.