INSPECTION REPORT Health Protection JELR-CPVUAF

PREMISES NAME Bourbon St. Grill (Tsawwassen)		Tel: (587) 986-1131 Fax:
PREMISES ADDRESS FC4 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE March 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE 1 Month
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] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meat stored in hot holding unit in main kitchen - food temperature is at 115-120F (below 140F). Staff advise that the meat was cooked 1.5 hours ago. Corrective Action(s): All hot food is to be stored hot at 140F (60C) or hotter. Meat that was below 140F for less than 2 hours put in oven to be reheated to 165F and then to be stored at 140F or hotter. If food temperature is below 140F for more than 2 hours, discard. Provide a metal stemmed probe thermomter to verify internal food temperatures. Violation Score: 5

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Updated food safety plan for cooked meat required. Corrective Action(s): Update your food safety plan and keep temperature records. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Evidence of insect pests (nymphs and young adults) in monitoring trap. Corrective Action(s): Consult immediately with your licenced pest control expert and follow their advice. Improve cleaning. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is better than last routine inspection but still needs to be improved as part of your pest control plan. Corrective Action(s): Clean shelves and wall under counter. Clean back storage room floor, including under dry storage shelves. Follow a written routine cleaning schedule. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Updated cleaning schedule required. Corrective Action(s): Update your sanitation plan/cleaning schedule. Violation Score: 1

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

Comments

Walk in cooler, cooler in back food storage room - temperatures are at 4C /40F or colder. Hot holding - front servery food hot steam table - food is at 140F/ 60C or hotter - good. See above re meat hot holding in main kitchen (repeat violation). Hand washing sinks - liquid soap and paper towels in dispensers supplied. Note that soap dispenser in back main kitchen is difficult to use. *Remind staff to wash and dry their hands before putting on disposable gloves. Chlorine bleach is used to sanitize dishes after they have been cleaned (wash, rinse, sanitize, and air dry). 100-200ppm detected using test strip - good. Staff on site has a Food Safe certificate - expiry May 2027. Keep daily temperature records. Cleaning - see above. Pest control - see above. Copy of report to be emailed to owner/operator.