INSPECTION REPORT Health Protection JSAS-BB9RTW

PREMISES NAME Bourbon St Grill		Tel: (604) 368-8081 Fax:
PREMISES ADDRESS 350 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE April 15, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE April 23, 2019
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 = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable peelers stored with visible food debris together with clean utensils. Multiple soiled wiping cloths on counters with no detectable sanitizer residual. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry storage room - debris / mouse droppings collecting on floor in corners beneath shelving units. Kitchen - debris / mouse droppings on floor corners around / behind 2 door cooler, grill, and wheeled cart / adjacent dishwashing sinks. Cooking grill has build-up of carbon / cooked on food debris. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Walk-in Cooler 3 C Upright freezer -16 C 2 door cooler 2 C prep cooler 4 C oven hot holding top 100 C, bottom 80 C salad cooler 2 C, beverage cooler 4 C left hot holding display 78-80 C, middle hot holding 80 C, right hot holding 78-80 C Discussed complaint with operator regarding a customer who purchased a combo meal last week, customer indicated they found a small object possibly a small stone. Operator was aware of complaint. Reviewed processing of fried noodles the object was found in. Reviewed produce cleaning and washing procedures - recommended staff to be cautious when trimming, cleaning vegetables and visually inspect them to ensure all soil is completely removed as to not be introduced into menu items.