INSPECTION REPORT Health Protection JELR-CVLQWF

PREMISES NAME Bourbon St. Grill (Tsawwassen)		Tel: (587) 986-1131 Fax:
PREMISES ADDRESS FC4 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE September 12, 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] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bourbon chicken cooked prior to lunch time (<2 hours ago) is stored in small steam unit and temperature of chicken is below 140F. Corrective Action(s): Chicken was reheated in oven to 165F (74C) and must be then held hot above 140F (60C). Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lettuce is stored in walk in cooler on same shelf as raw meat and raw fish. Corrective Action(s): Lettuce moved and is now stored on shelf above any raw meat or fish. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: There is evidence of pests on monitoring board. Corrective Action(s): Notify licenced pest control. Continue with licenced pest control, monitoring and cleaning. Keep all food protected from contamination and sanitize surfaces at start of shift and throughout day and at end of shift. Provide copy of your latest pest control report to Fraser Health. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor cleaning and regular cleaning is ok. Corrective Action(s): For effective pest control, continue to deep clean kitchen, including areas such as behind equipment regularly. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: There is no thermometer available today for verifying food temperatures. Corrective Action(s): Provide an accurate metal stemmed probe thermometer for verifying food temperatures. Record food cooking and hot holding temperatures and also records cooler temperatures. Violation Score: 1

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

Comments

Walk in cooler air temperature at 7C/8C but food temperature is below 4C (40F). Staff advises that temperature in morning was 2 C. - **Check temperature gauges again in 1 hour and make sure the air temperature of walk in cooler goes down to 4C. Keep daily temperature records. Other coolers and freezers - satisfactory temperatures. Steam table (front service area) - food items are at 60C (140F) or hotter once stirred. Food is in shallow trays and staff advise new food is not mixed with older food. Chicken in small steam unit in main kitchen - see above. Food temperature records are not being kept. No thermometer available - see above. ***Cooked chicken for fried rice - at room temperature so discard after 2 hours. Bring out only small amounts to be used in 2 hours. Food at end of day is discarded as per staff. Lettuce is washed and stored in upper display of cooler (4C below but food temperature si about 6C). Only a small amount of lettuce stored in upper display - use within 2-3 hours and bring out more from main cooler. Food Safe - some staff have but chef today does not. ***At least one person per shift is to have a valid Food Safe (or equivalent) certificate. Copies of certificates to be available on site. Keep copies of Food Safety plan on site and keep temperature records. Hand washing stations (2) have hot/cold water, liquid soap, and paper towels. Main kitchen hand sink - liquid soap is hard to dispenser. Store soap in a working, easy to use soap dispenser. Disposable gloves also worn. Change gloves frequently. Chlorine sanitizer is used for sanitizing rinse and for wiping cloths. 100-200ppm chlorine detected. Cleaning and pest control - see above. Report to be emailed to operator. Items requiring attention reviewed with staff on site today.