INSPECTION REPORT Health Protection JCRH-ARRTYH

PREMISES NAME Bourbon St Grill		Tel: (604) 368-8081 Fax:
PREMISES ADDRESS 350 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 2, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE October 16, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: One insert of home fries in hot holding unit was <60C. Temperature of product was 42-47C. Insert had been at room temperature and then it was transferred to hot holding. Corrective Action(s): Product was discarded by staff on duty. When food is reheated or cooked, it must be immediately transferred to hot holding and not be allowed to cool to <60C (unless cooling fully). Hot holding units are designed to hold food at a temperature not reheat food once the temperature has dropped. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was wearing gloves and handling multiple surfaces (cooler door handles, surfaces in the storage room) and then resume foodhandling. Gloves are not a replacement for handwashing. Corrective Action(s): Remove gloves and wash hands whenever they may have become contaminated and prior to handling food. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Containers of food in stainless cooler in back prep area were not covered. -Lid was not secured on container of sugar in storage room -Bucket of cut vegetables was stored in front of the handsink. Although handsink could still be accessed, drip or splatter from handwashing could contaminate food. Corrective Action(s): -Cover all foods in storage (refrigerated or dry) with tight fitting lids or plastic wrap to prevent contamination -Do not store any food in front of or under sinks. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted on exhaust vents and under deep fryer and grill. Corrective Action(s): Thoroughly clean areas noted above to remove grease build up. Correction date: Oct. 9/17 Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator was not present initially and no staff member on duty have Foodsafe level 1 training Corrective Action(s): When the Operator is not present, ensure at least one staff member present has Foodsafe level 1 training. Ensure there is sufficent staff trained to allow for coverage. Manager reported one staff member is scheduled to take the course Oct. 26/17 Violation Score: 1

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

Comments

-Handsinks supplied with liquid soap and paper towel -Back cooler was at 4C *Supply thermometer inside of unit. *Countertop cooler (cut vegetables only) was 7C at top of inserts and <4 at bottom of inserts. Keep cover down when not busy/not in use to keep temperature low. -Hot holding display was maintaining foods >60C (with the exception of home fries noted in violation above) -Back hot holding unit was maintaining chicken at >60C. Ensure unit is not overstocked and lid can close completely. Staff were continuing to fill unit after cooking chicken on the grill even though the hot holding unit was full. Although the chicken was still >60C as it had recently been cooked, the temperature will not be able to maintain the temperature if product is above the level of the heat. Extra chicken was transferred to the oven to hot hold. Do not cook excess product in advance. -Walk-in cooler was at 3C. Raw meat was stored on a separate shelving unit from vegetables to prevent cross contamination. -Freezer in storage room was -9C -Sanitizer solution (100ppm chlorine) was present in the dishwashing sink. Staff were familiar with manual dishwashing procedures. -Wiping cloths were stored in bleach sanitizer solution (100-200ppm)