INSPECTION REPORT Health Protection JELR-CJHTEQ

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 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Chicken at room temperature by the grill area is not being stored at 4 C or colder (temperature in danger zone at aobut 25 C). Corrective Action(s): Discarded during inspection. Store all higher risk foods at 4 C or colder or hot above 60C. Follow your food safety plan. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Sanitizer bucket is being stored in the kitchen hand washing sink. There is no liquid soap at this hand sink (using hand sanitizer). Service area hand sink has soap and paper towels but requires a dispenser for paper towels. Corrective Action(s): The hand washing sink in the main kitchen is to be accessible so that food handlers can easily wash hands. Provide liquid soap at this hand sink rather than hand sanitizer to allow for proper hand washing. Provide a dispenser for the paper towels at the front servery area hand sink. A counter top dispenser is acceptable. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under equipment and along floor /wall junctions in hard to reach areas has food/dirt accumulation. Spilled dry food noted on floor of dry food storage room. There is a water leak under the triple sink (from plumbing). Corrective Action(s): Repair all leaks and follow a written routine cleaning schedule that includes cleaning shelves and floors in hard to reach areas. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Two probe thermometers are available to check hot holding temperatures. One is accurate (same as inspector's thermometer) and second thermometer reads a different temperature. Corrective Action(s): Provide accurate metal stemmed thermometers (preferably NSF approved). Calibrate often so they are accurate. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Manager states he has Food Safe training but is not on site today. Staff on site do not have Food Safe training. Corrective Action(s): While operator/Manager is away, at least one person on site is to have a valid Food Safe Level 1 (or equivalent) certificate. Violation Score: 1

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

Comments

Walk in cooler air temperature is <4C/40F - good. Thermometer available. Dried chicken at room temperature - see above. Two door freezer in food storage room - -18C or colder - good. Hot holding - Cooked pork at main kitchen hot holding "food warmer" is >60C/140F - good. - Chicken in main kitchen hot holding is <60C (130 F measured) but is used within 2 hours as per staff on site. - Front hot holding steam table - food is at 60C/140F or hotter with the exception of the cooked spring rolls. Carry out time tracking so that any hot food not held above 60C is discarded after 2 hours. Thermometers - see above. Keep daily temperature records for coolers and hot holding to verify food safety plan is being followed. Garlic is in water as per staff (no garlic in oil) - good. Food is covered in walk in cooler and sauce is in food grade container. New hot food is not mixed with old food as per staff. Hand washing sink in front has soap and paper towels (counter top dispenser required). Hand sink in main kitchen has liquid soap and paper towels in dispenser but is not accessible for use- see above. Reviewed use of non-latex disposable gloves. Disposable utensils and containers for customers. Utensils are cleaned in the 3 compartment sink - final rinse water has 100ppm chlorine. Wash well to remove grease, rinse, sanitize, and air dry. Change the final rinse water frequently. Wiping cloth for counters and cutting boards is stored in a 100 +ppm chlorine solution (measured using test strip). Manager states has Food Safe training but is not on site today. No staff on site today with Food Safe training - see above. Cleaning - see above. No evidence of pests. Signature not required. Copy of report to be emailed to Manager. Reviewed with supervisor on site.