INSPECTION REPORT Health Protection JELR-CKBSZD

PREMISES NAME Bourbon St. Grill (Tsawwassen)		Tel: (587) 986-1131 Fax:
PREMISES ADDRESS FC4 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE October 18, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Vanessa Chung		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Insect pests noted in trap in back kitchen. Corrective Action(s): ***Immediately contact your licensed pest control company and provide copy of the 3 latest pest control reports to Fraser Health by Oct 19th. Premises is to be free of pests and of conditions that will attract pests. Follow directions of your licenced pest control expert. In general: 1. Check boxes coming into kitchen for signs of pests. 2. Keep premises clean (deep clean and then follow a routine cleaning schedule). 3. Licensed pest control to take action for insect pests. 4. Follow advice of pest control experts. 5. Keep all food covered and in pest proof containers at all times. 6. Sanitize all work surfaces and equipment at the start of each day and every 4 hours throughout day and at end of day. 7. Repair plumbing so there are no water leaks. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, dirt, and grease is on floor and lower walls in back food preparation area and is attracting and providing food for pests. Corrective Action(s): Immediately deep clean entire kitchen. Follow a written, routine cleaning schedule. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JELR-CJHTEQ of Sep-22-2022 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. Correction: 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. Code 205 noted on Routine inspection # JELR-CJHTEQ of Sep-22-2022 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). Correction: Discarded during inspection. Store all higher risk foods at 4 C or colder or hot above 60C. Follow your food safety plan.

Comments

Pest control - see above. Hand washing - back area hand sink is now accessible and can be used. ***Hand sanitizer is being used buy hand soap is better for hand washing. Food Safe training - Manager and at least one person per shift is required to have a valid Food Safe Level 1 (or equivalent) certificate (not checked today). Provide copies of certificates. Thermometers for checking hot food temperatures: - Two dial metal stemmed probe thermometers are available, however only one is accurate as compared to Health Officer's thermometers and second is off by 25C and dial appears broken. - Discard inaccurate/broken thermometer and provide one more accurate thermometer. *** Check hot food temperatures regularly and keep records to show you are following your food safety plan. Cooked chicken is being brought out in small volumes and is used withing 1 hour as per staff. Cleaning - see above. Replace paper towels at front hand sink as needed.