Bourbon St Grill

350 - 4820 Kingsway, Burnaby · Restaurant

26 inspections

Routine InspectionOct 21, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Front service area - floor around upright drink cooler - trace mouse droppings observed in corners and behind cooler unit.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Routine InspectionMay 27, 2025
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Back kitchen counter top hot holding unit: inserts are overfilled, above fill lines. Top portion of pork pieces 50 C internal temperature.
  - Corrective Action(s): Supervisor reheated pork portion to 74 C
  - Ensure hot holding unit inserts are not overfilled to ensure all food product can be maintained above 60 C.
  - Slicing larger portions of meat before fill warmer will assist in hot holding process.
  - Violation Score: 5
Routine InspectionOct 24, 2024
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Bin of deep fried chicken 9 C, product cooked yesterday.
  - Corrective Action(s): Product discarded.
  - As per condition of Permit to Operate premise is not to conduct cooling process.
  - Food is cooked / hot held / serve only.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Front service area - mouse droppings under drink storage shelves.
  - 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Follow-Up InspectionMay 21, 2024
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Front service area - mouse droppings around gas cylinder and under pop storage shelves.
  - Corrective Action(s): Staff cleaned and sanitized locations during inspection.
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation (CORRECTED DURING INSPECTION): Oversized plastic bins that do not fit within dishwashing sink compartments remain in use.
  - Corrective Action(s): Replace bins with smaller containers that fit entirely within sink compartments to be cleaned and sanitized between uses.
  - Staff obtained suitably sized containers during inspection and removed larger bins from use.
  - Violation Score: 3
Routine InspectionMay 16, 2024
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation: BOH food warmer - insert with large cuts of pork 47-52 C, (warmer unit 64 C)
  - Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - - Do not use spacer in bottom of food insert
  - - Pre-cut pork portions before placing in food warmer
  - - Staff reheated pork cuts to 74 C during inspection
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Walk-in cooler inventory - raw meats stored beside or / above vegtable inventory.
  - Corrective Action(s): Re-organize food storage on walk-in cooler shelving.
  - Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: FOH - trace mouse droppings under pop shelves and around gas cylinders.
  - BOH - grease / food debris around cooking line - grill, woks, deep fryer and adjacent upright cooler.
  - 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Large plastic bins for food do not fit entirely in sink compartments for cleaning and sanitizing.
  - Corrective Action(s): Replace large plastic bins with smaller containers that fit entirely within dishwashing sink compartments.
  - Violation Score: 3
Routine InspectionMar 20, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Stored at room temperature: bucket of sliced potatoes 15 C, bucket of sliced cabbage 17 C, bowl of eggs 23 C, bucket of ground chicken 10 C, bowl of mixed frozen vegetables 16 C
  - Corrective Action(s): All product discarded.
  - Potentially hazardous foods must be stored at 4 C or colder for food safety.
  - Violation Score: 15
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Stored at room temperature: deep fried pork 37 C, 2 trays cooked pork 38 C,
  - Kitchen food warmer: bourbon chicken 51 C, bourbon pork 44 C
  - Corrective Action(s): Product discarded.
  - To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Soiled wiping rags on surfaces in kitchen and one inside walk-in cooler, no sanitizer prepared in kitchen.
  - 3 compartment sink in use - rinse sink and sanitizer sink both soiled with food debris and not set-up to allow for manual dishwashing.
  - Inventory of food equipment stored while visibly soiled with food debris large plastic buckets, steel food preparation bowls, plastic cutting boards and large plastic food bins store in hallway, kitchen shelving and in storage room.
  - Knives on magnetic strips covered with grease.
  - 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.
  - Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
  - 4)allow surface of item to air dry before next use.
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Bowl of raw chicken stored inside large container of deep fried pork.
  - Staff shoes and back packs stored on food containers.
  - Raw meats stored above and beside vegetables in walk-in cooler and inside 2 door upright cooler.
  - Food items in walk-in cooler and 2 door upright cooler not covered with food exposed. Some containers stacked within each other in contact with food below.
  - Food containers stored outside in receiving hallway with garbage / recyclables.
  - Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Food and food equipment are to be stored within premise or storage unit.
  - Food and food equipment to be stored away from garbage and staff personal items.
  - Violation Score: 15
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Walk-in cooler, freezer and dry storage room food debris on door handles, shelving, floor and walls.
  - Kitchen has grease build-up around cooking equipment - space between cooler and grill, under grill, shelf above woks.
  - Front service area - mouse droppings on floor under hot holding display and cooler.
  - 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Large poultry delivery bins stockpiled on the premise and staff are using for food storage and food preparation. Containers are oversize and do not fit within dishwashing sinks that would allow them to be cleaned and sanitized.
  - Corrective Action(s): Remove all inventory of poulty bins. Bins are for receipt of food only and are not to be used by staff to prepare or store other food items on the premise.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Pool of ponding water on floor below cooking equipment.
  - Corrective Action(s): Repair equipment leak causing water to collect on floor.
  - Violation Score: 3
  - 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
  - Observation: Supervisor indicated temperature monitoring is not conducted for coolers, cooking or hot holding.
  - Corrective Action(s): Operator located probe thermometer to check internal temperatures for cooking / hot holding food items.
  - Temperatures for cold storage, cooking and hot holding units are to be measured and recorded daily.
  - Violation Score: 1
Follow-Up InspectionNov 28, 2023
0 infractions
Routine InspectionNov 21, 2023
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Back kitchen counter top food warmer - chicken insert 48 C
  - Space used in bottom of food insert is preventing food warmer from keeping food above 60 C
  - Corrective Action(s): Product discarded.
  - Discontinue use of spacer in bottom of food warmer insert to allow food to be maintained above 60 C. Adjacent insert without spacer 62 - 79 C.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Ceiling panels, upper walls and light covers soiled with grease and debris from discharge of fire suppression system.
  - Grease build-up on internior of ventilation cooking hood, wok cooking station / adjacent shelves, and grill area.
  - Ice machine visibly soiled interior door and interior rim of ice bin.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Ceiling panels and light covers that cannot be fully restored by cleaning are to be replaced. Washable ceiling panels are to be used.
  - Violation Score: 9
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Inventory of chicken delivery boxes retained on the premise for food preparation. Boxes are oversized and do not fit within 3 compartment sink to be cleaned and sanitized.
  - Corrective Action(s): Remove all plastic chicken delivery boxes from the premise.
  - Violation Score: 9
Routine InspectionJun 6, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Back of cooking station - burnt food / grease build-up.
  - Trace mouse droppings under front service area pop storage shelves.
  - 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Blue plastic bin (vegetables) heavily cracked.
  - Corrective Action(s): Replace damaged bin with new container that can be easily cleaned and does not pose a food contamination risk.
  - Violation Score: 3
Follow-Up InspectionNov 1, 2022
0 infractions
Routine InspectionOct 25, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 2 bins raw fish 20 C
  - Corrective Action(s): Product discarded.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Staff observed rinsing pots and food utensils after use with water and storing for next use without cleaning or sanitizing items.
  - All vegetable peelers and food processor observed stored with build-up of food debris.
  - Wiping rags in use on cooking line counter with no detectable sanitizer residual.
  - Food utensils stored together with tools, staff medication in bins soiled with food debris.
  - Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm chlorine,
  - 4)allow surface of item to air dry before next use.
  - 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).
  - Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food containers stored in upright cooler without covers.
  - Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings observed on kitchen floor under oil container, under wheeled cart by upright cooler, behind upright warmer unit, both sides of back entrance, along wall by ice machine, under front cooking line display warmers, under front pop storage shelves and inside storage locker by door and behind gas cylinder.
  - Grease build-up on cooking ventilation hood and back side of wok station.
  - Dust / model build-up on walk-in cooler compressor fan cover.
  - 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
Routine InspectionMay 25, 2022
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): 2 soiled knives on magnetic knife strip.
  - Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
  - Ensure all knives are properly cleaned and sanitized before placing on storage strip.
  - Staff corrected during inspection.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Open bucket of chicken batter mix stored below handsink.
  - Corrective Action(s): Do not store open food containers below handsink as they can be easily contaminated from splashes and overspray above.
  - Staff relocated food during inspection.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease residue on left side of cooking ventilation hood, grease drops on sprinkler heads and grease residue on wall above fuse box.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up from surfaces. Correction date: May 27, 2022
  - Violation Score: 3
Follow-Up InspectionNov 2, 2021
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease build-up on underside of wok cooking station - piping and framework.
  - Corrective Action(s): Clean surfaces to remove all grease residue.
  - Violation Score: 3
Routine InspectionOct 27, 2021
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Cooled leftover brisket stored in walk-in cooler.
  - Corrective Action(s): Product discarded.
  - As per condition of Permit to Operate premise may not cool leftover food product for future use.
  - Violation Score: 5
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Front undercounter cooler - food contents 11 C
  - Corrective Action(s): Potentially hazardous food items discarded.
  - To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food utensils (spoons and bowls) stored together with vegetable and meat product containers.
  - Food containers stored on floor in kitchen and storage room.
  - Corrective Action(s): Remove utensils and bowls from food containers. Food utensils are to be cleaned and sanitized after use. Utensils are to be used in a manner that minimizes hand / food contact.
  - Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Provide additional shelving in storage room to ensure all product inventory is stored off the floor.
  - Violation Score: 9
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Storage locker is infested with cockroaches - inside upright freezer compressor, across floor, climbing walls and hiding within steel flashing baseboard below electrical control panel.
  - Corrective Action(s): Pest control service is provide pesticide treatments to immediately address current population and identify any additional pest proofing measures.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings observed throughout premise: back kitchen - on floor under prep counters, dishwashing sinks, on corner wheeled cart, corner behind door, and behind steam ovens.
  - front kitchen - on floor along entire front service counter
  - Cockroaches observed crawling across floor in back kitchen, service hallway between premise and locker and throughout storage locker. Locker - floor under shelving, under food containers, walls and inside upright freezer compressor.
  - Standing water pooling under ice machine.
  - Ice machine interior soiled with debris build-up.
  - 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Pop crates along entire wall of front service area used to store pop bottle inventory do not allow for sanitary maintenance and pest control monitoring.
  - Corrective Action(s): Remove all pop crates and replace with low profile wire shelving that provides 6" clearance from the floor to allow for routine cleaning and pest control measures.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Front undercounter cooler 11 C
  - Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
  - Violation Score: 9
  - 312 - Items not required for food premises operation being stored on the premises [s. 18]
  - Observation: Inventory of plastic buckets stored in service hallway.
  - Corrective Action(s): Remove all items from premise not use for business operation.
  - Violation Score: 3
Follow-Up InspectionMay 17, 2021
0 infractions
Routine InspectionMay 10, 2021
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Bucket of raw chicken on floor in kitchen temp 20 C
  - Bucket of sauce with sliced fresh lemons stored on floor in kitchen 20 C
  - Bowl of eggs 24 C
  - Corrective Action(s): Products discarded.
  - To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
  - Violation Score: 15
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen counter top food warmer both inserts overfilled, meat product mounded outside food inserts, product internal temperature 36 C and 45 C.
  - 2 trays cooked chicken in steamer, turned off, product 30 C
  - tub of fried chicken stored on counter by ice machine temp 29 C
  - Corrective Action(s): Products discarded.
  - To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Do not overfill food inserts in warmer units as food will not remain at 60 C.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: 5 soiled wiping rags on counters and work surfaces in kitchen 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).
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff observed attempting to wash their hands at the dishwashing sinks without soap and wearing a glove on one hand.
  - Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
  - When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food items in 2 door upright cooler stored without proper covers.
  - Walk-in cooler - food containers stored directly on the floor, containers of raw meats stored beside vegetables and bins of vegetables stacked upon raw meat containers.
  - Bulk dry food bins stored outside in receiving hallway.
  - Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Do not store any items for business in receiving hallway.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food and debris build-up observed in the following locations: side of 2 door upright cooler, floor corner next to front beverage cooler, floor and shelving of dry storage room and inside walk-in cooler (floor and shelving).
  - 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: kitchen counter top prep cooler 5-6 C
  - 2 heavily soiled strainer baskets with cooked on debris on cooking line.
  - Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
  - Discard and replace strainer baskets.
  - Violation Score: 9
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: 2 buckets of cleaning soda stored in recycled soya sauce containers.
  - Disinfectant spray stored on food preparation counter.
  - Corrective Action(s): Chemicals are to be stored in properly labelled containers. Do not use food containers for both food and chemical storage.
  - Do not store cleaning products on food preparation surfaces.
  - Violation Score: 3
Routine InspectionJul 28, 2020
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Deep fried fish pieces place in hot holding insert on raised platform temp 55 C
  - Corrective Action(s): Discontinue using the raised platform in hot holding insert as food is no longer in contact with heated sides of insert and will not remain at 60 C.
  - Staff removed raised spacer at time of inspection.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Staff member observed washing dishware and not sanitizing the items before storing them away.
  - Corrective Action(s): Dishware rewashed by trained staff.
  - Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm chlorine,
  - 4)allow surface of item to air dry before next use.
  - Violation Score: 5
Routine InspectionSep 30, 2019
0 infractions
Follow-Up InspectionApr 23, 2019
0 infractions
Routine InspectionApr 15, 2019
2 infractions
- 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
- 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 InspectionDec 4, 2018
0 infractions
Routine InspectionNov 27, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): honey mustard sauce 20 deg. C
  - cut cabbage 20 deg. C
  - Corrective Action(s): These food products are to be stored in the cooler at 4 deg. C or colder.
  - Violation Score:
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: -2 sanitizer containers 0 ppm chlorine, replace sanitizer solution to ensure 100 ppm chlorine residual is maintained.
  - Corrected during inspection
  - -prep cooler food inserts continuously refilled with new food product, when inserts are emptied they are to be removed and cleaned and sanitized before reuse.
  - Correction date: Nov 27
  - Corrective Action(s):
  - Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Knives stored together with tools to repair grill.
  - Corrective Action(s): Food utensils are to be stored in a sanitary manner to protect them from contamination.
  - Violation Score:
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation (CORRECTED DURING INSPECTION): plastic buckets used for chemicals are the same to store food, chemical containers are to be clearly labelled to avoid potential cross contamination.
  - Corrective Action(s):
Follow-Up InspectionJun 26, 2018
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Staff attempting to add new batch of food product to old food product on display within food warmer.
  - Corrective Action(s): Do not mix old with new food products. Allow food inserts to fully empty before replacing with a new filled food insert.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Wire shelving above sinks still has food / grease residue in places.
  - Corrective Action(s): Thoroughly clean shelves to remove all traces of food and greas build-up.
  - Violation Score: 3
Routine InspectionJun 19, 2018
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation: Both vegetable trays using spacer inserts 50 C.
  - Corrective Action(s): Discontinue use of spacers for hot foods in front warmer display, food will not remain at 60 C.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Soiled wiping rags left on work surfaces.
  - Corrective Action(s): Staff prepared sanitizer and located wiping rags into sanitizer containers.
  - 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).
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Ice scoop stored inside ice machine.
  - Corrective Action(s): Ensure ice scoop is stored in a sanitary location outside ice machine when not in use.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Kitchen wall metal wire shelving have build up of grease and debris.
  - Magnetic knife strips have build up of debris.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Violation Score: 3
Routine InspectionFeb 20, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Soiled wiping cloths left on work surfaces with no detectable sanitizer residual.
  - Clean large buckets stored with standing water inside.
  - Utensil storage bin has food debris collecting inside.
  - 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).
  - Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
  - Ensure sanitized dishware and utensils are stored in a sanitary manner to protect them from contamination.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Ice scoop stored inside ice machine.
  - Chili oil stored in an open container with spoon for customer self service.
  - Corrective Action(s): Ensure ice scoop is stored outside ice machine to prevent hand contact with ice.
  - Transfer chili oil to a squeeze bottle or portion into covered take out containers for customers.
  - Violation Score: 3
Routine InspectionOct 2, 2017
2 infractions
- 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
- 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