Bourbon St. Grill
429 Kingsway Garden Mall NW Edmonton AB T5G 3A6 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Air curtain in the walk-in cooler requires cleaning
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer residual noted in sanitizer solution for cleaning cloths. Sanitizer solution adjusted during the inspection and tested to be at 100ppm Cl-
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Probe thermometer or similar device was not available. Please purchase probe thermometers or similar devices so that cooking and hot holding temperatures can be measured routinely
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator could not locate chlorine test strips. Please purchase more test strips
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Empty boxes and lids were being stored on top of hand sink basin. This prevents access to the hand sink. Please ensure the hand sink is accessible at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Many cleaning cloths in the facility are discolored, making it difficult to tell whether they are clean. Please replace the cleaning cloths.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Air curtain in the walk-in cooler requires cleaning
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -Misc. items being stored in the hand sink basin restricting access.-hand soap not available at hand sink
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Lots of food was being prepared in the kitchen, however, there was insufficient space to do so. Lots of food was being left to cool in makeshift spaces. Operator was instructed to space out the preparation of food (e.g. deep fry meat for storage then marinade meat or complete large food prep activities on different days)
- 23. Is the facility maintained in a clean and sanitary condition?
- Extra cleaning required around and behind cooking equipment
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were noted available
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- inside of blue dry goods bin requires cleaning
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, general sanitation was acceptable, but more detailed cleaning required around cooking equipment where grease build up observed
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?