Bourbon St. Grill
901 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several scoops in the flour bulk bin containers were observed with product on the handle. Please ensure scoops are either stored upright or outside the container to prevent potential contamination with dry goods product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The measured temperature of the cut lettuce in the stainless steel tray for the front counter area was 13.4C. Product had been prepared in the morning and no ice was observed underneath or around the tray to keep the product cool. Informed operator who voluntarily discarded the product. Please ensure that ice is available and replaced throughout the day to ensure product is stored at an acceptable temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen handwashing sink was inaccessible and not fully stocked. A garbage bin container was observed to be blocking access to the handwashing sink and no soap or paper towels were available. Informed operator who moved the bin and to ensure it does not impede access to handwashing sink. Please ensure corrective actions are taken and handwashing sink is fully stocked.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Several closed lid blue containers with cut vegetables inside were observed to be holding the rear door of the facility open leading to the exterior back alley corridor. Informed operator who put vegetables in the cooler and to cease this practice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Several ceiling tiles near the ventilation hood were observed with a buildup of grease and/or brown staining. Ensure that the indicated ceiling tiles are cleaned and/or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- The handwashing sink in the back food preparation area was observed to be blocked by the garbage can. Please ensure handwashing sinks remain easily accessible with no obstructions. The operator relocated the indicated garbage can to provide access to the handwashing sink during the inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Several mouse droppings were observed beneath the front hot-holding unit counter. Ensure that the indicated mouse droppings are cleaned up.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of what appeared to be mold was observed on the shelving in the walk-in cooler. 2. A buildup of food spatter was observed on the exterior surfaces of the wall-mounted electrical boxes in the back food preparation area.3. A buildup of grime was observed on the floor beneath the counter below the front handwashing sink. 4. A buildup of food debris was observed beneath the Coca-cola cooler in the front service area. 5. Several ceiling tiles near the ventilation hood were observed with a buildup of grease and/or brown staining. 1-4. Ensure that the indicated areas are cleaned.5. Ensure that the indicated ceiling tiles are cleaned and/or replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large garbage bin was being stored in front of the hand sink.
- 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
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was in the facility. Staff corrected during the inspection. Bleach is now available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk-in cooler is disorganized. Found a bin of raw meat being stored directly on top of vegetables. Many bins of food are being stored in the cooler without covers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls are being used as scoops in the dry ingredients bin. Bowls are also being stored directly inside the dry ingredients. Only scoops with handles are to be used, and stored in a manner that protects the food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer is not available for testing temperatures of the foods in the back kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap is not available at the hand sink in the back kitchen. Staff are using a visibly dirty bottle labelled "body wash". Operator is to obtain proper hand soap.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest reports indicate recent mouse activity. Facility is not completing all recommendations provided by pest control.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required:-walls around the kitchen, behind the dishwashing sinks where splashes of food are present-ceiling tiles where grease has built up-under and around the grill area where grease has built up-mop bucket where there is visibly a layer of black build up-toothpick container at the front service area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Small, black flies were noted in the back kitchen during the inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bowl is being used as a scoop and then stored inside the bulk rice bin. Operator is to obtain a scoop with a handle and store the scoop in a way that ensures the handle does not contaminate the rice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bag of frozen meat was being thawed on top of a bucket on the floor. Proper meat thawing was discussed with the staff, and meat was put into the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken was being cooled on the counter with a lid on. Proper cooling procedures were discussed with staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- When staff were questioned about dishwashing procedures, they indicated they are not sanitizing the dishes after washing. Proper cleaning and sanitizing steps of dishes were discussed with the staff.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the back kitchen had equipment being stored inside of it, as well as a garbage bin being stored in front of it. The hand sink is to be accessible at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Small, black flies were noted in the back kitchen during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back kitchen is in poor sanitary condition.The walls, floors and food equipment all need to be deep cleaned to remove grease and old food particles. Food buildup and grease is noted in the walls, the garbage bins, the mop bucket. All areas need to be scrubbed and old food buildup to be removed.Ceiling tiles around mechanical ventilation have a heavy buildup of grease.All areas of the kitchen are to be cleaned as often as needed to maintain a clean and sanitary condition.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?