Skip to content
Loading map…

Bourbon St. Grill

FC28 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the pork in the trays was 34 degrees Celsius. Staff stated they took the pork out of the oven 10 minutes prior to. Temperature of the pork in the even was 130 degrees Celsius. Pork was discarded during the inspection.DO THE FOLLOWING:1. Maintain high risk items at 60 degrees Celsius or above, or keep cool at 4 degrees Celsius or under. 2. Danger zone temperature (above 4 degrees and below 60 degrees Celsius) allow bacteria to multiply
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was blocked at the time of the inspection. This was corrected.This is a repeat violation.DO THE FOLLOWING:1. Do not obstruct the handwash with utensils or carts. Handwash must be accessible at all times for handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hot water frequently runs out during operational times according to the staff. DO THE FOLLOWING:1. Ensure that the hot water tank is inspection to ensure it is functioning normally
  3. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling food without washing hands. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that hands are washed prior to handling food 2. Wet hands using warm running water, apply soap, lather and rub for at least 20 seconds covering palms, the back, in between fingers and under nails, rinse and dry using a paper towel.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Repeat violation: Cut cabbage was observed to be stored in the cardboard boxes. This was corrected during the inspection and the food was moved into food grade containers.DO THE FOLLOWING:1. Ensure that all food is stored in food grade containers to prevent bacterial growth and contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** Repeat violation: Handwash station in the back was blocked. This was corrected during the inspection.DO THE FOLLOWING:1. Ensure the handwash station is unobstructed at all times for handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available during the inspection. This was corrected during the inspection. Staff informed that hot water frequently runs out during operational hours. DO THE FOLLOWING:1. Limit dishwashing to after hours to ensure there is enough hot water for handwashing
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hot water frequently runs out during operational times according to the staff. DO THE FOLLOWING:1. Ensure that the hot water tank is inspection to ensure it is functioning normally
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Provide a written cleaning schedule for the staff to follow routinely and post it in the kitchen.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Provide a written cleaning schedule for the staff to follow routinely and post it in the kitchen.
  5. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed washing hands without using soap. This was corrected during the inspection. DO THE FOLLOWING. 1. Wet hands using warm running water, apply soap, lather and rub for at least 20 seconds covering palms, the back, in between fingers and under nails, rinse and dry using a paper towel. 2. Provide a soap dispenser with a pump to easily dispense the soap
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tin cans, containing food, were observed in the cooler. Staff discarded this during the inspection. DO THE FOLLOWING:1. Do not store food in opened tin cans. Opened tin cans containing food can allow chemicals from the metal or lining to leach into the food, especially when stored for extended periods.2. Transfer the food over into a food grade container to be stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was observed with the handle face down in the bulk food container. This was corrected during the inspection. 2. Cut cabbage was observed to be stored in the cardboard boxes. This was corrected during the inspection and the food was moved into food grade containers. DO THE FOLLOWING:1. Ensure that scoops are placed with the handle facing up to prevent cross contamination.2. Ensure that all food is stored in food grade containers to prevent bacterial growth and contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A white sauce was observed at room temperature. Temperature measured using a probe thermometer showed 18 degrees Celsius. Sauce was discarded during the inspection. DO THE FOLLOWING:1. Ensure that food items are kept at 4 degrees Celsius or lower or at 60 degrees Celsius or higher to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice and eggs were observed at room temperature. Operator corrected this and moved items into the cooler. DO THE FOLLOWING:1. Ensure that high risk food items are stored in the cooler when not in use. 2. High risk items must be kept at temperatures 4 degrees Celsius and lower. 3. Eggs must be kept at 7 degrees Celsius or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Raw carrots and dishes were observed in the handwash sink in the kitchen.2. Boxes and carts were blocking the handwash station, making it inaccessible. This was corrected during the inspection. DO THE FOLLOWING: 1. Handwash stations must only be used for handwashing. Do not clean or store food and utensils in the sink. 2. Handwash stations must be accessible at all times3. Obtain a new soap dispense with a pump to easily access the soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in front of the stove/grill were in disrepair. Food debris was starting to build up in the broken crevices of the tiles. DO THE FOLLOWING:1. Repair the tiles to prevent further debris built up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Hard to reach areas in the kitchen had grease and food debris built up especially under the 3 compartment sink, handwash sink, shelves, and under the stove/grill area. 2. Hood vent had grease built that was starting to drip down. DO THE FOLLOWING:1. Ensure all these areas are thoroughly cleaned.2. Clean and service the hood vent3. Provide a written cleaning schedule for the staff to follow routinely and post it in the kitchen.
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Dirtied yellow cleaning cloths left on counter in kitchen. Cloths replaced during the inspection.2. There was no bucket of bleach sanitizer for the cleaning cloths in the kitchen. A new sanitizer was made during the inspection.COMPLETE THE FOLLOWING:1. Always make sure there is a bucket of bleach sanitizer in the kitchen and keep cloths in the sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Staff topped up rice in hot holding. COMPLETE THE FOLLOWING:1. Do not top up food on buffet. If a new batch is made, it must be put into a new container and the older batch and container needs to be taken away, they cannot be mixed together.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Boxes of food stored on floor in kitchen and in hallways. Boxes moved off floor during inspection.2. An opener container of raw chicken in batter that staff were cooking was stored in a high traffic area. Staff directed to put lid on chicken to protect it from contamination. COMPLETE THE FOLLOWING:1. Purchase more storage equipment so that food is always off the ground.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. Staff mixed bleach and soap in cloth bucket at front. Solution replaced during inspection.COMPLETE THE FOLLOWING:1. Do not mix soap and bleach together as it can produce harmful gases.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **CORRECTED**1. White garbage bin had a buildup of sauce, which has been noted in previous inspections. Operator cleaned.COMPLETE THE FOLLOWING:1. Clean the garbage bin at least once a week.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no bleach sanitizer available in the kitchen. Staff made a sanitizer solution for the cloth bucket during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer in a spray bottle.COMPLETE THE FOLLOWING:1. Purchase a spray bottle and ensure a 100ppm (0.5 teaspoon bleach + 1 litre of water) sanitizer is always available when the restaurant is open.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler touch chemicals then wash gloved hands without using soap. Food handler directed to remove gloves and wash hands thoroughly with soap and water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Box of vegetables stored on floor in kitchen. Box moved off the ground during the inspection. 2. Containers of vegetables stacked on top of open containers of vegetables in the walk-in fridge. Containers moved during the inspection.COMPLETE THE FOLLOWING:1. Do not stack food containers directly on top of food. Cover containers with lids.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. The kitchen hand sink was blocked by dishes. Staff removed items around the sink, so it was easily accessible.**This has been mentioned several times.COMPLETE THE FOLLOWING:1. Do not store anything in front of the sink and in the sink. It must be easy to access at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was food debris and grease noted on the floor in the walk in cooler.2. The orange lids for the food bins in the walk in cooler were dirtied. 3. Debris and mould noted on the underside of the shelves in the walk in cooler.4. The white garbage bin in the kitchen had a buildup of old food debris.5. There was a buildup of burnt debris in the hood vent filters.6. Black debris observed on air ducts and ceiling tiles in kitchen. 7. The following areas were not clean in the kitchen: - Floor under the ice machine- Along the wall behind the large white dry ingredient bins COMPLETE THE FOLLOWING:1. Clean the areas noted above more thoroughly and more often. Some of these observations are repeat items from previous inspections.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The lock for the door handle of the walk-in cooler is missing. There is a locking mechanism at the top of the door, however, it is not easy to open and close and was very dirty. The fridge was left slightly open during the majority of the inspection. **December 19, 2024: locking mechanism was much cleaner, but the door handle lock is still missing. COMPLETE THE FOLLOWING:1. Repair/replace the lock for the walk-in cooler, so it is easy to close and to maintain food temperatures.
  10. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed used yellow cleaning cloths on counters not being stored in sanitizer in the kitchen. A 200ppm bleach sanitizer was made during the inspection and cloths moved to the sanitizer.COMPLETE THE FOLLOWING:1. Make sure a bucket of 100ppm bleach sanitizer is always available when the restaurant is opened. The bucket needs to be changed at minimum every 2 hours, or sooner if the water is visibly dirtied.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Observed food handler wearing rubber gloves to prepare food, however, they did not remove their gloves when touching door handles and other surfaces.COMPLETE THE FOLLOWING:1. Gloves must be removed, and hands must be washed whenever staff are moving between workstations, after handling raw meats, and before handling ready to eat foods. **Wearing gloves does not replace washing hands**2. The rubber gloves must be removed and cleaned and sanitized between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Clean pots stored on top of noodles. Pots removed during the inspection.2. Container of carrots stored on top of sliced onions at cooking area. Container of carrots removed during the inspection.COMPLETE THE FOLLOWING:1. Do not store bowls, pots or other containers directly on top of food. **This observation has been noted during several previous inspections.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Eggs stored above fresh vegetables and deep-fried foods. Eggs stored in container during the inspection to protect the food below from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw shrimp thawing in containers stored above open containers of deep-fried food.2. Rice scoop stored in water with no ice. 3. Opened cans of food and sauce stored in fridge and kitchen. COMPLETE THE FOLLOWING:1. Store raw shrimp below open cooked eat food.2. Store rice scoop in ice water. Replace ice after it has melted.3. After opening cans of food, the food must be transferred to a food grade container. Do not leave food stored in cans.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Frozen shrimp was thawing under cold running water in the handwash sink. Removed during inspection.2. A container of barbeque pork was stored in front of the handwashing sink. Removed during the inspection.COMPLETE THE FOLLOWING:1. Do not store anything in or in front of the handwash sink. This sink must be used for handwashing only, and needs to be kept clear, so staff have easy access to the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The garbage container by the oven was very dirty and there was buildup of sauce on the container and the dolly it was stored on top of.2. There was a buildup of old food debris and mould on the green shelves in the walk-in cooler. 3. Hood vent:- There was a buildup of grease on the underside of the hood vent. - Burnt debris noted in the hard-to-reach areas of the hood vent filters.4. The lock for the door handle of the walk-in cooler is missing. There is a locking mechanism at the top of the door, however, it is not easy to open and close and was very dirty. The fridge was left slightly open during the majority of the inspection. COMPLETE THE FOLLOWING:1. Clean the areas noted above as often as necessary to maintain them in a visibly clean and sanitary condition.2. Clean the underside of the hood vents and filters to protect the food area below from contamination, and to prevent a fire hazard.3. Repair/replace the lock for the walk-in cooler, so it is easy to close and to maintain food temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of spill stains and old food debris on the floor in the walk in cooler.2. There was a buildup of dust on the ceiling in the back kitchen.COMPLETE THE FOLLOWING:1. Clean the areas noted above as often as necessary to keep it in a visibly clean condition.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not seen washing hands in between various tasks, and one staff member was wearing rubber gloves that did not appear clean, and were used to touch various food items and surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fan in walk in cooler had build up of dust and grime.Clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *RECURRENT VIOLATION* - The back of the facility needs to be deep cleaned. Prep tables had a buildup of debris, especially in hard-to-reach areas. - Grills and all cooking equipment had a buildup of food debris and grease. - Floors throughout the facility had a thick layer of a greasy liquid, making the facility extremely slippery. - Ceilings need to be wiped down to remove dust. - Walk in cooler needs to be cleaned out. Please deep clean the mentioned areas.
  13. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not seen washing hands in between various tasks, and one staff member was wearing rubber gloves that did not appear clean, and were used to touch various food items and surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A pot filled with chicken was placed on top of an open hot holding unit containing cooked chicken. The pot was directly touching the chicken. Do not stack containers/cooking equipment on top of open food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped onions, carrots, and cooked noodles were sitting out at ambient temperature. Cooked noodles were moved to the front hot holding unit during the inspection, as they were at a satisfactory temperature. Chopped onions and carrots were moved to the walk in cooler during the inspection. Ensure that hot foods are held at a temperature of 60C or higher, and cold foods are maintained at 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fan in walk in cooler had build up of dust and grime.Clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *RECURRENT VIOLATION* - The back of the facility needs to be deep cleaned. Prep tables had a buildup of debris, especially in hard-to-reach areas. - Grills and all cooking equipment had a buildup of food debris and grease. - Floors throughout the facility had a thick layer of a greasy liquid, making the facility extremely slippery. - Ceilings need to be wiped down to remove dust. - Walk in cooler needs to be cleaned out. Please deep clean the mentioned areas.
  14. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fan in walk in cooler had build up of dust and grime.Clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *RECURRENT VIOLATION* The back of the facility needs to be cleaned. Prep tables had a buildup of debris, especially in hard-to-reach areas. The ventilation system, grills and other prep areas had a buildup of food debris and grease. Additionally, the floors and the back hand sink were also dirty. Please deep clean the mentioned areas.
  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured 0ppm when tested. This was corrected during the inspection and the operator prepared a new solution that measured 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for barbequed chicken was being overfilled, preventing the chicken from staying warm and maintaining a temperature at or above 60C. The operator was advised to cook smaller batches or obtain an additional warming unit. Lids will also help keep the heat in.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were found sitting out at room temperature. These items include: 1. Raw beef which measured 7C. The operator moved the raw beef into the walk-in cooler. 2. Chopped vegetables which measured approximately 10C. The operator moved the chopped vegetables to the walk-in cooler. The operator was advised to only take foods out of the cooler when they are ready to be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the facility needs to be cleaned. Prep tables had a buildup of debris, especially in hard-to-reach areas. The ventilation system, grills and other prep areas had a buildup of food debris and grease. Additionally, the floors and the back hand sink were also dirty. Please deep clean the mentioned areas.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared.Staff prepared a bleach sanitizing solution. Ensure sanitizer is always readily and easily accessible.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no sanitizer testing paper.Obtain chorine testing paper.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling fans in the walk-in cooler have a significant buildup of dust.Thoroughly clean this area.
  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was scented and at 1000 ppm.Ensure that the bleach sanitizer is unscented and maintained at 100ppm for use on food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops in sugar and rice container in kitchen area were dirty and not be cleaned regularly. 2. Storage bins were not clean.Clean these items on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Under and around the prep areas there was an accumulation of food debris and grease.Thoroughly clean these areas.