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Bourbon St. Grill

FC6 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer for sanitizing food contact surfaces at the kitchen. Operator prepared 100ppm chlorine solution.-Ensure there is always sanitizing solution for sanitizing food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bowl of vegetable was stacked directly on other freshly cut vegetables in the kitchen. Operator removed top layer of vegetables.-Cover each container of vegetable before stacking.-Ensure food is protected from contamination from the bottom of the food container.2. Eggs were stored directly in contact with cooked meat in the standup cooler at the kitchen. Operator removed eggs.-Store food separately to prevent cross contamination.3. Food in containers were left uncovered in the standup cooler at the kitchen. - Ensure food is protected from contamination by storing in a lid tight container
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freshly cut vegetables in several large buckets were stored outside the cooler in the kitchen. Operator returned vegetables into the cooler.-Ensure potentially hazardous food stored away from danger zone of 4*C to 60*C, where microbes grow best.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was observed not sanitizing dishes after washing and rinsing at the 3-compartment sink. Operator and staff were educated on proper sanitizing procedures. Operator prepared sanitizing solution for sanitizing dishes.-Ensure all dishes and utensils are sanitized by soaking 2minutes in sanitizing solution.
    • 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 station was blocked with mopping bucket at the kitchen. Operator removed item.- Ensure handwashing station is always accessible
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the standup cooler at the front station was broken.-Repair handle
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dirt/dust build up at the ceiling of the kitchen.-Clean the indicated area-Ensure the facility is maintained in clean and sanitary manner.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, oil, debris, dust, etc on the floor, walls, on top of equipment, ceilings, and under equipment.-all surfaces in the premises need a thorough cleaning and must be cleaned daily/weekly.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was tested at 0ppm at time of inspection for front of house.- Solution was remade and retested at 100ppm.- Ensure front and back of house sanitizer solution is readily available and tested at 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 16, 2023***Repeated violations***Grease and food debris were observed under and behind the cooking equipment.Action required: Please clean all kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available(Repeat violation from previous inspection)
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bean sauce and Ketchup were left in the cans after opening the cans.Requirement:Transfer food to plastic/glass/stainless steel container after opening the can.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine was very high (about 1000 ppm) in sanitizer solution of pail located in the kitchen.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of garlic in oil stored on counter was 19.4C.b) Internal temperature of baked potatoes stored in the hot holding unit in front area was 52.7 Cc) Internal temperature of calamari stored in hot holding unit in front area was 38.5CRequirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Garlic in oil at 19.4C was discarded.b) Ensure that perishable foods under hot holding are stored at 60 C and higher.-Baked potatoes were reheated before storing back in the hot holding unit.-Calamari at 38.5C was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of glass door cooler was 9C and internal temperature of perishable foods stored in this cooler was between 8C-9C.Requirement:Adjust the temperature of cooler to 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 16, 2023***Repeated violations***Accumulation of dust was observed on the ceilings and walls in the kitchen. Action required: Clean the ceilings and walls to prevent dust falling into food being cooked/prepared. Grease and food debris were observed on the cooking equipment, grill and at the back of the equipment. Action required: Please clean all kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available(Repeat violation from previous inspection)
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the back kitchen area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clumps of debris (possibly hardened oil or water) observed in tray of seasoning
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tray of BBQ chicken placed on top of the oven. Internal temperature measured at 20C. Food discarded
    • 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?
      • Mouse droppings observed in the storage room
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a damaged area of wall to the left of the three compartment sink.Repair the damaged wall so that it is smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 16, 2023***Repeated violations***Accumulation of dust was observed on the ceilings and walls in the kitchen. Action required: Clean the ceilings and walls to prevent dust falling into food being cooked/prepared. Grease and food debris were observed on the cooking equipment, grill and at the back of the equipment. Action required: Please clean all kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available