Bourbon St. Grill (Tsawwassen)

FC4 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

19 inspections

1. Routine InspectionMar 4, 2026

   0 infractions

2. Follow-Up InspectionAug 6, 2025

   0 infractions

3. Follow-Up InspectionJul 29, 2025

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Cockroaches noted behind electrical panel/along floors.
     • Corrective Action(s): Latest Pest Control report reviewed. There does not appear to have been any pest control treatment conducted within this establishment, only recommendations on sanitation?
     • Violation Score: 3
4. Routine InspectionJul 15, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloths are not properly stored.
     • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Ensure all food is being stored in covered, food grade containers. Uncovered food items noted in cooler.
     • Corrective Action(s): Ensure all items are being stored in covered, food grade containers.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Dry storage room - rodent droppings noted throughout shelves and below/under storage racks. Cockroaches noted along electrical conduit in kitchen.
     • Corrective Action(s): Provide thorough cleaning. Provide a certified pest control report in regards to pest control remediation.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Kitchen/storage areas - food debris/rodent droppings/insect sightings noted.
     • Corrective Action(s): Clean and organize storage/work areas. Remove all unused items to free up space. Store all items off of floors.
     • Violation Score: 3
5. Routine InspectionFeb 21, 2025

   0 infractions

6. Routine InspectionOct 3, 2024

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): BBQ pork in back kitchen hot holding unit - temperature is below 60C (140F). Pork was cooked less than 2 hours before inspection.
     • Corrective Action(s): Pork reheated during inspection. As per food safety plan, reheat to 74C (165F) and hold above 60C (140F). Discard hot food if food temperature falls below 60C for more than 2 hours.
     • Violation Score: 5
7. Routine InspectionSep 12, 2023

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Bourbon chicken cooked prior to lunch time (<2 hours ago) is stored in small steam unit and temperature of chicken is below 140F.
     • Corrective Action(s): Chicken was reheated in oven to 165F (74C) and must be then held hot above 140F (60C).
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Lettuce is stored in walk in cooler on same shelf as raw meat and raw fish.
     • Corrective Action(s): Lettuce moved and is now stored on shelf above any raw meat or fish.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: There is evidence of pests on monitoring board.
     • Corrective Action(s): Notify licenced pest control. Continue with licenced pest control, monitoring and cleaning. Keep all food protected from contamination and sanitize surfaces at start of shift and throughout day and at end of shift. Provide copy of your latest pest control report to Fraser Health.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Floor cleaning and regular cleaning is ok.
     • Corrective Action(s): For effective pest control, continue to deep clean kitchen, including areas such as behind equipment regularly.
     • Violation Score: 3
     • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: There is no thermometer available today for verifying food temperatures.
     • Corrective Action(s): Provide an accurate metal stemmed probe thermometer for verifying food temperatures. Record food cooking and hot holding temperatures and also records cooler temperatures.
     • Violation Score: 1
8. Follow-Up InspectionJun 14, 2023

   0 infractions

9. Routine InspectionMay 15, 2023

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Small volume of cooked chicken stored in small hot holding unit - food temperature is at about 130F. Chicken was cooked <2 hours ago.
     • Corrective Action(s): Reheat chicken to 165F (74C) and hold hot above 140F (60C). Do not let temperature of hot food fall below 140F /60C. Staff advise they are filling hot holding units with water and pre-heating before using to hold hot food.
     • Violation Score: 5
   • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: Copies of written food safety plan /procedures are not being kep on site.
     • Corrective Action(s): Keep copies of written food safety plan on site. Include corrective actions if food temperatures are not reached. Provide a metal stemmed food thermometer so that staff can verify food temperatures.
     • Violation Score: 3
     • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
     • Observation: Sanitation plan is not available on site.
     • Corrective Action(s): Keep copy of written sanitation plan on site. This is to include procedures for use of chemicals such as chlorine sanitizer and a cleaning schedule (morning, throughout shift, at end of day, daily, weekly, monthly, etc.). Provide test strips for staff to use to verify chlorine sanitizer levels.
     • Violation Score: 3
10. Routine InspectionMar 13, 2023

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat stored in hot holding unit in main kitchen - food temperature is at 115-120F (below 140F). Staff advise that the meat was cooked 1.5 hours ago.
      • Corrective Action(s): All hot food is to be stored hot at 140F (60C) or hotter. Meat that was below 140F for less than 2 hours put in oven to be reheated to 165F and then to be stored at 140F or hotter. If food temperature is below 140F for more than 2 hours, discard. Provide a metal stemmed probe thermomter to verify internal food temperatures.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Updated food safety plan for cooked meat required.
      • Corrective Action(s): Update your food safety plan and keep temperature records.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of insect pests (nymphs and young adults) in monitoring trap.
      • Corrective Action(s): Consult immediately with your licenced pest control expert and follow their advice. Improve cleaning.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is better than last routine inspection but still needs to be improved as part of your pest control plan.
      • Corrective Action(s): Clean shelves and wall under counter. Clean back storage room floor, including under dry storage shelves. Follow a written routine cleaning schedule.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Updated cleaning schedule required.
      • Corrective Action(s): Update your sanitation plan/cleaning schedule.
      • Violation Score: 1
11. Follow-Up InspectionDec 19, 2022

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken cooked 2-3 hours ago (as per staff) is stored at room temperature in hot holding unit. Hot holding unit is off. Temperature of chicken measured at 90F (32 C) which is in the temperature danger zone.
      • Corrective Action(s): Follow written food safety plan. If cooling cooked chicken, cool quickly so that the food temperature is cooled fromn 60C to 20 C in 2 hours or less and 20C - 4C in 4 hours or less. If holding hot, store at 60C/140F or hotter. Reheat to 74C/165F if the temperature falls below 60C/140F (less than 2 hours) and if more than 2 hours in danger zone, discard. Corrected during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Spices stored in uncovered container on middle stainless steel shelf. These are subject to possible contamination.
      • Corrective Action(s): Spices discarded during inspection. Cover all food to protect from contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some evidence of insect pests on monitoring board.
      • Corrective Action(s): Continue to monitor for pests and continue with licensed pest control. Replace monitoring traps to monitor for any new activity. Keep food covered and follow a routine cleaning schedule. Clean up spills promptly. Clean any grease or food debris in hard to reach areas such as behind cooking equipment. Provide a copy of your last 2 pest control reports to Fraser Health.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning improvements noted. Some food debris/grease or dirt noted on floor in hard to reach areas, on walls under counters, and behind the cooking equipment.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Keep premises clean and deep clean frequently.
      • Violation Score: 3
12. Follow-Up InspectionOct 19, 2022

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There are still no paper towels at the front area hand sink.
      • Corrective Action(s): Staff provided paper towels during inspection. Ensure that they are stored in the existing dispenser or provide a counter top dispenser for paper towels to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Shredded cabbage and bourbon sauce is stored on floor and is not covered.
      • Corrective Action(s): Discard sauce and cabbage that has not been protected from contamination.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Operator has provided a copy of a report from licensed pest control.
      • Corrective Action(s): Continue to follow directions of licensed pest control expert. Premises is to be free of pests.
      • 1. Keep all food up off of floor and covered.
      • 2. Sanitize all surfaces before start of shift, during shift (every 2-4 hours), and at end of shift.
      • 3. Continue with licensed pest control, monitoring for pests, and deep cleaning.
      • 4. Provide Fraser Health with updates.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises still requires a deep cleaning.
      • Corrective Action(s): A thorough, deep cleaning is required to remove all food and grease that may attract pests. Repair all water leaks. Clean in between walls and counters/equipment, etc.
      • Violation Score: 9
13. Follow-Up InspectionOct 18, 2022

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Insect pests noted in trap in back kitchen.
      • Corrective Action(s): ***Immediately contact your licensed pest control company and provide copy of the 3 latest pest control reports to Fraser Health by Oct 19th. Premises is to be free of pests and of conditions that will attract pests. Follow directions of your licenced pest control expert. In general:
      • 1. Check boxes coming into kitchen for signs of pests.
      • 2. Keep premises clean (deep clean and then follow a routine cleaning schedule).
      • 3. Licensed pest control to take action for insect pests.
      • 4. Follow advice of pest control experts.
      • 5. Keep all food covered and in pest proof containers at all times.
      • 6. Sanitize all work surfaces and equipment at the start of each day and every 4 hours throughout day and at end of day.
      • 7. Repair plumbing so there are no water leaks.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, dirt, and grease is on floor and lower walls in back food preparation area and is attracting and providing food for pests.
      • Corrective Action(s): Immediately deep clean entire kitchen. Follow a written, routine cleaning schedule.
      • Violation Score: 9
14. Routine InspectionSep 22, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Chicken at room temperature by the grill area is not being stored at 4 C or colder (temperature in danger zone at aobut 25 C).
      • Corrective Action(s): Discarded during inspection. Store all higher risk foods at 4 C or colder or hot above 60C. Follow your food safety plan.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Sanitizer bucket is being stored in the kitchen hand washing sink. There is no liquid soap at this hand sink (using hand sanitizer).
      • Service area hand sink has soap and paper towels but requires a dispenser for paper towels.
      • Corrective Action(s): The hand washing sink in the main kitchen is to be accessible so that food handlers can easily wash hands. Provide liquid soap at this hand sink rather than hand sanitizer to allow for proper hand washing.
      • Provide a dispenser for the paper towels at the front servery area hand sink. A counter top dispenser is acceptable.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under equipment and along floor /wall junctions in hard to reach areas has food/dirt accumulation. Spilled dry food noted on floor of dry food storage room. There is a water leak under the triple sink (from plumbing).
      • Corrective Action(s): Repair all leaks and follow a written routine cleaning schedule that includes cleaning shelves and floors in hard to reach areas.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Two probe thermometers are available to check hot holding temperatures. One is accurate (same as inspector's thermometer) and second thermometer reads a different temperature.
      • Corrective Action(s): Provide accurate metal stemmed thermometers (preferably NSF approved). Calibrate often so they are accurate.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager states he has Food Safe training but is not on site today. Staff on site do not have Food Safe training.
      • Corrective Action(s): While operator/Manager is away, at least one person on site is to have a valid Food Safe Level 1 (or equivalent) certificate.
      • Violation Score: 1
15. Routine InspectionOct 17, 2019

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Hot holding (kitchen): meat stored above insert levels uncovered. Walk in cooler: Uncovered food items. Items are being stored in opened, original metal containers.
      • Corrective Action(s): Ensure all food items are being stored in covered, food grade containers. Storage levels are not to exceed container heights.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest activity noted. (Ie: front service area - under prep lines, inside storage cabinets and under pop dispensing counter.
      • Corrective Action(s): Cleaning of hard to reach areas discussed. Certified pest control company providing site visits. Copy of the pest control reports is to be kept on site for review.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FoodSafe trained staff not present.
      • Corrective Action(s): Foodsafe trained staff are required to be on site at all times.
      • Violation Score: 1
16. Routine InspectionApr 11, 2019

    0 infractions

17. Routine InspectionOct 9, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken being stored in ovens.
      • Corrective Action(s): Perishable food items are to be stored at or above 60 C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food/ingredients are not being protected during storage.
      • Corrective Action(s): Food items are to be stored in covered, food grade containers. Storage of perishable food items at room temperature discussed.
      • Violation Score: 3
18. Routine InspectionApr 10, 2018

    0 infractions

19. Routine InspectionOct 3, 2017

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken stored at room temperature.
      • Corrective Action(s): Cooked perishable food items are to be stored at or below 4 C, in covered food grade containers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ingredients being stored in opened metal containers.
      • Corrective Action(s): Ensure all opened food items are being stored in covered, food grade containers.
      • Violation Score: 3