Bourbon Street Bar and Grill
4411 32nd St Vernon BC V1T 9G8 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented in daily operations log. High temp dishwasher rinse temp must be monitored and documented in daily operations log. Quats sanitizer concentrations must be tested and monitored and documented in daily operations log.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor surface located along the prep line is in poor condition and needs to be replaced immediately. Note other than the above statement the overall operation of the facility is very good.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all coolers and hot holing units are monitored and documented daily. High temp dishwasher rinse temp must be monitored and documented daily. Quats dispenser must be monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher rinse temp was verified with a recording thermometer to only achieve 62C and as such does not meet the mon 71C temp required at the dish level. Repair dishwasher immediately. Quats dispenser was tested to be dispensing a 200ppm solution which is compliant.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor tiles located under and near the deep fryer need to be repaired and as such any other damaged floor tiles need to be repaired or replaced. Note that the general operations and cleanliness of the kitchen is very good - very clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The drawer coolers located below the grill were above 4C. Ensure all coolers are maintained below 4C at all times. All other coolers in the facility were maintained below 4C and coolers logs are maintained for all other coolers.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that quats and chlorine test strips are present to monitor and document sanitizing concentrations. The high temp dishwasher rinse temp is required to monitored and documented daily. All sanitizer concentrations are required to be monitored and documented daily. NOTE : quats dispenser was tested and verified with test strips to be dispensing a 200ppm quats solution. The high temp dish washer rinse temp was verified to be 71C during the rinse cycle HOWEVER it took several attempts to achieve this and as such the rinse temp needs to be increased.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall cleanliness of the facility needs attention especially the ceilings and under equipment. NOTE : the cleanliness of the prep coolers and walk-in cooler was excellent. Overall maintenance of the facility is satisfactory.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A comprehensive food safety plan is required and there is no plan re the preparation and serving of raw or cooked oysters. Submit a plan to Interior Health immediately re the preparation of oysters.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): **While an ice bath is used for cooling down foods, no verification of cooling temperatures is occurring. Some soups in the walk in cooler were measured with with a probe thermometer to be 5-7C internally.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): -Freezer: -14C -Walk in cooler 3C, insert prep cooler(left side) by door: 4C, insert prep cooler across from grill: 3C, cooler in server area at 4C -Discussed buffet that is offered onsite - leftovers for buffet are only used once, ensure turnover occurs every 2 hours **Two coolers by the black door, cold insert under grill does not have NSF certified thermometers internally, walk in cooler should also have internal NSF certified thermometer as well **Salad prep table close to black door was at 6-8C **Cold inserts under grill: all four were between 3-7C **Small garnish station with cut vegetables by hot holding area is not on much ice
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): **Observed food handler wash hands with soap for less than 15 seconds. Also observed the same food handler touch the garbage and had to remind to wash hands as hands became contaminated.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Bar glass washer: Iodine was at 25ppm as measured with Iodine test strips -Kitchen dishwasher: rinse was measured to be at 75C internally with a waterproof thermometer. Recommend using a waterproof thermometer to measure the daily rinse temperatures for the dishwasher to ensure a rinse temperature of minimum of 71C is met internally, will send template to operator. -Quaternary ammonia dispenser and spray bottles were greater than 200ppm strength in kitchen -Ice machine in sanitary condition, scoop stored on top on a food grade tray **Wiping cloths most of them were stored dry, one was partially wet - discussed that wiping cloths are mainly stored dry. The wet one to be placed in laundry at time of inspection. Wiping cloths in serving area is stored in greater than 200ppm Quaternary ammonia sanitizer strength **Meat slicer: not used today however, there is signs of food debris on the slicer **Ice well in bar area: scoop is stored directly in ice
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): -Dry storage maintained in sanitary manner **Some items in the coolers were noted not to be covered with a food grade cover. In walk in cooler, uncovered soups were stored right next to raw meats on bottom shelf in a container.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Significant dust on the roof of the kitchen **Some fluorescent lights were burnt out and some lights did not have shatterproof covers -No visible entry ways for pests -The is a significant amount of food debris noted to be under equipment, thought should be given to a thorough clean where cleaning can occur in hard to reach areas
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): **Kitchen hand sink: at time of inspection, this was blocked by a cutting board. Food handler had moved cutting board when she had to wash her hands. Discussed that the hand sink should not be blocked as it should be assessable for hand washing at the dedicated hand wash sink. Paper towel also is just on a roll. It would be good practice to have a paper towel roll holder so that wet hands do not make the paper towel roll wet. -hand sink in bar and severing areas have liquid soap, paper towel in dispensers/holders, and hot/cold running water
- F1.3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All temperatures for coolers are less than 4C **Server cooler and bar cooler do not have thermometers inside them
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wet wiping cloths - chef had mentioned cloths are used 1-2 times and then put into the laundry. Discussed that any wet wiping cloths in continuous use that are being left out at room temperature should be kept in a sanitizer solution when not used. Wiping cloths were put into a greater than 200 Quaternary Ammonia sanitizer solution at time of inspection. Ensure this solution is changed when it becomes dirty or every 2 hours. Bar glass washer: rinse is at greater than 12.5ppm Iodine strength - good; bar has Quaternary Ammonia(greater than 200ppm) sanitizer in spray bottle for sanitizing tables. **Meat slicer by the walk in cooler: there is food debris behind the blade that needs to be cleaned and sanitized. **Dishwasher: is currently not connected as the grease trap is being serviced - will come back tomorrow to make sure it is working and that the rinse temperature is reaching greater than 71C at the plate
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): **Shellfish and lettuce in the walk in cooler have a blue cloth towel covering these items All raw foods are stored physically separate from ready to eat - good A reminder: ensure all foods are covered(some food items were noted to be without covers)
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Various cutting boards on top of the insert prep coolers and loose cutting boards are deeply scared and grooved making them not smooth or non-porous as bacteria can get into these grooves and grow **Back door near dry storage area of kitchen: daylight is visible under the two doors and this is a potential entry way for rodents.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): **Hand sink at bar has no paper towel
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions