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Bourbon Street Grill (Guildford)

1402 - 10355 152nd St, Surrey · Restaurant

31 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Third compartment sink contained food residues in less than 100 ppm chlorine sanitizer.
      • Corrective Action(s): Operator drained the third compartment sink, cleaned it, and refilled it with 100 ppm chlorine sanitizer. Ensure all food contact surfaces/preparation utensils are thoroughly washed to remove the food residues and rinsed to remove the soap in the first and second compartment sinks respectively, prior to being immersed in 100 ppm chlorine sanitizer for sanitizing in the third compartment sink.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back kitchen was not accessible for handwashing purposes. This handsink was observed to be obstructed with a bag of corn and an empty pot that was stored in the handsink basin.
      • Corrective Action(s): Operator transferred the corn to the cook line, removed the pot, and enabled access to the handsink. Ensure handsinks remain accessible for handwashing purposes, and are not blocked.
      • Violation Score: 5
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning improvements were observed to be made to the interior of the dry storage container (containing prepackaged dry goods) in the stock room, however a small amount of food debris/spill is still evident.
      • Corrective Action(s): Clean, sanitize, and air dry the interior of this dry storage container; Correct today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid of dry storage container in the facility was observed to be taped together where it is broken.
      • Corrective Action(s): Replace the broken lid of the dry storage container with an intact lid that is made of easy to clean, durable, non-toxic, smooth, and impervious to moisture materials; Correct by October 24, 2025.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried chicken was filled to top of the bus pans in three containers in the walk-in-cooler, and it was not being observed to be cooled through an acceptable method. Chicken was cooked at 10 AM earlier today according to the Operator, and it was still undergoing the cooling process and within the critical limit. Internal temperature measured at approximately 10-11 degrees C.
      • Corrective Action(s): Ensure to portion out the cooked deep fried chicken into shallow containers to facilitate rapid cooling of the product; you may re-combine the food product into the bus pans once it has cooled to 4 degrees C. Ensure to cool the chicken from 60 to 20 degrees C or less internal temperature within 2 hours maximum, and 20 to 4 degrees C or less within 4 hours maximum. Operator portioned out the cooked deep fried chicken pieces into separate bus pans to facilitate rapid cooling, and stored it in the walk-in-cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Faucet of the 3-compartment sink had buildup of debris over it. Air drying shelving units above the 3-compartment sink had accumulating debris present over it.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry the faucet of the 3-compartment sink and air drying shelving units; Correct today.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed rinsing her personal lunch container in the handsink, and left her container in the handsink basin.
      • Corrective Action(s): Ensure handsinks are properly supplied and kept accessible for handwashing purposes. Staff removed the food container from the handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the sanitizer spray bottle as the chlorine test strips were bleaching out.
      • Corrective Action(s): Ensure 100 ppm chlorine sanitizer is used to effectively sanitize food contact surfaces and equipment, without imparting potential chemical residue onto the surface. Operator setup 100 ppm chlorine sanitizer in the sanitizer spray bottle during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spills of dry food ingredients were observed in a dry storage container and on a shelf in stock room 404. No damage to currently stored dry goods was observed. Operator informed the spill may have been older from a previous delivery.
      • Corrective Action(s): Clean up areas and equipment in the stock room to remove the food residues; Correct today. Ensure the food premises is maintained in a clean condition to prevent any potential breeding grounds for potential pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid of dry storage container in the facility was observed to have been broken, and taped to hold it together.
      • Corrective Action(s): Replace the lid of the dry storage bin with an intact lid; Correct within 2 weeks.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle and chlorine sanitizer pail were not labelled to identify the contents.
      • Corrective Action(s): Staff labelled the sanitizer spray bottle and sanitizer pail to identify the contents. Ensure all sanitizer pails and sanitizer spray bottles are kept properly labelled to identify the contents.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris/dust accumulation was observed over the ceiling in the kitchen.
      • Corrective Action(s): Clean the cleaning tiles to remove the debris/dust, and maintain the food premises in a clean condition; Correct within 1 week.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In Operator's absence, no staff on duty held valid FOODSAFE Level 1 course or equivalent training.
      • Corrective Action(s): Ensure at least one staff member on duty hold valid FOODSAFE Level 1/equivalent course training in the Operator's absence. Ensure enough staff take a FOODSAFE Level 1/equivalent course to fulfill this requirement; Correct within 1 month. Provide an update to the Environmental Health Officer.
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station was obstructed with a pot in the sink basin.
      • Corrective Action(s): Staff removed the pot from sink basin such that staff can now easily wash their hands.
      • Ensure that handwashing stations are not obstructed and are easily accessible for staff to adequately wash their hands.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The handles of scoops were stored directly in two dry food product bins (flour). Both of the scoops had flour caked on the handles. This can lead to cross contamination of the dry food product.
      • Corrective Action(s): Staff had removed the scoops from the bins and placed them in the three compartment sink to be manually washed and sanitized.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink near the cook line and ware-washing area was not supplied with hot running water. The hot water knob was not in good working order according to the Operator, and hot water valve had been turned off. Operator informed he noticed this issue yesterday, he purchased an inadequately sized replacement knob, he needs to buy a specifically sized knob for this handsink, and he is currently using the handsink in the front service area for interim use.
      • Corrective Action(s): Repair or replace the knob at the designated handsink near the cook line to enable access to both hot and cold running water; Correct by tomorrow September 12, 2023. As an interim measure, use the handsink at the front service area for handwashing or stock the 3-compartment sink with liquid soap and paper towels for handwashing purposes.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of dust/debris was observed on the ceiling tiles and wall paneling near the cook line and ware-washing area.
      • Corrective Action(s): Clean the ceiling tiles and wall panels near the cook line and ware-washing area to remove the accumulating dust/debris; Correct by September 24, 2023.
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the cook line was obstructed with a frying pan.
      • Corrective Action(s): Ensure all handsinks are kept accessible at all times for handwashing and are not blocked with any food equipment. Operator removed the frying pan from the handsink during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A dry storage bin in the second dry storage room requires cleaning to maintain it in a clean condition and to remove the leftover food residues. This bin was being reused to store a pre-packaged sealed bag of dry goods.
      • Corrective Action(s): Clean the above-noted dry storage bin to maintain in a clean condition; Correct today.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lid of one of the dry storage containers was broken and taped.
      • Corrective Action(s): Either replace the lid or the entire dry storage container so that it is covered with an intact (non-broken) lid that does not require taping; Correct within 1 month.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fried chicken ranging between 15 to 20 degrees C prepared recently this morning less than 2 hours ago was observed filled fully to the top in large plastic containers in the walk-in-cooler. Probe thermometer was not in use to monitor cooling temperatures.
      • Corrective Action(s): Operator was advised to portion the chicken into shallow containers during the inspection (corrected). Ensure food cools quickly from 60 to 20 degrees C within 2 hours and 20 to 4 degrees C within 4 hours. Monitor cooling time-temperature controls of food with a clean and sanitized probe thermometer and maintain a cooling log; Correct today.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken was observed at approximately 35-40 degrees C for less than 2 hours in several trays stored below the oven. Operator stated they were planning to place it on the grill and oven in approximately 10 minutes. Oven was full with cooked chicken.
      • Corrective Action(s): Operator moved extra trays of chicken to the walk-in-cooler to cool and placed one tray onto the grill to reheat it to 74 degrees C. Do not leave cooked chicken at room temperature to prevent potential growth of pathogens or production of toxins. Cook chicken in smaller quantities so that there is space in the oven, grill, and hot-holding units to keep it above 60 degrees C after the cooking process. Make sure chicken is stored inside the walk-in-cooler at or below 4 degrees C before the cooking process.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Inside surfaces of ice machine requires cleaning to remove debris.
      • 2. Outside surface of two-door freezer in the back storage room requires cleaning to remove debris.
      • Corrective Action(s): 1. Drain the ice and clean and sanitize the inside of the ice machine in accordance with manufacturer's directions; Correct today.
      • 2. Clean and sanitize the surfaces of the two-door freezer; Correct today.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Operator placed his wallet directly in contact with a salad when he was showing his FOODSAFE Level 1 certificate during the inspection.
      • Corrective Action(s): Operator discarded the salad mix potentially subject to potential contamination from the wallet during the inspection. Ensure personal items (e.g. wallets) are kept separate from food products to protect food from potential contamination.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lid of one dry storage container was partly broken and taped.
      • Corrective Action(s): Replace the lid of this dry storage container with a new intact lid; Correct within 2 weeks.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Probe thermometer was not available on-site at the time of inspection.
      • Corrective Action(s): Obtain a probe thermometer to check internal food temperatures during the cooking, cooling, reheating, hot-holding, and cold-holding processes; Correct today.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink obstructed by staff preparing bacon crumble in large bins.
      • Corrective Action(s): Food preparation was removed from hand sink area. Ensure hand sink is free from obstruction and available at all times for staff to wash their hands. Food prep is to be done away from hand sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. REPEAT: Handles of scoops observed touching various dry products in bins in kitchen area.
      • 2. Handles of plastic bins stored clean on shelf observed with a build-up of debris.
      • Corrective Action(s): To prevent cross contamination:
      • 1. Store all scoops outside dry good bins in a sanitary manner
      • 2. Thoroughly clean handles of all bins
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ceilings and vent hood in kitchen area observed with a build-up of dust debris.
      • 2. Long-standing debris observed under shelving in front area.
      • 3. Long-standing debris observed on outside of stand-up freezer in storage area.
      • Corrective Action(s): To maintain the premises in sanitary condition and prevent the attraction of pests, clean all ceilings, doors, walls, hoods, and floors. Date due by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Three large knifes stored clean on knife magnetic knife rack observed with a build-up of rust.
      • Corrective Action(s): Discard rusting knifes and replace with knifes that are free of rust to prevent cross contamination of food.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various cut veggies for salads observed at room temperature at 14 C on cart.
      • Corrective Action(s): Food was placed in walk-in cooler at 4 C. Potentially hazardous foods are to maintained at 4 C or below to prevent bacteria growth. If you wish to hold a room temperature, the product must be tracked for time and recorded then discarded after 2 hours.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Pink organic debris observed in the interior of the ice machine.
      • Corrective Action(s): To Be Corrected by: immediately. All ice is to be removed and unit cleaned to prevent cross contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer observed at a concentration greater than 200 ppm.
      • Corrective Action(s): Solution was dumped and staff was shown how to make a 100 ppm solution using 1 tsp of bleach for every 1 litre of water.
      • Maintain chlorine solution no greater than 200 ppm to prevent chemical contamination of food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT: Handles of scoops observed touching dry good products.
      • Corrective Action(s): Scoops were removed from dry good products. Scoops are to be removed from product and stored in a sanitary manner or ensure the handles of the scoops maintain vertical and do not touch the product.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature records not being maintained for refrigeration units.
      • Corrective Action(s): As part of your food safety plan, temperature records should be recorded at least once daily to ensure all potentially foods are maintained at 4 C or below.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive dust build-up observed on fan guard and ceiling of walk-in cooler.
      • Corrective Action(s): Remove dust build-up to prevent dust contamination in the food below.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three trays of cooked chicken observed out of the oven and hot holding unit at temperatures of 25 degrees Celsius. Items cooked earlier. Facility does NOT have enough oven space or hot holding units for facility to make such large batches of chicken or pork. The current practice is to cook chicken in oven then add chicken to grill then add to hot holding unit. Chicken was left in trays under oven while oven in use - this practice is NOT acceptable. Facility needs to obtain an additional oven or hot holding unit for the facility or cook in smaller batches. There should never be chicken awaiting final grill cooking process at temperatures less than 60 degrees Celsius.
      • This item has been discussed before.
      • CORRECTED DURING INSPECTION - chicken moved to oven for further cooking.
      • .
      • Corrective Action(s): Obtain an additional oven, obtain an additional hot holding unit OR change process such that smaller batches of chicken and pork are made. At no point is cooked or partially cooked meat to be at temperatures less than 60 degrees Celsius
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops for various dry goods found in most dry storage containers.
      • Rodent trap found on lower shelf adjacent to food storage containers.
      • Ice machine lid is removed. Garbage bag is used as door substitute however does not fully cover the opening left by the missing door.
      • .
      • Corrective Action(s): Remove all scoops from dry goods bins. Wash after each use.
      • Rodent traps are to stay on the floor as they are not clean.
      • Replace the missing ice machine door immediately.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine has broken front door. Currently a garbage bag is used to protect ice.
      • Broken sanitizer bottle observed.
      • .
      • Corrective Action(s): Repair ice machine door.
      • Obtain new bottle for sanitizer solution and label as "sanitizer" or "bleach water"
      • .
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Large Rubbermaid tubs storing deep fried chicken. Cooked chicken is filled up to the top of the container.
      • .
      • Corrective Action(s): Tubs are filled too high with cooked chicken. Operator is not cooling cooked food items in shallow containers. Reduce amount of cooked food placed in containers.
      • If cooked chicken is found to be at temperatures exceeding 4 degrees Celsius and the food has been cooked longer than 6 hours prior to time of inspection the food items will be discarded.
      • Keep in mind proper cooling temperatures and times when cooling:
      • 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - On lower shelves
      • - Inside cooler units
      • - Any surfaces where splatter has occurred
      • - Exhaust canopy is due for cleaning in November
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some Blue Rubbermaid containers require replacement as large cracks are on sides.
      • .
      • Corrective Action(s): Inspect all equipment. Discard any broken dishware or utensils.
      • .
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried meat cooked today stored in tubs in too great of quantity. The larger the mass of food the more difficult it becomes to cool the food. CORRECTED DURING INSPECTION - items placed in shallow tubs to cool at a faster rate
      • .
      • Corrective Action(s): Ensure hot cooked food items are placed in shallow tubs to assist with cooling. Cooked foods are to cool 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours.
      • Ensure cooler unit is not over filled. Currently cooler unit is very full and cooler will struggle to cool all foods and maintain cold temperatures. Do not over fill cooler unit.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat in oven at temperatures of 55 degrees Celsius. Oven turned off at time of inspection.
      • CORRECTED DURING INSPECTION - items moved to grill. Final grill step applied to Chicken and items moved to hot holding units.
      • .
      • Corrective Action(s): Do not turn oven off. If oven is turned off food items cool. Hot items are to remain hot at 60 degrees Celsius.
      • .
      • Violation Score: 5
  22. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in front serving area under hot holding unit on small ledge.
      • .
      • Corrective Action(s): Clean and sanitize area tonight.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dehydrated garlic chips found open in box in dry storage room SR4.
      • .
      • Corrective Action(s): Ensure all opened food items are stored inside the pest proof containers.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Outside of large food containers are dirty. Facility stacks these items inside each other.
      • .
      • Corrective Action(s): Ensure all staff are washing both the INSIDE AND OUTSIDE of these large storage containers prior to storage.
      • Wash exterior (outside) of all large storage containers tonight. .
      • .
      • Violation Score: 9
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    0 infractions

  25. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rats have been observed in storage room 4.
      • Droppings and rats observed.
      • Droppings have been found on floor, shelves and food items have been chewed in this storage room.
      • .
      • Corrective Action(s): Clean and sanitize all affected areas.
      • Clean floor and shelves. Use 200ppm Chlorine solution. Pull all items off shelves and sanitize.
      • Cover all canned goods (i.e. with cardboard) to prevent against contamination as rats will defecate on canned goods and bottles while running on the tops.
      • All rice, flour, sugar and noodles and other bagged items are to be protected from contamination. These items MUST be placed in pest proof containers.
      • Remove ALL items up off floor. NO STORAGE ON FLOOR.
      • Remove pallets and milk cartons - PROPER SHELVES ONLY!
      • Remove all junk (i.e. extra shelves, scrap wood, extra or broken equipment) up off floors and onto shelves or dispose of items.
      • Clutter contributes to rat infestation.
      • .
      • All of this is to occur by October 19 2018. Deadline will be STRICTLY enforced. This rat infestation will require cooperation from ALL PARTIES of storage room 4. The lack of cleaning or proper storage of food of one restaurant will negatively impact all other restaurants storing food in this storage locker. Therefore, failure to comply with the above items WILL RESULT IN FINES.
      • .
      • HEALTH INSPECTOR TO RETURN ON OCTOBER 19, 2018
      • Violation Score: 15
  26. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Two bags of rice were found to have rodent chew marks on bags. Large holes found from where rodents have chewed through.
      • CORRECTED DURING INSPECTION - Items discarded during inspection
      • Check all other food items for signs of contamination and discard if found to be contaminated
      • .
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash dishes without employing three compartment sink method - no final stage for sanitizing dishes was used. CORRECTED DURING INSPECTION - staff shown how to properly WASH - RINSE - SANITIZE dishes and utensils.
      • Chlorine solution was prepared during inspection
      • .
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat and Mouse droppings found hallway in back storage room:
      • 1) Notify mall IMMEDIATELY
      • 2) Inspect remaining bags of rice, flour and sugar for signs of contamination and discard if found
      • .
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Shared Storage unit 4 has rat and mouse droppings. Bags of rice, flour and sugar are on bottom shelf and unprotected from pests. Ensure all bagged food items are stored in PEST PROOF CONTAINERS.
      • Obtain additional, larger plastic storage bins.
      • Place unopened bags of food items inside bins and ensure lid is tight fitting on top
      • Any food item left in bags and not in pest proof containers risk contamination by pests.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The following items require correction:
      • - Second faucet on two compartment sink is missing hot water handle.
      • - Crack in dry storage tub has crack. Remove tape and glue or replace item
      • - Ice machine is missing lid. Replace as soon as ordered part arrives.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One bag of flour and one bag of sugar were found to have rodent chew marks and droppings on bags. Large holes found from where rodents have chewed through.
      • CORRECTED DURING INSPECTION - Items discarded during inspection
      • Check all other food items for signs of contamination and discard if found to be contaminated
      • .
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back kitchen area during inspection. CORRECTED DURING INSPECTION. Sanitizer solution was made during the inspection.
      • Sanitizer solution must be made and used during inspection.
      • .
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat chopped on cutting board on tray on top of garbage container. CORRECTED DURING INSPECTION - item moved. .
      • .
      • DO NOT repeat this violation. Food is NEVER to be prepared on top of the garbage regardless if there is a separation. The garbage IS NOT a table top or work surface.
      • .
      • Corrective Action(s):
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in back storage room:
      • 1) Notify mall IMMEDIATELY
      • 2) Clean and sanitize affected areas. Use 200ppm Chlorine
      • 3) Inspect remaining bags of rice, flour and sugar for signs of contamination and discard if found
      • .
      • Corrective Action(s):
      • Violation Score: 3
  29. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed in back storage room on floor. Clean and sanitize area with 200ppm Chlorine.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): After chicken is fully cooked the oven was turned off and food was stored inside for indefinite time periods. (Fully cooked chicken observed to be at temperatures of 60 degrees Celsius)
      • This has been discussed in the past. The oven us NOT a hot holding unit if it is not creating heat.
      • CORRECTED DURING INSPECTION.
      • Oven turned back "on" to 140 degrees F
      • .
      • Corrective Action(s): The oven is used to store the cooked chicken until such time as it can be placed on the grill for grill marks and sauce.
      • If the oven is to be used to store the cooked chicken after it has fully cooked for an hour the oven MUST be turned on to a temperature of 60 degrees Celsius / 140 degrees Fahrenheit
      • NOTE: Ensure the timer setting is set for a long duration so that the oven does not turn of.
      • .
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fruit flies observed in back mop sink. Discuss treatment with Pest Technician.
      • .
      • Corrective Action(s): .
      • Violation Score: 3