Bourbon St. Grill

The white bulk storage bins had food debris and spillage on the exterior., , Thoroughly clean and sanitize the white bulk storage bins.

***Recurrent Violation***, , There was no sanitizer solution prepared for the back kitchen. , - Ensure a sanitizer solution such as chlorine (bleach water) is available at 100 ppm in the food handling areas at all times. All food contact surfaces must be regularly sanitized. , - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water., , March 17, 2025: The chlorine sanitizer solution had a concentration of 0ppm.

***Recurrent Violation***, , Several perishable food items such as cut vegetable were stored in room temperature at the time of inspection. Internal temperature of chopped cabbage, onion and chopped garlic were measured between 19 - 21 deg C. , - Discarded., - Do not store any perishable foods at room temperature. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. If ice is used, ensure it surrounds the food container. , - Corrected during inspection., , March 17, 2025: Chopped produce was stored at room temperature in front of the grill., , Ensure that these food items are kept under refrigeration at 4C or less.

There was a container of beef marinating at room temperature. The temperature of the meat was 11C., , Ensure that meat marinating is kept under refrigeration., , Staff placed the meat into the walk-in cooler.

Staff exhibited a lack of food safety knowledge., , More food safety training is required. Ensure all cooks receive training in one the recognized food safety courses found in the following list:, - https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf

The white bulk storage bins had food debris and spillage on the exterior., , Thoroughly clean and sanitize the white bulk storage bins.

The rice scoop adjacent to the rice cooker was stored at room temperature., , Ensure that the rice scoop adjacent is below 4C (ice bath) or cleaned in between uses., , Staff prepared an ice bath.

***Recurrent Violation***, , There was no sanitizer solution prepared for the back kitchen. , - Ensure a sanitizer solution such as chlorine (bleach water) is available at 100 ppm in the food handling areas at all times. All food contact surfaces must be regularly sanitized. , - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water.

***Recurrent Violation***, , 1) Food handlers were observed using re-usable gloves for food handling. , , - Do not use re-usable gloved while food handling. Food handlers must wash hand thoroughly prior to food handling or donning single use disposable gloves or any time their hands become contaminated. , - Single use gloves are for a single use and must be discarded once contaminated or doffed., , 2) Evidence of lack of or improper handwashing. , - The handwashing sink was blocked in the back. No soap available at the handwashing sink. , - Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.

Improper glove use. Staff member was observed coming in from break and putting on gloves without handwashing first. , , - Staff must wash hands first prior to donning gloves to prevent cross contamination.

September 23, 2024 - observed in common corridor outside of the back entrance to the food premise: , - 2 bags of sugar stored directly on the floor. , - a bag of flour stored directly on the floor., , September 12, 2024- observed in common corridor outside of the back entrance to the food premise: , , -Two (2) bags of dry rice stored directly on the floor, -One (1) box of cabbage heads stored directly on the floor., -2 Boxes of frozen vegetables and 1 box of frozen fish on cart (surface of box was @5 deg C), , Upon delivery of food supply, store properly and in coolers for perishable meats, seafoods, eggs and dairy. Do not store any food boxes/containers/bags on directly on floors.

***Recurrent Violation***, , Several perishable food items such as cut vegetable were stored in room temperature at the time of inspection. Internal temperature of chopped cabbage, onion and chopped garlic were measured between 19 - 21 deg C. , - Discarded., - Do not store any perishable foods at room temperature. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. If ice is used, ensure it surrounds the food container. , - Corrected during inspection.

****Recurrent Violation***, , The internal temperature of barbecued food items in the hot holding unit was measured at 35C. , - All foods items under hot holding must be held at a temperature of 60C or greater. , - Corrected during inspection.

Improper manual dishwashing. Equipment and utensils are not sanitized. , , - clean in the first sink in a detergent solution capable of removing grease and food particles and is maintained at a temperature of not less than 45°C; , and, - rinse in the second sink using clean water maintained at not less than 45°C; and, - sanitize in the third sink by immersion for at least two minutes in an approved sanitizer solution such as chlorine solution with a concentration of 100 - 200 ppm at temperature greater than 45°C; and , - Airdry., , - Facility may be required to install a commercial dishwasher if staff are observed to be incapable of properly perform manual dishwashing.

2) Evidence of lack of or improper handwashing. The handwashing sink was blocked in the back. No soap available at the handwashing sink. , - Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled., - Ensure the handwashing sink is accessible at all times. , - Ensure the handwashing sink is always stocked with liquid soap and paper towels.

Staff exhibited a lack of food safety knowledge., , More food safety training is required. Ensure all cooks receive training in one the recognized food safety courses found in the following list:, - https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf

1) shelves in walk-in cooler were observed to be covered with oil soaked carboard., - Remove all cardboard. All surfaces must be smooth, easy to clean and impervious to moisture.

Broken plastic containers were used for storage of broccoli. , , - Discard all broken/damaged food storage container. , , - Perforated plastic boxes/container were used for storage of deep-fried food items resulting in spillage of oil on shelves below. , - Do not use perforated containers for such food items.

Several surfaces such as walls, flooring, shelves, carts, handwashing sink were extremely dirty. , , - A deep cleaning is required throughout the facility. Clean and maintain in a clean and sanitary manner at all times.

***Recurrent Violation***, , 1) The sanitizer solution in bucket was prepared a day before for the back kitchen and had not been used since. , - Ensure a sanitizer solution such as chlorine (bleach water) is available at 100 ppm in the food handling areas at all times. All food contact surfaces must be regularly sanitized. , , 2) The sanitizer solution available in the front was way too strong. , - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water. , , 3) Lemon scented bleach was being used to prepare a sanitizer solution. , Please purchase regular household unscented bleach to prepare a food safe sanitizer solution.

***Recurrent Violation***, , 1) Food handlers were observed using re-usable gloves for food handling. , , - Do not use re-usable gloved while food handling. Food handlers must wash hand thoroughly prior to food handling or donning single use disposable gloves or any time their hands become contaminated. , - Single use gloves are for a single use and must be discarded once contaminated or doffed., , 2) Evidence of lack of or improper handwashing. , - The handwashing sink was blocked in the back. Cold and hot water tap turned off from below the sink. , - Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.

September 12 2024- observed in common corridor outside of the back entrance to the food premise: , , -Two (2) bags of dry rice stored directly on the floor, -One (1) box of cabbage heads stored directly on the floor., -2 Boxes of frozen vegetables and 1 box of frozen fish on cart (surface of box was @5 deg C), , Upon delivery of food supply, store properly and in coolers for perishable meats, seafoods, eggs and dairy. Do not store any food boxes/containers/bags on directly on floors.

***Recurrent Violation***, , 1) Several perishable food items such as cut vegetable were stored in room temperature at the time of inspection. Internal temperature of chopped cabbage, onion and chopped garlic were measured between 16 - 20 deg C. , - Discarded., - Do not store any perishable foods at room temperature. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. If ice is used, ensure it surrounds the food container. , - Corrected during inspection., , 2) The internal temperature of barbecued food items in the hot holding unit was measured at 53C. , - All foods items under hot holding must be held at a temperature of 60C or greater. , - Corrected during inspection., , 3) There was no probe thermometer available., - Purchase a probe thermometer. A probe thermometer is required to measure internal temperature of, foods during cooking, storage, reheating and cooling.,