FC6 - 100 Anderson Road SE · WILLOW PARK
3 décembre 2025
Non conformeThere 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.
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
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.
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.
The handwashing station was blocked with mopping bucket at the kitchen. Operator removed , item., , - Ensure handwashing station is always accessible
The handle of the standup cooler at the front station was broken., , -Repair handle
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.
Bourbon St. Grill se trouve dans le quartier WILLOW PARK. WILLOW PARK, Calgary compte 129 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 25 mai 2026, 108 (84%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 27 août 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
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.
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
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.
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.
The handwashing station was blocked with mopping bucket at the kitchen. Operator removed , item., , - Ensure handwashing station is always accessible
The handle of the standup cooler at the front station was broken., , -Repair handle
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.
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.
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.
November 16, 2023, , ***Repeated violations***, , Grease and food debris were observed under and behind the cooking equipment., , Action required: , Please clean all kitchen equipment.
No written cleaning schedule available, (Repeat violation from previous inspection)
Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning cloth in sanitizer solution in between use.
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.
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 C, , c) Internal temperature of calamari stored in hot holding unit in front area was 38.5C, , Requirement:, , 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.
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.
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.
, 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.
No written cleaning schedule available, (Repeat violation from previous inspection)