INSPECTION REPORT Health Protection VTUR-ARKMTQ

PREMISES NAME Rendezvous Restaurant		Tel: (604) 857-9011 Fax:
PREMISES ADDRESS 111 - 3280 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE September 26, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 10, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * Some wiping rags found on counters and sanitizer not ready to use in food prep areas. This is not acceptable practise Corrective Action(s): * Ensure all wiping rags kept in sanitizer and sanitizer set up in food prep areas prior to handling food in food prep areas. Sanitizer used to sanitize ALL food prep areas. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * some food items were again not covered so had to be discarded. Food must covered to protect food from contamination. Corrective Action(s): * Ensure all food covered to protect food from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris noted through out kitchen again behind food equipment, storage areas that requires immediate attention for cleaning and sanitizing. More regular maintenance needed to remove accumulating build up Corrective Action(s): * REMOVE ALL build up of grime/debris through out kitchen areas and ensure cleaning/maintenance done regularly to keep these areas in sanitary condition Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

* Dishwasher final rinse was found to be 50 ppm on plate surface internally; Provide TEST STRIPS to check chlorine concentration internally-- check with chemical supplier (ie. Aloette chemicals) * Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Hot-holding units were found to be 60'C/140'F or hotter * Monitoring records require updating. UPDATE monitoring records for cleaning/temperatures * NOTE: Food must be covered in storage areas * Sanitizer was set up after food handlers were already preparing food; NOTE: Sanitizer MUST be available at ALL work stations while food preparation, etc., occurring * Some cleaning/sanitizing to be done behind food equipment and shelving through out kitchen * Follow up inspection: October 10, 2017