INSPECTION REPORT Health Protection RSHA-CWGPB5

PREMISES NAME Riverhouse Restaurant and Pub		Tel: (604) 946-7545 Fax: (604) 946-7502
PREMISES ADDRESS 5825 60th Ave Delta, BC V4K 4E2		INSPECTION DATE October 10, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zeta Newis		NEXT INSPECTION DATE October 24, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Meat slicer not cleaned/disinfected after use. No sanitizer buckets in prep area - too many cloth towels noted. Utensils being stored in a sanitizer on the prep lines. Corrective Action(s): Meats slicer is required to be cleaned disinfected after use. Wiping cloths, used on food contact surfaces, must be stored in a sanitizer at all times. Utensils are not permitted to be stored in a sanitizer on the prep lines. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food storage containers not being properly covered. Saran wrap being used - containers are being stacked oontop of one another. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted. Corrective Action(s): Clean and organize facility as discussed. Certified professionals to provide corrective action. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep/storage areas - food/debris noted below/under equipment, on walls, ceiling vents soiled, etc. Corrective Action(s): Clean and organbize entire facility. Pull all items away from walls. Remove all unused/unwanted items to free up space. Violation Score: 3

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

Comments

- Wiping cloth storage: - Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Cloths are to be kept completely submerged in the sanitizer at all times.. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Utensil Storage: The following methods are acceptable for storing in-use utensils:  In running water (e.g. dipper well).  In a container of water if the water is 60°C or greater and the container and utensils are cleaned and sanitized at least every 4 hours.  In a container of ice or ice water if the water is 4°C or less and the container and utensils are cleaned and sanitized at least every 4 hours.  Unacceptable methods for storing in-use utensils - Utensils should not be stored in a sanitizer solution.