INSPECTION REPORT Health Protection CPAK-CGAT6E

PREMISES NAME Rio Brazilian Steakhouse		Tel: (604) 941-9969 Fax:
PREMISES ADDRESS 2729 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE July 12, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Felipe Ramos		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies were observed by the salad bar/kitchen. Sticky straps installed at the back of the kitchen. Corrective Action(s): Facility is currently removing garbage/recycling containers from bar/prep area at the end of each shift to avoid flies accumulating inside of the facility over night. Continue with this practice and pest control inspection. If worsens, consult with the pest control company to have the facility sprayed - i.e. drainage. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handwashing station at bbq station requires attention- inadequate water pressure for cold water and drainage issue. 2) Hot water knob for kitchen handwashing station requires a replacement. The size of the current knob does not allow staff to easily open/close the knob. 3) Handwashing stations in men's washroom- inadequate water pressure and faucets are not securely in place. Corrective Action(s): Ensure to have the above issues addressed and notify the health inspector. Violation Score: 9

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at/below -18'C. - Hot-holding unit operating above 60'C. - Temperature monitoring system in place. - 200ppm chlorine solution available in labelled spray bottles throughout. - Low temperature dishwasher achieved >50ppm chlorine at plate level after final rinse. - Bar area satisfactory. No concerns observed. - Glasswasher achieved >50ppm chlorine at glass surface after final rinse. - General food storage practice satisfactory throughout. - No evidence of rodent activity observed. Professional pest control company contracted. NOTE: Three prep coolers (bbq station/kitchen) from previous operation not in use. NOTE: Ensure to have internal food temperature of meat (bbq station) checked using a probe thermometer (>60'C) and recorded on a log on a daily basis. NOTE: Salad bar not in use at this time. Station is filled with ice and operates at 4'C or below as per Manager. Facility maintained in a sanitary condition at this time. Please contact the health inspector for any questions or concerns.