INSPECTION REPORT Health Protection RSHA-D3RPSG

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 March 27, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Zeta Newis		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # RSHA-D3ANDZ of Mar-12-2024 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths are not properly stored in a sanitizer during prep conditions. Meat slicer not being cleaned/disinfected after use. Correction: Wiping cloths must be stored in a sanitizer at all times. Limit the number of cloths being used - cloths are to be kept completely submerged. Meat slicer must be cleaned/disinfected after use. Ensure all staff are properly trained.

Comments

Follow up based on previous inspection report. - Meat Slicer is required to be cleaned and disinfected after use. Ensure all staff are properly trained. - Wiping cloth storage: Wiping cloths, used on food contact surfaces, must be stored in a sanitizer at all times. Follow these points: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water - Use 200ppm Quats solution and make as per manufacturer's instructions - 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. - Pest Control: Maintain an ongoing Pest Control program on site. Pest control reports are to be kept for review. - Sanitation: Facility is required to be kept clean and organized at all times. Ensure all "hard to reach" areas (ie: below/under equipment) is cleaned routinely. This is also part of an effective rodent control program. Structurally: Continue efforts to upgrade deteriorating surfaces. (ie: Walls, etc) Ensure all holes are sealed to prevent rodent entry!