INSPECTION REPORT Health Protection VCHN-AX2QFJ

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 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amanda Godin		NEXT INSPECTION DATE April 03, 2018
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ambient air temperature of salad prepartion cooler next to seafood products cooler ~ 8 degrees C. Operator's accurate indicating thermometer reads 8-9 degrees C. Internal food product temperature of cut tomatoes and cucumbers ~ 7-8 degrees C. Corrective Action(s): All inserts placed in inserts with ice to supplement cold holding. Additional items palced in adjacent preparation cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several knives observed stored in spacing between a preparation cooler and counter. This is an unsanitary practice. Corrective Action(s): Do not stored knives in spacing between two pieces of equipment. Store all utensils in a sanitary manner at all times. Staff has rewashed the knives in the low temperature dishwasher. Stored knives in a clean tray or magnetic strip. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient air temperature of salad preparation cooler next to seafood products cooler ~ 8 degrees C. Operator's accurate indicating thermometer reads 8-9 degrees C. Corrective Action(s): Service the salald preparation cooler and ensure unit is capable of maintaining 4 degrees C or less at all times. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Kitchen: Hand sinks and utility sink provided with liquid soap and single use paper towels. Dishwasher registers 50ppm chlorine during the final rinse cycle. 200ppm quats dispensed from chemical dispensing station. 200ppm quats available for use in labeled spray bottles. Walk in cooler at 2 degrees C. Walk in freezer at -16 degrees C. Hot holding at or above 60 degrees C. Salad preparation cooler inserts and lower section at or below 4 degrees C. Seafood cooler inserts at or below 4 degrees C. Lower section at 2 degrees C. Large preparation cooler inserts and lower section at or below 4 degrees C. Dry storage room clean and organized. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection. Note: keep on file all shellfish tags. Have them available for review at all times. Do not store them in the chemical storage area where they can be discarded by accident. Bar: Renovation to bar complete. Hand sink provided with liquid soap and paper towels. 200ppm quats available for use. Bar glass washer registers 50 ppm chlorine during the final rinse cycle. Walk in cooler with sections accessible at front of bar at 2 degrees C. Serving area: Hand sink also provided with liquid soap and paper towels. Under the counter cooler at 4 degrees C. Soup hot held above 60 degrees C.