INSPECTION REPORT Health Protection VTUR-AXPNHR

PREMISES NAME Rendezvous Restaurant		Tel: (604) 857-9011 Fax:
PREMISES ADDRESS 111 - 3280 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE April 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 24, 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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found through out kitchen and storage mainly under/behind equipment and also cooler racks were filthy. ALL of these areas MUST be maintained and in sanitary conditions at ALL times Corrective Action(s): * Ensure all areas of kitchen (and bar) must be properly cleaned/sanitized and maintained in sanitary condition. This includes under/behind food equipment and cooler racks, etc. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Cardboard used on freezer is unsanitary practise. Proper food grade/washable mat can be used on freezer unit instead. Corrective Action(s): * Ensure all equipment used are food grade types that can be washed/sanitzed Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Repair door seal/gasket of 3-door cooler (undercounter) as it is broken. Also, cooler was not at 4'C/40'F or colder and requires repair too. Corrective Action(s): * Ensure door seal/gasket repaired of 3-door cooler unit and ensure cooler maintains 4'C/40'F or colder at ALL times. Violation Score: 3

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

Comments

* Cold-holding units were 4'C/40'F or colder except for 3-door cooler which requires servicing/repair to door and cooler itself * Hot-holding was 60'C/140'F or hotter after reheating food products as initial heating process did not reach proper temperatures; ensure food in hot-holding units checked daily * Sanitizer was available and at 200 ppm quaternary ammonium concentration * Monitoring records were not up to date; UPDATE monitoring records * Note: Ensure ALL food covered in storage areas! * Dishwasher final rinse was 50 ppm chlorine residual at plate surface(internally) * Note: some deep cleaning required through out kitchen areas and cooler shelving * Follow up inspection in 2 weeks