INSPECTION REPORT Health Protection CHAS-CCCTZM

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 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amanda Godin		NEXT INSPECTION DATE 6 Months
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 No
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): 1) Unopen cans of anchovies stored inside the dry storage room. 2) Temperature of the small bar cooler in the server area was too warm 50F (elevated temperature could be from door opening and closing during lunch rush). Corrective Action(s): 2) Store anchovies in the fridge (as directed on the product label). 2) Monitor temperature and adjust as necessary. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use utensils such as ice cream scoops, knife..etc were stored in a container of cloudy water. Corrective Action(s): Store in-use utensils in a sanitary manner (i.e., in a bucket of ice), or wash after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accummulation of food and debris under the cooking equipment. Corrective Action(s): Ensure hard to reach areas are also cleaned daily. Violation Score: 3

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

Comments

Put dates on the temperature log. Store in-use wiping rags in sanitizer solution. Hot water at one of the kitchen handwashing station is out of service. Chef stated that a technician has been contacted to make the repair. Temperature of refrigeration units and hot holding units are satisfactory. Handwashing stations are satisfactory. Sanitizer is detected at the dishwasher and glass washer. Sanitizer is available in spray bottle. General sanitation is satisfactory. No obvious signs of pest noted.