INSPECTION REPORT Health Protection RWOG-AR8SQ7

PREMISES NAME Rio Brazilian Steakhouse		Tel: (604) 941-9969 Fax:
PREMISES ADDRESS 2729 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE September 15, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Felipe Ramos		NEXT INSPECTION DATE September 18, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No sanitizer was available in store. Staff stated that they had run out of bleach and were using a solution of water and soap. Staff was sent out to purchase bleach at the time of inspection, and a solution of 100ppm chlorine was made at the time of inspection. 2) Sanitizer bottle for bar glasswasher was empty at the time of inspection. Staff switched out the bottle for a new bottle but no chlorine was detected. Corrective Action(s): 1) Ensure that a sanitizer solution of 100ppm chlorine (5mL of unscented household bleach in 2.5L of water) is available at all times; store your wiping rags in this solution when not in use. 2) Repair the bar glasswasher so that it dispenses at least 50ppm chlorine. Until it is repaired, use the dishwasher in the kitchen area to sanitize your glassware. Obtain chlorine test strips to verify concentration and keep a sanitation log. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A can of Raid was found in the kitchen for use on fruit flies. 2) Foods in the walk-in cooler, walk-in freezer and on the dry storage shelf were left uncovered. Corrective Action(s): 1) Do not use a spray pesticide in the kitchen area. Consider using physical traps such as a UV fly trap or sticky traps. Staff removed Raid from the premises at the time of inspection. 2) Cover foods to avoid cross-contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Many fruit flies were observed throughout the kitchen area. Corrective Action(s): Remove any source of food, water and harbourage for the fruit flies. Contact a professional pest control company for an assessment. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris observed in the prep cooler, the floors of the walk-in cooler, in the gaskets of the coolers and on the walk-in cooler fan covers.. Corrective Action(s): Clean and sanitize the areas noted. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Baseboards were peeling off the walls. Corrective Action(s): Repair the baseboards with a material that is impervious to water, smooth and easy to clean. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff member had FOODSAFE Level 1 or equivalent at the time of inspection. Corrective Action(s): Ensure that at least one staff member has FOODSAFE Level 1 or equivalent on every shift. Violation Score: 1

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

Comments

- Coolers measured 4C or colder - Freezer measured -18C or colder - Hot held foods measured 60C or hotter - Handwashing stations stocked with soap, paper towels and hot and cold running water - Dishwasher measured 50ppm chlorine Note: Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.