INSPECTION REPORT Health Protection VCHN-B3NQA8

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 August 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amanda Godin		NEXT INSPECTION DATE August 29, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Portioned wrapped roast beef placed in inserts in large quatities. Internal food product temperature 6 degrees C. Corrective Action(s): Do not overstock inserts at any preparation cooler inserts. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Staff placed overstocked portioned wrapped roast beef in the lower section of the preparation cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use in front and back portion of kitchen. Corrective Action(s): Ensure during operation an approved food contact surface sanitizer is available for use at all times. 200ppm quats dispensed from chemical dispensing station and available for use in 3 labeled spray bottles. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink at bar not provided with single use paper towels. Corrective Action(s): Ensure all designated hand sinks are provided with liquid soap and paper towels. Violation Score:

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish in container observed thawing on counter at room temperature. Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed appropriately. Thaw under cold running water or in the cooler. Staff placed container into the walk in cooler. Violation Score: 1 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light cover missing for light fixture above Coke cooler and small domestic freezer. Corrective Action(s): Install a light cover for the light fixture or place fluorescent bulbs in protective sleeves. Correct by August 29, 2018. Violation Score: 1

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

Comments

Routine inspection: Kitchen: FOODSAFE requirements met at time of inspection. Note: all FOODSAFE certificates acquired prior to July 29, 2013 expired on July 29, 2018. A month grace period has been granted. For certificate renewal visit www.foodsafe.ca for more information. Permit posted in plain view of the public. Hand sinks provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing station. Dishwasher registers 50ppm chlorine during the final rinse cycle. Some minor cleaning required underneath the shelves along the cooking line. Preparation cooler inserts and lower sections at or below 4 degrees C. Hot holding at or above 60 degrees C. Tongs and spatulas stored in ice bath. Dessert cooler at 4 degrees C. Small domestic freezer at -15 degrees C. Walk in cooler at 2-4 degrees C. Walk in freezer at -7 degrees C. Staff currently stocking recently delivered items. Monitor and ensure -18 degrees C or less. Shellfish tags placed on bags and some available for review in ziplock bag by office. Note: monitor and record temperatures of all coolers, freezers, hot holding and final rinse concentration of low temperature dishwasher. Servery: Hand sink provided with liquid soap and paper towels. Under the counter cooler at 3 degrees C. Hot holding above 60 degrees C. Bar: Bar glass washer registers 50ppm chlorine during the final rinse cycle. Bar walk in cooler with access from front at 2-4 degrees C.