INSPECTION REPORT Health Protection VCHN-BKTR4C

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 January 14, 2020	TIME SPENT 0.75 hours
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Container of crumbled feta cheese with mould observed stored in the walk in cooler Corrective Action(s): Discarded. Reminder to follow first in first out principle and date containers of food. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of garlic butter observed stored on a shelf by the righthand side preparation cooler. Staff stated garlic butter is brought out only during busy times. Corrective Action(s): Garlic butter made with crushed garlic must be kept at or below 4 degrees C. Container of garlic butter returned to the lower section of the preparation cooler. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Dishwasher registers 50ppm chlorine during the final rinse cycle. Test strips available for use. 200ppm quats dispensed from the chemical dispensing station. 200ppm quats available for use throughout the kitchen in labeled spray bottles. Front and back hand sinks provided with liquid soap and paper towels. Walk in cooler at 4 degrees C. Walk in freezer at -19 degrees C. Hot holding at or above 60 degrees C. Preparation cooler inserts and lower sections at or below 4 degrees C. New 2 door freezer at -16 degrees C. Under the counter cooler at 3 degrees C. Shellfish tags available for review. Temperature monitoring records maintained and available for review. Permit posted in hallway. Serving area hand sink provided with liquid soap and paper towels. Under the counter cooler at or below 4 degrees C. Soup hot held above 60 degrees C. Bar hand sink provided with liquid soap and paper towels. Bar glass washer registers 50ppm chlorine during the final rinse cycle. Bar cooler at 4 degrees C.