INSPECTION REPORT Health Protection VCHN-ARBQZV

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 September 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amanda Godin		NEXT INSPECTION DATE September 25, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shredded cheese, camembert cheese (opened) and ricotta dressing internal food product temperatures ~ 12 degrees C in inserts. Lower section ambient air temperature ~13 degrees C. Corrective Action(s): Discarded. Ensure all cold potentially hazardous food products are stored at or below 4 degrees C. Recently cut cucumbers and salad stored in the lower section to be used for lunch rush. Any that are not used must be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in/around/underneath but not limited to the following areas: - Underneath the shelves in the dry storage room. - Underneath the shelves in the back food preparation area. - Underneath and behind equipment along the cooking line. - Inside the small freezer by the office. Corrective Action(s): Correct by September 25, 2017. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Smaller salad prepartion cooler inserts keeping cold potentially hazardous foods at ~12 degrees C. Lower section ambient air temperature ~13 degrees C. Corrective Action(s): Service smaller salald prepration cooler and ensure it is capable of maintaining 4 degrees C or less at all times. Until serviced and capable of maintaining proper temperatures do not use. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. Dishwasher registers 50ppm chlorine during the final rinse cycle. 200ppm quats dispensed at chemical dispensing station. 200ppm quats available for use in labeled spray bottles. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. Walk in cooler at or below 4 degrees C. Walk in freezer at -17 degrees C. Larger salad preparation cooler, preparation cooler for seafood, and pub preparation cooler inserts at or below 4 degrees C. Lower sections at or below 4 degrees C. Hot holding at or above 60 degrees C. Serving area under the counter coolers at or below 4 degrees C. Serving area soup hot held above 60 degrees C. Bar walk in cooler at or below 4 degrees C. Permit to operate posted in hallway. FOODSAFE requirements met at time inspection. Reminder to monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse chlorine concentration.