INSPECTION REPORT Health Protection KSTE-B9829A

PREMISES NAME Rio Brazilian Steakhouse		Tel: (604) 941-9969 Fax:
PREMISES ADDRESS 2729 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE February 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Felipe Ramos		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two handsinks not properly equipped: - Handsink at bar did not have soap nor paper towel - Handsink in kitchen did not have soap or hot water Operator purchased liquid soap during the inspection for the two handsinks. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some dust observed on overhead venting unit and ceiling panels in the kitchen. Dust can fall into food and contaminate it. **Correct by: February 15, 2019** Corrective Action(s): Clean the venting unit and overhead ceiling tiles free of dust. Send a picture to the inspector before the date listed above at: kelsey.stele@fraserhealth.ca Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handsink in kitchen is not equipped with hot water. **Correct by: February 15, 2019** Corrective Action(s): Repair the handsink. Hot water is required as warm water is better for breaking down grease/dirt and staff are more likely to want to use a handsink equipped with warm water rather than ice cold. Send a picture of the service invoice/receipt to the inspector before the above date at: kelsey.stele@fraserhealth.ca Violation Score: 3

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

Comments

A routine inspection was conducted, the following items were observed: Remaining handsinks equipped with hot and cold running water, liquid soap and paper towel Coolers (except walk-in cooler) operating at </=4 C; Foods stored in walk-in cooler are separated with raw proteins on the right and ready-to-eat items on the left. Freezers at </= -18C No hot-holding at the time of inspection. Ensure that foods are heated to 74C before placing in a hot-holding unit at 60C. Low-temperature dishwasher reached 50 ppm chlorine at the plate level AFTER priming the unit. Check the chlorine concentration daily with test strips and prime the unit if necessary. Glasswasher reached 50 ppm chlorine at the glass level upon final rinse cycle. FoodSafe certified present *Note: FoodSafe certificates expire every 5 years going forward (those certificates without expiry dates have officially expired January 2019). Keep copies of FoodSafe certificates on-site for inspector to review. General sanitation is adequate No signs of pests observed; pest control contract in-effect Foods stored 6" off the ground and mostly covered to protect from contamination Must ensure that meat stored for BBQ is not kept at room temperature for longer than 2 hours. It must be stored at </=4 C or >/= 60C to prevent the growth of disease-causing pathogens (germs) Buffet unit not turned on. Note: Inspection conducted at 4:00 ppm - facility not yet open for business (5:00 pm). Operator noticed that walk-in cooler was not working properly and called repair technician, who arrived during the inspection. Please begin recording cooler/freezer temperatures in a log daily and keep records on site for a minimum of 2 weeks for inspector to review. Maintaining records is good to be able to see cooler temperature trends and recognize when a unit is beginning to fail and requires corrective action.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KSTE-B9829A
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment