INSPECTION REPORT Health Protection VCHN-BDWQC3

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 July 9, 2019	TIME SPENT 1 hour
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

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cooked then cooled mushrooms and onions observed in the hot holding unit. Internal food product temperatures 39-41 degrees C. Corrective Action(s): Cooked then cooled mushrooms and onions reheated on the stove to over 74 degrees C for 15 seconds. When reheating, do so rapidly (within 2 hours). 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 several quats spray bottles and containers with quats observed to be 0ppm in concentration. Corrective Action(s): Ensure when dispensing quats from the chemical dispensing station that there are no air pockets in the line and that the concentration is verified to 200ppm by using test strips. 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: Front and back hand sinks provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing station (see above). 200ppm after correction available for use in spray bottles and containers. Wiping cloths stored in container with solution when not in use. Dishwasher registers 50ppm chlorine during the final rinse cycle. Test strips obtained and to be used daily to verify chlorine rinse concentration. Walk in cooler at 4 degrees C. Walk in freezer at -14 degrees C. Preparation coolers (left, 2 centre, and right) inserts at or below 4 degrees C. Lower sections all at or below 4 degrees C. Hot holding of gravy at or above 60 degrees C. Ice cream freezer at -16 degrees C. Serving area hand sink provided with liquid soap and paper towels. Soup hot held above 60 degrees C. Bar hand sink provided with liquid soap and paper towels. 200ppm quats available for use. Bar glass washer registers 50ppm chlorine during the final rinse cycle. Walk in cooler at 3 degrees C. FOODSAFE requirements met at time of inspection. Permit posted in hallway. Temperature monitoring records maintained and available for review. Shellfish tags kept onsite and available for review. Note: no raw oysters served at premise. Note: new spray bottles with labels on order.