INSPECTION REPORT Health Protection MLUO-CY8PQG

PREMISES NAME Rendezvous Dressings		Tel: (604) 300-6738 Fax:
PREMISES ADDRESS 6 - 31053 Peardonville Rd Abbotsford, BC V2T 6K4		INSPECTION DATE December 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rendezvous Restaurant Ltd.		NEXT INSPECTION DATE December 14, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: bags used for storing containers for dressings are non-food grade (garbage bags) Corrective Action(s): replace bags with clear, food grade plastic bags to store containers Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp dishwasher sanitizing rinse not working. Zero chlorine residual at the plate surface. Corrective Action(s): Use dishwasher to wash but manual sanitizing to be done in the 2 comp sink (100 ppm). Service dishwasher to ensure sanitizing rinse in good working order. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: no independent accurate thermometer inside upright cooler Corrective Action(s): install accurate thermometer in cooler Violation Score: 1

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

Comments

hand sink stocked with liquid soap and paper towels sanitizer (bleach) measured >100 ppm upright coolers at 2-3 deg C no signs of pests noted at time of visit; pest control in place all food items stored off the floor washroom in sanitary condition general sanitation satisfactory at time of visit Note: ensure temperature log is maintained and up to date; include dishwasher check in the log