INSPECTION REPORT Health Protection CPAK-CP4UYH

PREMISES NAME Rio Brazilian Steakhouse		Tel: (604) 941-9969 Fax:
PREMISES ADDRESS 2729 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE February 16, 2023	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	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Back storage area requires cleaning. Corrective Action(s): Ensure to have all items pulled out to clean the floor as discussed at this time. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Kitchen baseboards have been replaced to wooden materials. Corrective Action(s): Ensure to have all baseboards painted, so that the surface is smooth, non-porous and easily cleanable as discussed at this time. Violation Score: 3

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

Comments

Routine inspection conducted: Facility opens at 5:00pm. - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at/below -18'C. NOTE: Hot-holding units not in use at this time. Ensure to have them operating at 60'C or above when in use. NOTE: Salad bar not in use at this time. Station is filled with ice and operates at 4'C when in use. - Temperature monitoring system in place. - 200ppm chlorine solution available in labelled spray bottles throughout. - Low temperature dishwasher achieved >50ppm chlorine at plate level after final rinse. - Bar area satisfactory. No concerns observed. - Glasswasher achieved >50ppm chlorine at glass surface after final rinse. - General food storage practice satisfactory. - Professional pest control company contracted for a biweekly visit. Traps in place. NOTE: Unused prep coolers have been replaced to prep tables. OK. NOTE: Ensure to have internal food temperature of meat (bbq station) checked using a probe thermometer (>60'C) and recorded on a log on a daily basis. General maintenance and sanitation of the facility satisfactory, except mentioned above. Please contact the health inspector for any questions or concerns. No signature due to Covid-19.