Rendezvous Ridge and Christine's - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 14, 2012
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Burgers hot held on the burger line are overstocked in their insert so that hot holding is ineffective. Corrective Action: Corrected at time of inspection. Please ensure that the product is properly stored so that a product temperature of 60C/140F can be achieved.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: The espresso machine in Christines is connected to a water line that has an in-line filter that has expired. Corrective Action: Replace the in-line filter and ensure that it is scheduled for regular maintenance, or remove the filter from use.
115	Inadequate Insect / Rodent Control Observation: Some improvements are required to the door sweep in the downstairs dry storage area. In addition, a door sweep is required on the doors leading outside in the downstairs food service area utilized by whistler kids. Corrective Action: Ensure that effective door sweeps are provided in these locations.
116	Improper Construction / Maintenance of Establishment Observation: A recycling area is now provided in whistler kids section over a carpet surface. Corrective Action: While the carpet is regularly cleaned, this activity should occur over a type of flooring that is non-porous and easily cleanable so that spills can be effectively cleaned. Either re-locate the recycling area or provide a different type of flooring in the area that can be easily cleaned.
116	Improper Construction / Maintenance of Establishment Observation: The area underneath the elevator is not accessible to cleaning as it is blocked off to ensure worker safety. Corrective Action: Investigate a way to clean this area while maintaining the safety of staff. The area should be regularly cleaned.

Comments:

Premises is generally clean and well maintained. All items from the previous report have been addressed and corrected. All protective temperatures meet regulatory requirements at time of inspection except where noted. Dishwasher reaches required sanitizing rinse temperature. Temperature logs are up to date as required. The maintenance closet next to the whistler kids food service area downstairs has been cleaned, all the unnecessary equipment has been removed, and the area has been adequately sealed. Protective meshing has been provided above the walk in coolers and freezers to aid in pest control. The wine room storage area has been painted to facilitate ease of cleaning. The pizza service area hand sink has been supplied with a durable, easily cleanable barrier to prevent grey water splashing onto food contact surfaces. The hole in the wall next to the ice machine has been properly sealed up. Thank you for your attention to all of these items.