INSPECTION REPORT Health Protection 253755

PREMISES NAME Rivers Restaurant		Tel: (604) 490-6626 Fax: (604) 490-6627
PREMISES ADDRESS 42239 Yarrow Central Rd Chilliwack, BC V2R 5E3		INSPECTION DATE February 20, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kyu Yeob Cho		NEXT INSPECTION DATE February 21, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were measured at 12 - 15°C. Cut vegetables: carrots/lettuce. Corrective Action(s): Operator is using it to cook foods. All cold food items must be stored at 4°C or below to prevent microbial growth. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Debris, food crumbs found: on the placemats for storing clean dishes, and on the meat slicer. Corrective Action(s): Remove, clean, and sanitize. To be corrected by 21-Feb-2024 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Hot water dishwasher measured at 55°C at the plate level. Corrective Action(s): Use the dishwasher for washing dishes then use 1-compartment sink filled with sanitizer solution after washing. Fix the dishwasher to reach the plate level temperature at 71°C or higher. To be corrected by 21-Feb-2024 Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Black debris that appear to be mold ound on the bucket (water draining) inside green cabinet cooler that stores open food containers and ready-to-eat foods. 2. Dry food scoops were found touching foods in all food storage. Corrective Action(s): 1. Remove, clean, and sanitize. To be corrected by 21-Feb-2024. 2. Remove, clean, and sanitize. Store scoops in a way to prevent contact with food. To be corrected by 21-Feb-2024 Violation Score: 9

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

Comments

-Handwashing station was equipped with soap, paper towel, cold/hot running water. -Hot holding foods measured above 60°C -All coolers were measured at 4°C -All freezers were measured at -18°C -Sushi rice measured at 4 - 4.5 (pH) At time of original inspection no staff had the approved food safety training at time of inspection. → Train staff to have at least one person on shift. Later found that one staff did have appropriate training. Discussed the exact steps of dishwashing and sanitizing with staff. →If the operator can not maintain the process, operator was advised of consequences. →Changin to single-use disposable customer utensils. If can not be fixed, a correcting order may be issued and further enforcement may be considered. *Defrosting sushi rice at room temperature observed. As the rice is measure at pH 4.0 - 4.5. It is not considered potentially hazardous. However, it si a good practice to thaw/defrost all foods outside of the danger zone (5 59°C). *Observed "deep fry" batter stored at room temperature after use. Appear to be re-using the same batter. The utensil and the left-over batter can not be re-used when it is being stored without temperature control.