Fraser Health Authority



INSPECTION REPORT
Health Protection
232858
PREMISES NAME
Rendezvous Restaurant		Tel: (604) 857-9011
Fax:
PREMISES ADDRESS
111 - 3280 Mt Lehman Rd
Abbotsford, BC V4X 2M9		INSPECTION DATE
August 27, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Doug Rempel		NEXT INSPECTION DATE
August 28, 2018
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: Replace missing light cover; clean all dirty ones.
Corrective Action(s): Correct today
Violation Score:

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Complete/submit all remaining food safety plans for menu; this must be completed as it is required as part of approval to operate.
Corrective Action(s): Correct Aug 2018
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: replace broken seal / gasket on 3-door cooler at prep counter (note: do not store cutting board(s) on floor as this is unsanitary.
Corrective Action(s): Correct August 2018
Violation Score:

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Caulk sink areas and where caulking deteriorated.
Corrective Action(s): Correct August 2018
Violation Score:

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Owner / operator to renew foodsafe level 1 training.
Corrective Action(s): Correct by Dec 2018

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

Cleaning / organizational improvements noted.
Foodsafe level 1 renewal required; this must be updated every five years as it expires.
Food safety plans to be completed for menu.
Continue with organization and removal of any non business items; also upgrade containers where needed, providing proper food grade ones designed for intended purpose (eg milk crates are for delivery purposes as they are transport containers only).