INSPECTION REPORT Health Protection VTUR-B8PV9T

PREMISES NAME Rendezvous Restaurant		Tel: (604) 857-9011 Fax:
PREMISES ADDRESS 111 - 3280 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE January 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Doug Rempel		NEXT INSPECTION DATE January 30, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): * Cooked pasta and shrimp were found in 2-compartment sink area and not at proper temperature of 4'C/40'F or colder; these items had to be discarded; Also, some frozen meats were being stored at room temperature-- thawing and this is unacceptable thawing process; foods being thawed to be thawed properly in cooler and not at room temperature Corrective Action(s): Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): * Sanitizer was not set up to use at food prep stations; operator addressed this immediately and set up quaternary ammonium sanitizer at 200 ppm at work stations Corrective Action(s): * Ensure sanitizer available at all work station areas during operational hours -- easily accessible and ready to use; store all wiping rags in sanitizer between use Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Some food containers being used to store food are not suitable types (eg. milk crates, etc) and suitable food grade containers to be in place for food storage Corrective Action(s): * Ensure all food containers suitable for use and food grade types Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: * Owner/operator still does not have food safe level 1; operator was looking to hire a general manager to manage the restaurant but no one in place as of yet; operator to complete food safe level 1 as this is required Corrective Action(s): * Ensure food safe level 1 completed by operator/owner; no general manager with food safe level 1 as of yet Violation Score: 1

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

Comments

* Dishwasher final rinse was found to be at 50 ppm chlorine residual * Monitoring records to be updated to include all cold-holding units/freezers/hot-holding/cold holding tables and properly labelled/documented; cleaning schedule too * Hand washing station had liquid soap and paper towels * Note: sanitizer was not available/ready to use at work stations; this was corrected during inspection but operator needs to ensure sanitizer ready to use at work stations during operation * Note: some pasta/shrimp were discarded as these items were found to be above 4'C/40'F and not refrigerated properly; perishable foods to be kept at 4'C/40'F or colder at all times * Note: some frozen meat was found being stored at room temperature; these items to be kept in cooler at 4'C/40'F while thawing, or in freezer, etc * Follow up inspection next week