Rendezvous Ridge and Christine's - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 15, 2010
Number of critical violations:	2
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Burger Line: Line cooler adjacent to grill is too warm (measured at 9 degrees Celsius using a probe thermometer) Corrective Action: Cooler adjusted at time of inspection. Temperature records indicate that the cooler temperature was below 4 degrees earlier in the day. Staff is to monitor this unit closely and adjust temperatures accordingly if they raise above 4 degrees celsius. Cooler should be repaired if it cannot maintain 4 degrees celsius.
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Burger Line: Burger bar hot holding unit not functional at time of inspection. Corrective Action: Unit removed from service. Repair this unit so it maintains food at 60 degrees Celsius at all times.
110	Repeat Food Not Protected - General Observation: Burger Line: Mobile deep fryer unit is now positioned under the fume hood properly such that grease laden vapours do not escape onto the adjacent wall area. The wall area, however still requires refinishing. Corrective Action: The wall area adjacent to this vent hood still requires refinishing.
110	Food Not Protected - General Observation: Pizza Station: Dirty dishes are no longer stored in the handsink, however clean dishes are stacked next to the sink and can be sprayed by water from the sink. Corrective Action: Ensure that the dishes are either moved or an appropriate, durable, easily cleanable barrier is provided that protects the dishes from contamination.
110	Food Not Protected - General Observation: Main Servery: A paper towel dispenser has been provided at the sandwich station but was not functional at time of inspection. Corrective Action: Ensure that the paper towel dispenser is repaired.
115	Repeat Inadequate Insect / Rodent Control Observation: Downstairs: Two of the doors have been sealed properly to adequately exclude pests, however the main doorway next to the wine storage area still requires sealing in the junction between the two doors. Corrective Action: Ensure this sealing is completed by next routine inspection.
115	Repeat Inadequate Insect / Rodent Control Observation: Cleaners Closet: Evidence of mice present. Third Request. Corrective Action: Clean and sanitize this area. Remove all unnecessary equipment. Seal all holes in ceiling, gaps surrounding pipe-wall interfaces, gaps in doors and floor-wall joints.
116	Improper Construction / Maintenance of Establishment Observation: Chistines: The surfaces of the recently refinished shelving and table (adjacent to the cash station at the server station) are again becoming loose and cracking. Corrective Action: These surfaces should again be properly finished so that they are smooth, non-porous and easily cleanable.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Downstairs Wine Storage Area: bare wood surfaces on the wine shelving. Corrective Action: Refinish the bare wood in this storage area so that it is smooth, non-porous and easily cleanable.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Coffee Bar: Uneven, un-cleanable surface on the countertop due to old piping holes. Corrective Action: Seal the holes in the countertop so that it is smooth, non-porous and easily cleanable.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Coffee Bar: There is a leak in the dipperwell. Corrective Action: Fix the leak in the dipperwell.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Coffee Bar: The shelves below the coffee bar are worn and not easily cleanable Corrective Action: Repaint these shelves.

Comments:

The following items have been addressed from the previous report.

Main Servery:
-an addition to the sneeze guard has been provided that now adequately protects baked goods from contamination.
-A paper towel dispenser has been provided at the sandwich station.
-Easily cleanable containers have been provided for dry goods, sealable lids are present as well.
Pizza Station:
-Dirty dishes are no longer stored in the handsink,
Burger Line:
-Mobile deep fryer unit is now positioned under the fume hood properly such that grease laden vapours do not escape onto the adjacent wall area.
Downstairs:
-Two of the entry doors have been sealed to exclude pests
Christines Bar: Floor tiles have been fixed. The repairs have left the drain raised which may lead to improper drainage in this area - Staff must monitor this area to ensure mopping can be easily conducted.
Coffee Bar: The trim around the garbage hole has been properly finished.

Thank you for your attention to these items.

All protective temperatures meet regulatory requirements at time of inspection except items # 105 and 106 noted above. Premises generally clean and well maintained.