Rendezvous Ridge and Christine's - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:January 31, 2013
Number of critical violations:0
Number of non-critical violations:  3
Follow-up Required:  No

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

Code   Description / Observation / Corrective Action
116   Improper Construction / Maintenance of Establishment
Observation: Mop buckets in the premises contain a buildup of grease and should be cleaned. The food tray used in the burger bar is dirty and has a buildup of grease. The floor around the burger bar behind and beside the deep fryer requires cleaning. The area behind and underneath the equipment across from the main cook line requires cleaning.
Corrective Action: These particular areas require enhanced cleaning. The remainder of the premises is clean and well maintained.
116   Improper Construction / Maintenance of Establishment
Observation: Downstairs there was a spill next to the pop syrup storage area. There also is an area behind the ice machine downstairs that contains mice droppings.
Corrective Action: Clean and sanitize these areas as they are attractant for pests. Ensure that pest control focuses on these areas.
116   Improper Construction / Maintenance of Establishment
Observation: There is a hole in the wall next to the mop sink.
Corrective Action: Ensure that the hole is properly sealed.
116   Improper Construction / Maintenance of Establishment
Observation: There is some duct tape covering an area at the potwashing sink.
Corrective Action: Remove the duct tape and seal any holes that may be present with a proper surface that is smooth, non-porous and easily cleanable.
118   Other (Specify)
Observation: Backflow prevention is required on the water line originating in the garbage area downstairs. The line terminates outside adjacent to the delivery doors.
Corrective Action: Provide a check valve to prevent potential backflow.
504   Equipment/utensils/food contact surfaces are operated in a safe/sanitary manner (Sec 16(c))
Observation: Some knives were observed stored hanging between equipment. The space between the equipment is not readily accessible and is not cleaned regularly.
Corrective Action: Provide a knife rack and ensure that staff do not continue this practice.


This inspection report pertains to the Rendezvous restaurant and the surrounding building facility. Items completed since the last inspection include:
Dynaflex tiles have been added to the waste sorting section of the kids section to provide a cleanable surface in this area.

A new walk in freezer has been provided as previously discussed. The new freezer is properly installed and maintains -18C.

General facility notes

· Food handling practices are satisfactory
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish)
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No expired/ old food was observed.
· At least one staff on site has Foodsafe training at time of inspection.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.