Rio Brazilian Steakhouse
2729 Barnet Hwy, Coquitlam · Restaurant
16 inspections
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Noted a lot of food derbies on walls ( beside BBQ area) and under cooking equipment - mesh are used under cooking equipment preventing full clean up
- Corrective Action(s): - Clean and paint the wall in light color
- - Remove meshing around kitchen and storage room to aid full cleaning
- -Any hole or point of entry to be sealed fully not with mesh ( with large opening ) ??
- Violation Score: 9
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Black poison box noted inside the kitchen
- Corrective Action(s): -Discard it immediately- No poison boxes to be inside the facility ( kitchen, storage area, washroom ....)
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Wall behind dishwasher was being repaired at time of follow up inspection
- Corrective Action(s): - Repair the wall fully as discussed
- - No food prep during clean up
- -Clean up fully - run all dishware before opening for customers
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: No surface sanitizer detected from spray using by staff during food handling
- Corrective Action(s): Ensure enough concentration of sanitizer is being used at each prep areas
- -For wiping cloths: keep them in a bucket of sanitizer
- -using spray bottle sanitizer: use paper towel
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent dropping noted in different areas even on bottom shelving for work table , floor, under equipment, around the corners, floor ...
- Corrective Action(s): Deep clean and sanitize all contaminated areas with sanitizer ( ie; bleach solution)
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: -Noted some opening in different areas and broken walls , some sealed using mesh not fully sealed
- -Floor drain cover is broken
- Corrective Action(s): -Seal all opening properly
- -Replace the cover
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Poor cleaning noted for flooring, under/behind/beside equipment , walls, floor ....
- Corrective Action(s): Deep clean the facility
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Shelving units in walk in cooler, working table ( metal) in kitchen are badly rusted
- Corrective Action(s): - Replace these to provide smooth surface, aid cleaning
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): Black poison boxes noted in facility in several area
- Corrective Action(s): Remove all poison boxes immediately
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Whole wall behind the dishwashing area is moldy, broken and bad condition
- Corrective Action(s): -Repair/replace the wall with water proof, durable and easy to clean material
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Few mouse droppings observed on floor by the dishwashing area.
- Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Low temperature dishwasher had less than 50ppm chlorine measured after 5 cycles. Facility was not in operation at the time of the inspection. Sanitizer level was checked last night using manager's test strips.
- Corrective Action(s): Ensure to have the minimum level of sanitizer achieved at the plate level after every rinse cycle. Have the dishwasher repaired before 5:00pm today and contact the health inspector to notify.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Numerous holes/cracks have been filled with steal wool/foam sealant and cement. Frequency of pest control inspection had been increased. Improvement observed.
- Corrective Action(s): Continue to have all food stored in pest proof containers and have all food contact surfaces sanitized using chlorine before initiating any food prep in the morning.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Low temperature dishwasher requires a repair. Technician was contacted at this time.
- Corrective Action(s): Ensure to have the dishwasher repaired prior to opening and contact the health inspector to notify.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Back storage area requires cleaning.
- Corrective Action(s): Ensure to have all items pulled out to clean the floor as discussed at this time.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Kitchen baseboards have been replaced to wooden materials.
- Corrective Action(s): Ensure to have all baseboards painted, so that the surface is smooth, non-porous and easily cleanable as discussed at this time.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Fruit flies were observed by the salad bar/kitchen. Sticky straps installed at the back of the kitchen.
- Corrective Action(s): Facility is currently removing garbage/recycling containers from bar/prep area at the end of each shift to avoid flies accumulating inside of the facility over night. Continue with this practice and pest control inspection. If worsens, consult with the pest control company to have the facility sprayed - i.e. drainage.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1) Handwashing station at bbq station requires attention- inadequate water pressure for cold water and drainage issue.
- 2) Hot water knob for kitchen handwashing station requires a replacement. The size of the current knob does not allow staff to easily open/close the knob.
- 3) Handwashing stations in men's washroom- inadequate water pressure and faucets are not securely in place.
- Corrective Action(s): Ensure to have the above issues addressed and notify the health inspector.
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Dishwasher is unable to sanitize equipment properly.
- Corrective Action(s): Clean one sink and fill up with 100 ppm chlorine sanitizer. Wash all equipment through dishwasher and then manually sanitize by submerging completely in the 100 ppm chlorine sanitizer for 2 minutes. Allow equipment to air dry before using.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Soap was not available at the hand washing stations in the kitchen and front area.
- Corrective Action(s): Supply the hand washing stations with soap. Ensure all hand washing stations are fully equipped at all times.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Multiple food items in the walk-in cooler were not covered.
- 2. Bleach sanitizer in spray bottle measured ≥ 200 ppm
- Corrective Action(s): 1. Cover all food items with lids or plastic wrap to protect them from potential contamination.
- 2. Discard and prepare fresh bleach sanitizer by mixing 1/2 teaspoon (1/2 cap) of 5.25% unscented household bleach per 1L water.
- Violation Score: 9
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Frozen meat was being thawed at room temperature.
- Corrective Action(s): Move the meat to the cooler. Thawing of frozen food potentially hazardous foods must be done in a cooler at <= 4°C or under cold running water in a clean container or original packaging.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Carpets in use in the dishwashing area.
- Corrective Action(s): Remove all carpets. All surfaces must be smooth, easy to clean, non-absorbent, and non-porous. Use rubber mats if slipping is a concern.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher is unable to dispense chlorine sanitizer at 50 ppm. 0 ppm detected using test strips.
- Corrective Action(s): Repair dishwasher so it is able to dispense chlorine sanitizer at 50 ppm. Date to be corrected by: October 10, 2019
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Two handsinks not properly equipped:
- - Handsink at bar did not have soap nor paper towel
- - Handsink in kitchen did not have soap or hot water
- Operator purchased liquid soap during the inspection for the two handsinks.
- Corrective Action(s):
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some dust observed on overhead venting unit and ceiling panels in the kitchen. Dust can fall into food and contaminate it.
- **Correct by: February 15, 2019**
- Corrective Action(s): Clean the venting unit and overhead ceiling tiles free of dust. Send a picture to the inspector before the date listed above at: [email protected]
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Handsink in kitchen is not equipped with hot water.
- **Correct by: February 15, 2019**
- Corrective Action(s): Repair the handsink. Hot water is required as warm water is better for breaking down grease/dirt and staff are more likely to want to use a handsink equipped with warm water rather than ice cold. Send a picture of the service invoice/receipt to the inspector before the above date at: [email protected]
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Some foods observed in coolers and freezers uncovered.
- Corrective Action(s): Cover foods when in storage
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Fruit flies observed throughout the kitchen area and at the bar glasswasher
- Corrective Action(s): Improvement on fruit flies from previous inspection; continue to work on eliminating fruit flies
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Deep cleaning required throughout the kitchen:
- - in the walk-in cooler and walk-in freezer
- - in the coolers across from the stove
- - in the ice machine
- Corrective Action(s): Clean and sanitize the areas noted. New head chef/manager stated that a deep clean has already been planned for the near future.
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Bar glasswasher still not operational. Parts on order, supposed to have arrived yesterday.
- Corrective Action(s): Continue using the dishwasher in the back area to sanitize glasses until the bar glasswasher has been repaired.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Baseboards have been repaired, but are already peeling from the wall.
- Corrective Action(s): Repair the area noted.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Bar glasswasher has not been repaired yet; parts on order. Operator has been using dishwasher in the kitchen area.
- Corrective Action(s): Continue to use the dishwasher in the kitchen area. Contact your area inspector when it has been repaired. Estimated repair date Thursday 21 September 2017
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Baseboards still not repaired. Estimated repair date 21 September 2017
- Corrective Action(s): Contact your area inspector when this has been repaired.
- Violation Score: 1
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation:
- 1) No sanitizer was available in store. Staff stated that they had run out of bleach and were using a solution of water and soap. Staff was sent out to purchase bleach at the time of inspection, and a solution of 100ppm chlorine was made at the time of inspection.
- 2) Sanitizer bottle for bar glasswasher was empty at the time of inspection. Staff switched out the bottle for a new bottle but no chlorine was detected.
- Corrective Action(s):
- 1) Ensure that a sanitizer solution of 100ppm chlorine (5mL of unscented household bleach in 2.5L of water) is available at all times; store your wiping rags in this solution when not in use.
- 2) Repair the bar glasswasher so that it dispenses at least 50ppm chlorine. Until it is repaired, use the dishwasher in the kitchen area to sanitize your glassware. Obtain chlorine test strips to verify concentration and keep a sanitation log.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation:
- 1) A can of Raid was found in the kitchen for use on fruit flies.
- 2) Foods in the walk-in cooler, walk-in freezer and on the dry storage shelf were left uncovered.
- Corrective Action(s):
- 1) Do not use a spray pesticide in the kitchen area. Consider using physical traps such as a UV fly trap or sticky traps. Staff removed Raid from the premises at the time of inspection.
- 2) Cover foods to avoid cross-contamination.
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Many fruit flies were observed throughout the kitchen area.
- Corrective Action(s): Remove any source of food, water and harbourage for the fruit flies. Contact a professional pest control company for an assessment.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Debris observed in the prep cooler, the floors of the walk-in cooler, in the gaskets of the coolers and on the walk-in cooler fan covers..
- Corrective Action(s): Clean and sanitize the areas noted.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Baseboards were peeling off the walls.
- Corrective Action(s): Repair the baseboards with a material that is impervious to water, smooth and easy to clean.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff member had FOODSAFE Level 1 or equivalent at the time of inspection.
- Corrective Action(s): Ensure that at least one staff member has FOODSAFE Level 1 or equivalent on every shift.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]