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Riva West Pier Inc.

191 Carlow Road, Port Stanley Ontario N5L 1C9 · Restaurant

6 inspections

  1. Required

    2 infractions

    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
    • Food handler prevents contamination of food
      • ensure every food handler washes hands as often as necessary to prevent the contamination of food or food areas
  2. Required

    4 infractions

    • Food premises maintenance
    • Food premises free of conditions that attract pests
    • Mechanical dishwasher operation and maintenance
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
  3. Required

    5 infractions

    • Food premises maintenance
    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Food premises free of conditions that attract pests
    • Mechanical dishwasher operation and maintenance
      • ensure clean wash water is maintained at a temperature between 60°C and 71°C
    • Temperature control for storage of potentially hazardous foods
  4. Required

    5 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
    • Storage of food
      • store foods off the floor
  5. Required

    4 infractions

    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Mechanical dishwasher operation and maintenance
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
  6. Complaint

    3 infractions

    • Results of inspections posted
    • Food premises provided with adequate access to potable water
      • provide a supply of potable water adequate for the operation of the premises
      • provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Food premises free of conditions that attract pests