Rivaaj Restobar
540 SOUTHGATE, BEDFORD · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
7 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Employ a professional pest control company to service the food establishment at a minimum of once a month.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Fill holes in the wall by the clean dish shelves at the kitchen entrance; install a pest proof door sweep on the mechanical room door.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Hand wash sinks must be accessible at all times to facilitate proper hand washing practices. Equip bar hand wash sink with paper towel in/on a dispenser.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Remove storage from the staff washroom so that it is accessible.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Discontinue using microfiber cloths for tandoor gaddi cushion/pillow; use cotton cloths.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Remove dish washer in the bar as it does not meet NSF International.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize the following areas affected by rodent droppings: the floor in the dry storage area and the floor in the mechanical room.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
14 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Employ a professional pest control company to service the food establishment at a minimum of once a month.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Fill holes in the wall by the clean dish shelves at the kitchen entrance; install a pest proof door sweep on the mechanical room door.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Hand wash sinks must be accessible at all times to facilitate proper hand washing practices. Equip bar hand wash sink with paper towel in/on a dispenser.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Remove storage from the staff washroom so that it is accessible.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Discontinue using microfiber cloths for tandoor gaddi cushion/pillow; use cotton cloths.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Discontinue using the low-temperature dish washer. Contact a technician to service the low-temperature dish washer so the detergent, rinse-aid, and chlorine sanitizer are hooked up - the chlorine sanitizer must measure 100ppm. Until the low-temperature dish washer has been prepared, all kitchen dishware/utensils used for cooking and preparing food must be washed, rinsed, and sanitized in the two-compartment sink. Single-use disposable take-out containers and utensils must be used for customer food service. All reusable customer dishware and utensils were removed from the dining tables at time of inspection.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Remove dish washer in the bar as it does not meet NSF International.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean floors/shelf at the prep area next to the tandoor oven.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize the following areas affected by rodent droppings: the floor in the dry storage area and the floor in the mechanical room.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Chemicals removed from original containers must be clearly labelled to identify contents.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Discard four buckets of improperly cooled butter chicken sauce from the reach-in cooler. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Frozen potentially hazardous food (e.g. lamb shank) must be thawed under refrigeration or in a sealed package under cold running water.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Move chicken stored next to ready-to-eat food in the cold top prep cooler so that the risk for cross contamination is eliminated.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Store ice scoop in a sanitary manner to prevent contamination of ice by the handle.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.