Riverfront Pub
6927 Hwy 97A Grindrod BC V0E 1Y0 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): REPEAT INFRACTION Back receiving door left wide open again.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): There was no food contact sanitizer available on the cooking line, and nobody knew where it was.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - exhaust system due for professional cleaning - exhaust filters not being regularly degreased and cleaned by operator, suggest at least monthly - floors and walls under and behind cooking line require deep cleaning, increase frequency from annual to at least 2 to 3 times per year
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They di not know where these were at, and are to be testing and logging this daily.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The back receiving door was left wide open without a screen door to prevent the entry of vermin.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They could not locate their test strips, need QUATS test strips (>200ppm) for food contact surface sanitizer and chlorine test strips for bar glasswasher (>50ppm).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - exhaust due for professional cleaning and fire due for inspection - exhaust filters not being cleaned but should be cleaned at least monthly, most places do weekly - knives stored unclean on magnetic strip - floors, walls and equipment on cooking line need a deep clean - kitchen dishwasher was 81C at dish (good) - bar glasswasher was <50ppm chlorine, changed chlorine bottle and then its was >50ppm (CDI)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available for QUAT sanitizer. Test strips must be available for all chemical sanitizers used on site. Contact your chemical supply company and acquire test strips.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rear receiving door was left ajar - door must remain closed to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Corrected during inspection: Fry cutter required cleaning/sanitizing. Utensil was cleaned and sanitized during inspection. Scoops for dry goods are stored in dry good containers. Scoops must have a handle or be stored outside of food products to prevent the contamination of food. Premises requires general cleaning of high touch surfaces.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Line refrigerator, currently holding produce and sauces, was not able to maintain 4°C. At the time of inspection it measured ~10°C, temperature logs indicated temperatures of 5-6°C. All potentially hazardous foods must be moved to a refrigerator capable of maintaining ≤4°C. Facility has limited line refrigeration space, this refrigerator must be repaired to maintain ≤4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No sanitizer test strips available for QUAT sanitizer used in food preparation area. No chlorine test strips for bar glasswasher. Test strips must be available for all chemical sanitizers used on the premises. Note: chlorine dishwasher and surface sanitizers were both maintained at appropriate concentrations
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B - Corrected during inspection: Rear receiving door was left open during food preparation. Door must remain closed to protect the premises from pest entry. Add a screen door if door must remain open.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 - Premises requires general cleaning. More frequent cleaning is required near grill.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A - Chlorine glasswasher was not providing a chlorine residual during inspection. Ensure glasswasher is dispensing chlorine before using it to sanitize glasses. Corrective action: Glasswasher must supply at least 50ppm chlorine solution for adequate sanitizing
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B - Chicken wings were being thawed in the sink, water was not running. Corrective action: Thaw under refrigeration or under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Fan above food preparation area had excessive dust and grease build up. This could fall into food during preparation. Corrective action: Clean fan and/or remove from above food preparation area F2.5C - Wiping cloths in continuous use left out on counter. This may allow for pathogen growth. Corrective action: • Submerge continual use wiping clothes in 200ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use F2.5D - Corrected during inspection (CDI): Chemical spray bottles stored along sink edge above thawing chicken wings. This may introduce chemical contamination. Corrective action: Chemical spray bottles were moved away from thawing chicken.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B - No liquid hand soap available at designated handwashing sink. Staff were using the three compartment ware washing sink to wash their hands during the inspection. Corrective action: Supply the designated handwashing sink with liquid hand soap
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Prep cooler closest to toasters - 9.9°C on bottom & 12.3°C on the top. Foods probed for temperature: tartar sauce 9.1°C, cliced tomatoes 9.7°C, sauerkraut 9.4°C. All potentially hazardous foods voluntarily discarded. Any sauces/dressings labelled 'keep refrigerated' voluntarily discarded. 2. Monster fridge measured approximately 6.9°C, this cooler was turned down. 3. Soup hot holding at approximately 40°C. This was placed in the hot holding unit directly from the cooler and had been there for >2hours - voluntarily discarded. All foods MUST be rapidly heated to 74°C PRIOR to placing in hot holding unit. Other coolers at acceptable temperatures. Temperature logs in place. Temperatures up to 11°C for coolers has been recorded with no corrective actions. Must have corrective actions noted and follow up temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Foods not being rapidly heated to ≥74°C prior to placing in hot holding unit. Foods are cooled in an ice bath or by portioning into smaller quantities.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. No Quats test strips for sanitizer. 2. Walk in cooler does not have a thermometer in the unit.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Rodent feces seen in back storage room as well as in the kitchen under the prep table. These areas and the entire kitchen must be cleaned with soap and water and sanitized with a 200ppm bleach solution (1tsp bleach to 1L water) and allowed to air dry. 2. The outside door in the back storage room was left open. Doors must be kept closed to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher not reaching acceptable sanitizing temperature despite repeated runs. Maximum temperature reached at the plate was 60°C Staff aware of 3-compartment sink dishwashing method and will use this until dishwasher is repaired. 2. No sanitizer available for use in the kitchen. Glass washer in bar area has acceptable chlorine concentration for sanitizing. Bar quats spray bottle at acceptable concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. More cleaning required, especially in hard to reach areas. 2. Some of the wire shelving units are coated with debris. 3. In the bar area the ice scoop was stored against alcohol bottles - ensure the scoop is stored in a sanitary fashion. 4. Outside fridge requires cleaning and the cardboard in the bottom must be removed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): **Only one probe thermometer onsite at time of inspection -Cream soup on stove - 78C, gravy on stove - 89C both measured with probe thermometer at time of inspection
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): -Discussed garlic butter is made with crushed garlic cloves - garlic butter was left out for one hour at time of inspection. Discussed that garlic butter with real garlic should not be left out for longer than 2 hours at room temperature - discussed that it can either be put into the line cooler or kept in a small portion out for use(no longer than 2 hours) and not a large portion. -All refrigeration was at 4C or less, freezers were at sufficient temperatures **All refrigeration units do not have NSF certified thermometers placed internally in refrigeration units. While infrared gun is onsite, it's a good quick check whereas a thermometer would provide an ambient temperature of the actual unit. Temperature records for fridges/freezers done twice a day as noted during inspection report.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): **Evidence of rodent droppings noted in dry storage area on a few closed containers on shelves and under shelves if door to the back is kept open, it can allow pests inside too - door to back as open door a crack
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Dishwasher in kitchen: rinse temperature was at 80.4C as measured with waterproof thermometer -Glasswasher rinse measured to be at 50ppm chlorine Hydrogen peroxide dispenser sanitizer: was at minimum of 550 ppm **Hand wash sink in bar - noticed some dishware being stored in there **Ice scoops in bar area stored directly in ice **Two knives stored in between the two insert prep coolers
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Cutting boards on 2 line coolers are deeply grooved and stained. A few removable cutting boards need to be replaced as they are worn. **No shatterproof covers on a few ceiling lights in kitchen and in beer cooler **Backdoor to dry storage area has daylight visible underneath
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4L - The premises must be protected against entry of pests.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Food handler on shift has Canadian Food Safety Group's Safecheck Advanced Food Safety Certification. In reviewing the BC CDC BC FOODSAFE level 1 equivalent courses, this course is not listed as an appropriate equivalent.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): **Food handler could not find a written food safety plan onsite
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): **No written sanitation plan onsite at time of inspection -carried over from previous inspection report.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions