Skip to content
Loading map…

RiverHouse Restaurant

745 PG Pulpmill Road, Prince George, V2K 5P4 · Restaurant

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Two of the sanitizing bucket in the kitchen was observed to contain no sanitizing solution when tested with a strip.Food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination which may lead to possible foodborne illness.
      • Corrective Action: The operator replaced the solution in the bucket with an appropriate sanitizing agent (Quats), successfully achieving a concentration of 200 ppm.
  2. Complaint Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Exposure of ice to environmental dust and debris, along with improper storage of the scoop inside the machine was observed, increasing the risk of contamination.(Public health Significance) This may lead to the transmission of harmful pathogens through drinks or food prepared with the ice, posing a serious public health concern.
      • Corrective Action: The ice machine should be kept closed when not in use to prevent exposure to environmental contaminants, and the ice scoop must be stored outside the machine in a clean,and sanitary manner. This issue was corrected during the inspection by the operator.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure,food (Calamari squid) was observed being thawed in the mop sink. (Public Health Significance) Thawing in an unsanitary conditions like in a mop sink poses a serious risk of cross- contamination that can lead to potential risk of foodborne illness.
      • Corrective Action: The operator removed the calamari from the mop sink and placed it in the refrigerator to thaw. The EHO did not request disposal of the product, as it was sealed in a plastic membrane and was still in frozen state, that protected it from potential contamination. Operator to follow proper thawing procedures as stated in their food safety plan.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The can opener was observed to have food debris and had not been properly cleaned (public health significance) Food debris on the can opener can harbour harmful bacteria, leading to cross-contamination. This increases the risk of foodborne illness to the public.
      • Corrective Action: The operator was instructed to clean and disinfect the can opener to remove food debris and prevent potential cross-contamination. An inspection and cleaning should be done regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitization buckets and sanitization cloths were not set-up during the time of inspection. Employee was seen preparing food and using knives and chopping boards during the inspection. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination.
      • Corrective Action: The operator was instructed to ensure that appropriate sanitizing buckets with clean wiping cloths are set up/maintained prior to beginning food preparation.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) The handwashing sink was blocked by a plastic bowl at the time of inspection, making it inaccessible for use. It was observed that the kitchen staff did not practice proper hand hygiene between change of gloves. (Public Health Significance) Blocked access to the handwashing sink, improper glove use and not practising hand washing compromise essential hygiene practices, increasing the risk of foodborne illness. These conditions can lead to contamination of food and food contact surfaces, posing a serious threat to public health.
      • Corrective Action: The employee removed the plastic bown during the time of inspection. The operator and staff were informed that proper handwashing is the most effective method to prevent food contamination. The operator was advised to re-educate all staff on correct hand hygiene practices.
  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Potentially hazardous food, such as raw chicken, was being processed in the back kitchen where boxing and bottling of wine is actively occurring. This can increase the risk of contamination of food from these activities.
      • Corrective Action: Operators to process all high risk items in the front kitchen or have a separation between the shipping area and food preparation area.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizer (QUAT) solution inside container. Quat must reach a minimum concentration of 200 parts per million (ppm) to effectively sanitize dishware, and other food-contact surfaces.
      • Corrective Action: Operator instructed employees to immediately refill sanitizer buckets. A concentration of 200ppm was achieved. Please ensure you check and replace your sanitizer solution regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Meat debris can be observed on a clean meat slicer that was being put away. Meat debris provides habitat for pathogen growth on the slicer and may contaminate other food items that are being processe on it.
      • Corrective Action: Manager immediately instructed employee to re-clean the meat slicer with proper procedure.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back kitchen area is connected to the shipping area which has a shipping door that was kept open. Door needs to be kept closed to prevent entry of pests into the facility.
      • Corrective Action: Operator to ensure the shipping door remains closed at all times or install separate door for kitchen area in the back area.