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Rivers Restaurant

42239 Yarrow Central Rd, Chilliwack · Restaurant

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces, fresh cut fries, rice and prepped food were left out at room temperature after the lunch rush for less than an hour during staff break. Ensure all potentially hazardous foods are stored at 4C and below to prevent bacteria and mould growth.
      • Corrective Action(s): Ensure all potentially hazardous foods are stored at 4C and below to prevent bacteria and mould growth. Staff put supplies into cooler at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Main dishwasher with less than 50 ppm Chlorine sanitizer dispensed at the plate detected. Dish washer is not sanitizing adequately.
      • 2. Sanitizer bucket with no sanitizer detected at the time of inspection.
      • Corrective Action(s): 1. Ensure dishwasher is able to sanitize dishes in the final rinse cycle. 50 ppm to 100 ppm is required at the plate. Repair and servicing is required. Check sanitizer levels daily with chemical test strips. Correction required in two days.
      • 2. Ensure all sanitizer buckets and solutions are between 100 to 200 ppm Chlorine solution for adequate sanitizing of food contact surfaces.
      • In the mean time, wash, rinse and sanitize manually with a Chlorine solution. Be advised, if the dishwasher is still not working on the follow up, the facility will have to switch to single use utensils and plates for service.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of kitchen hand sink does not have liquid soap, paper towels at the time of inspection. Staff use back kitchen sink or washroom sink to wash their hands.
      • Corrective Action(s): Ensure the main kitchen hand sink is fully stocked and in working order when providing service. Washroom hand sinks are reserved for washroom use only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Wear and tear and missing covers observed on food equipment and utensils such as:
      • 1. Wooden cutting board is cracked.
      • 2. Metal wiring is coming loose in noolde strainer.
      • 3. Chest freezer is falling apart with broken plastic and insultation.
      • 4. Light covers are missing from light tubes in back kitchen.
      • Corrective Action(s): Ensure all food equipment and utensils are safe and in good condition to prevent the contamination of food. Ensure light covers are installed for light tubes to prevent cracking and shattering of light tubes above work area. Correction required in two weeks. Address in use utensils today, such as metal wire strainers and wooden cutting board, replacement is needed.
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Water draining bucket in green cooler is still there. This bucket must be replaced with a new or clean bucket.
      • Corrective Action(s): This bucket must be taken out to remove the black mould OR replace with a new and clean bucket. Ensure the water is dumped frequently to prevent the accumulation of non-potable water surrounding stored food.
      • Date to be corrected by: 2 weeks.
      • Violation Score: 9
  4. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Correction from the previous report. The dishwasher is not a hot water sanitizing dishwasher, but a chemical sanitizing dishwasher. The violation is still valid as the Chlorine was measured at 0ppm.
      • Corrective Action(s): Fix the dishwasher to maintain 100ppm Chlorine concentration. Maintain the same procedure. To be corrected by 21-Feb-2024.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were measured at 12 - 15°C. Cut vegetables: carrots/lettuce.
      • Corrective Action(s): Operator is using it to cook foods. All cold food items must be stored at 4°C or below to prevent microbial growth.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Debris, food crumbs found: on the placemats for storing clean dishes, and on the meat slicer.
      • Corrective Action(s): Remove, clean, and sanitize. To be corrected by 21-Feb-2024
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Hot water dishwasher measured at 55°C at the plate level.
      • Corrective Action(s): Use the dishwasher for washing dishes then use 1-compartment sink filled with sanitizer solution after washing.
      • Fix the dishwasher to reach the plate level temperature at 71°C or higher. To be corrected by 21-Feb-2024
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Black debris that appear to be mold ound on the bucket (water draining) inside green cabinet cooler that stores open food containers and ready-to-eat foods.
      • 2. Dry food scoops were found touching foods in all food storage.
      • Corrective Action(s): 1. Remove, clean, and sanitize. To be corrected by 21-Feb-2024.
      • 2. Remove, clean, and sanitize. Store scoops in a way to prevent contact with food. To be corrected by 21-Feb-2024
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Big pot of gravy probed at 20C in the cooler. Operator said he cooked and put it into the cooler last night.
      • Corrective Action(s): - Food must cool from 60C to 20C in 2hours and from 20C to 4C in 4hours. Operator was instructed to discard the gravy. Gravy was discard.
      • - When cooling the gravy in the future, please use smaller pots or shallow pans to facilitate faster cooling.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator stated that one of the food items was not reheated before being placed into the hot holding unit.
      • Corrective Action(s): Operator quickly reheated the food item and placed it back into the hot holding unit.
      • Always reheat food to 74C before placing in hot holding.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food observed to be stored in a cooler with an ambient temperature of 11C. Probed imitation crab meat at 16C, sauces at 13C.
      • 2. Sprouts in water observed to be at 7C in the wall cooler.
      • Corrective Action(s): All time temperature abused food has been discarded.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Non approved sanitizer was used to wipe food contact surfaces. Instructed operator to use bleach water for all food contact surfaces. To make the bleach water please use half a cap to 1L of water.
      • 2. Meat slicer observed to have a build up of food debris and grime.
      • Corrective Action(s): 1. Operator switched out the spray bottles. Chlorine measuring 200ppm. Corrected during inspection
      • 2. Clean and sanitize meat slicer. To be corrected by: July 22, 2022
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel was missing for both handwashing station. Instructed operator to place paper towel by the handwashing stations.
      • Corrective Action(s): Paper towels are now present.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Single use containers observed to be stored directly on the floor.
      • 2. Some food items observed to be stored uncovered in coolers.
      • Corrective Action(s): 1. Do not store single use containers on the floor.
      • 2. Cover all food items.
      • To be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Fans in wall cooler observed to be dusty.
      • 2. Ventilation hood observed to be greasy.
      • 3. Food debris observed to be along walls/floors/corner areas.
      • Corrective Action(s): Please clean all noted areas.
      • To be corrected by: July 22, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. Fridge by the back door measured to have a temperature of 11C.
      • 2. Big wall cooler observed to have varying temperature. Some areas are good at 4C but end sections are measuring 6-9C.
      • Corrective Action(s): 1. Operator is turning the fridge to a "Staff only" fridge
      • 2. Operator will only store hazard food items in sections (middle sections) where the cooler can maintain 4C.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer in the food preparation area had crumbs of dried foods from before.
      • Corrective Action(s): Remove all parts and clean and sanitize. Correct by 1 day.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station had a broken paper towel dispenser.
      • Corrective Action(s): Fix the dispenser and/or install a new dispenser. Ensure paper towel is always available.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fly strips were hanging from the ceiling right above the food preparation area.
      • Corrective Action(s): Remove during operation to prevent contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime found under the cook line, below the deep fryer.
      • Corrective Action(s): Clean the area
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one had a foodsafe Level 1 at the time of inspection.
      • Corrective Action(s): Ensure at least 1 person is present with Food Safe Level 1 during operation.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required due to grease and grime build up
      • Corrective Action(s): Cleaning required
      • -under and behind cookline
      • -under and behind deep fryers including the wall
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Under and behind grill has a lot of grease and grime build up
      • Corrective Action(s): Clean under and behind the grill to remove all grease and grime build up
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food must never be stored at room temperature. Food is to be in the fridge at 4C or kept hot, above 60C
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher at 10ppm Clorine or less depending on the load. Lots of air bubbles in the sanitizer line
      • Corrective Action(s): Have dishwasher serviced and repaired so it provides 50ppm Clorine at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Have dishwasher repaired so it provides 50ppm Clorine to santize the dishwashes at all times
      • Corrective Action(s): While waiting for the dishwasher to be repaired, soak dishwashes in a sink full of bleach water at 100ppm
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Ice machine has mildew build up on the inside
      • 2) Dishwasher at 0ppm Cl
      • Corrective Action(s): 1) Empty ice machine, clean and sanitize then allow to refill with ice
      • 2) Purchase a new container of sanitizer or adjust machine so it is at 50ppm of Cl at the dish surface
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the walk in storage room beside the cookline:
      • -clean under and around equipment
      • -the outside of storage bins
      • Corrective Action(s):
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1)Dishwasher at 0ppm Chlorine
      • 2) Bleach bucket at 0ppm Chlorine
      • Corrective Action(s): 1)Have dishwasher serviced so that it maintains 50ppm Chlorine at the dish surface
      • 2) Bleach bucke must be changed more frequently so it is maintained at 100ppm Chlorine for proper sanitizing
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher at 0ppm Chlorine,
      • Corrective Action(s): Hand wash dishes using the 3 single dishwashing technique
      • 1) Wash with soap and water
      • 2) Rinse with water
      • 3) Sanitize with 100ppm Chlorine
      • 4) Air dry
      • Violation Score: 3