Riverview Bar & Grill
100 Riverside Way Fernie BC V0B 1M1 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer solution was available at the mechanical dishwasher at time of inspection. Operator replaced sanitizer with a full bottle. Test strips are on site for verifying sanitizer concentration and should be used daily to ensure the dishwasher has 50 - 100 ppm chlorine residual at the dishes after a cycle.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Deep cleaning of the facility is required. This includes in and around equipment on the cook line, preparation area and dishwashing area. Visible debris was noted building up on these surfaces. As discussed, a plan should be put in place to clean and sanitize each area on a rotation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Revisions to the food safety plan are required to encompass new menu.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Deep cleaning of the facility required. Ensure that all "hard to reach" areas of the facility are cleaned and sanitized. Please focus on shelving and areas near food handling.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel was in the dispenser at the handwashing sink. Please refill paper towel. In the interim, cloths can be used but must only be used 1 time and immediately placed in the laundry after use.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?