Richmond's Pub & Eatery

No paper towels available at the first handwash station in the bar area, , Ensure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin

Sanitizer concentrations are not being tested on a regular basis

Floor tiles in the bar cooler were badly damaged. , , Replace broken floor tiles to ensure floor is smooth, non-porous, and easy to clean

Calcium buildup inside large ice machine, , Ice machine is to undergo a thorough cleaning on a regular basis

Dust accumulation on ceiling tiles by ceiling fac/ vents

REPEAT VIOLATION:, The mechanical room was cluttered and disorganized., Declutter the mechanical room. , Any items in the mechanical room that are not in use should be discarded.

Serving utensils were stored in a quat sanitizer solution at 100 ppm., New quat sanitizer solution was prepared at 200 ppm and the serving utensils were stored therein.

Ongoing violation., 1) There was a gap at the side of the walk-in cooler wall., Install a screen., 2) There was a missing ceiling tiles on the kitchen ceiling at the back exit door., Replace the missing ceiling tiles., , Previous violation:, There was a gap in the wall at the walk-in cooler., , Cover the gap with a panel/screen cover.

1) The shelves in the liquor room were not properly finished. The surfaces were particle boards., 2) The sitting surface of the bar stool were in disrepair. , Surfaces must be smooth, non-absorbent to moisture, and easy to clean

1) Deep grooves were noted on the preparation cooler cutting boards., 2) Deep grooves were noted on the mini cutting board in the bar area., Replace or resurface the cutting boards.

The mechanical room was cluttered and disorganized., Declutter the mechanical room. , Any items in the mechanical room that are not in use should be discarded.

The operator was fixing the self-closing mechanism of the washroom door at the time of the inspection., , Previous violation:, The washroom door was not fully self-closing. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a functional self-closing door., **EQUIP THE WASHROOM WITH A FUNCTIONAL SELF-CLOSING DOOR.

Untreated raw wood was used as a cabinet for the pizza oven., , Treat or paint the wood so it is smooth, non-absorbent to moisture and easy to clean.

There was a gap in the wall at the walk-in cooler., , Cover the gap with a panel/screen cover.

Some cutting boards were replaced; however, only two cutting boards at the prep cooler line and the prep cooler cutting board at the deep fryer are yet to be replaced., , Previous violations:, 1. Deep grooves were noted on the prep cooler cutting boards and individual cutting boards., , 2. Tong used to prepare food was hung on the handle of the stove grill., , Utensils were promptly washed in a dishwasher., , Food particles left on tong is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:, a. stored in ice water between uses (4 degrees Celsius or below), b. stored in hot water between uses (60 degree Celsius or greater), c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs), d. continuously replace serving utensils with new utensils.

1. The ventilation canopy filters had grease deposits build up., 2. The walk-in cooler fan covers had dust and grime build up., 3. Ceiling air-vent above the dishwasher was accumulated with dust and grime build up., 4. Top of the dishwasher was dirty., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times., , , Previous violation:, Grease and char build-up on the canopy filters. Grease and debris build-up behind the main line equipment. Grease and food stains on the kitchen walls and baseboards. , **OUTSTANDING (2023-08-24). The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

Ice scoops were stored on the ice machine., , Ice-scoops were promptly washed., , Ensure scoops are stored in a clean container., , 2. A box of russet potato was stored on the floor close to the walk-in cooler., , Ensure foods are stored 15cm (6 inches) off the floor at all times.

Mouse droppings were noted at the staff room, alcohol room and mechanical room., , Thoroughly clean and sanitize the indicated areas. Contact your pest control provider to eliminate the pest in the facility.

There was no evidence of approved food safety training. When there are 6 or more food handlers working, at least one individual with approved food safety training must be present., **OUTSTANDING (2023-08-24). A valid Food Safety Training certificate was not provided during the inspection. Please provide a valid certificate as soon as possible indicating at least one person at the supervisory level being certified with Food Safety.

Previous violation:, Additional training required for kitchen staff. Please take the free basic course online. https://www.albertahealthservices.ca/eph/Page3151.aspx, **OUTSTANDING (2023-08-24). Please ensure that all food handlers in the facility take at least the Food Safety Basics course that is offered by Alberta Health Services. Once completed, please send certificates to our office.

No food safety certificate for someone in care and control of the facility was available, ,

The operator was fixing the self-closing mechanism of the washroom door at the time of the inspection., , Previous violation:, The washroom door was not fully self-closing. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a functional self-closing door., **EQUIP THE WASHROOM WITH A FUNCTIONAL SELF-CLOSING DOOR.

1. Deep grooves were noted on the prep cooler cutting boards and individual cutting boards., , 2. Tong used to prepare food was hung on the handle of the stove grill., , Utensils were promptly washed in a dishwasher., , Food particles left on tong is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:, a. stored in ice water between uses (4 degrees Celsius or below), b. stored in hot water between uses (60 degree Celsius or greater), c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs), d. continuously replace serving utensils with new utensils.

1. The ventilation canopy filters had grease deposits build up., 2. The mechanical room was dirty and disorganized., 3. The walk-in cooler fan covers had dust and grime build up., 4. Knife holder had dust and debris build up., 5. Behind the ventilation canopy had food debris build up., 6. Top of the dishwasher was dirty., 7. Ceiling air-vent above the dishwasher was accumulated with dust and grime build up., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times., , , Previous violation:, Grease and char build-up on the canopy filters. Grease and debris build-up behind the main line equipment. Grease and food stains on the kitchen walls and baseboards. , **OUTSTANDING (2023-08-24). The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, not all refrigeration units were equipped with a functional thermometer. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer. Also, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations., **EQUIP ALL REFRIGERATION UNITS WITH A FUNCTIONAL THERMOMETER. RECORD TEMPERATURES.

The hot-holding unit was measured on the surface at 50-52°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff/operator that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.

An open container of food that indicated “refrigerate after opening” was being stored at room temperature. The inspector informed the staff/operator that the manufacturer’s instruction on proper storage of food must be followed. The container was moved to a refrigeration unit.

The low-temperature, chemical glasswasher with iodine solution was measured to have 0-ppm iodine. The glasswasher was primed and adjusted on-site. The glasswasher was re-measured and had an iodine concentration of 12.5-ppm. The inspector informed the staff/operator to test the dishwasher daily before use to ensure that it reaches at least 12.5-ppm chlorine. , **TEST AND RECORD DISHWASHER CONCENTRATION DAILY.

One of the handwashing stations at the bar area was not equipped with soap in a proper dispenser. The manager mentioned that they were in the process of ordering a new dispenser. The paper towel dispenser of the staff washroom was also not properly dispensing papers towels. The manager mentioned that they would be fixing the paper towel dispenser. Thus, please ensure to equip all handwashing stations with soap and paper towels in proper dispensers to promote proper and adequate handwashing.,

Pest control reports were not available. Provide the most recent report., **OUTSTANDING (2023-08-24). Proof/invoices were provided by the manager during the inspection that indicates the monthly visits of a professional pest control company. However, copies of inspection reports from the company were not provided. Thus, please provide these reports as soon as possible.

There was a gap on the front door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE FRONT DOOR.

There was no evidence of approved food safety training. When there are 6 or more food handlers working, at least one individual with approved food safety training must be present., **OUTSTANDING (2023-08-24). A valid Food Safety Training certificate was not provided during the inspection. Please provide a valid certificate as soon as possible indicating at least one person at the supervisory level being certified with Food Safety.

Additional training required for kitchen staff. Please take the free basic course online. https://www.albertahealthservices.ca/eph/Page3151.aspx, **OUTSTANDING (2023-08-24). Please ensure that all food handlers in the facility take at least the Food Safety Basics course that is offered by Alberta Health Services. Once completed, please send certificates to our office.

The washroom door was not fully self-closing. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a functional self-closing door., **EQUIP THE WASHROOM WITH A FUNCTIONAL SELF-CLOSING DOOR.

There were broken food equipment, being two food strainers, noted. The inspector informed the staff/operator that all equipment must be kept in good condition, and free from cracks or breaks. Please ensure to discard and replace, if necessary, all kitchen equipment/tools/containers that had cracks, broken, or not in good condition.

Grease and char build-up on the canopy filters. Grease and debris build-up behind the main line equipment. Grease and food stains on the kitchen walls and baseboards. , **OUTSTANDING (2023-08-24). The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

There was no cleaning schedule and written sanitation procedure being implemented on-site. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.