Riverbank Bistro - Kitchen

***Surfaces were not being cleaned and sanitized in the kitchen. There was no sanitizer made up or in use at the start of the inspection.

***Used wiping cloths were not being stored in a sanitizer solution. Soiled wiping cloths were being left on the counters and not stored in an effective sanitizer solution.

***There was no sanitizer made up in the kitchen food handling area. Chef told Staff to make up a sanitizer solution. Non food grade sanitizer was made. Discussed and the solution was pot cleaner and bleach. The chlorine concentration was >>100ppm. A second solution was made up upon request and there was no sanitizer present. Staff was educated by PHI on how to manually make up a food grade Quat solution using the Dyna Quat and test strips. , Chef later told the PHI and staff that the dispenser was to be run into the sink prior to filling containers to give the previous solution a chance to clear the line and change.

***There were no food safety (sanitizer or temperature) records available for review. Template was discussed and provided during the inspection.

***The middle area hand sink was not accessible as it was surrounded by laundry bags on the floor.

***There was one single use container that appeared to have been used as a scoop and was left inside a bulk bin. It was removed and disposed of during the inspection., ***Bulk containers were stored with the covers open. Staff closed during the inspection.

***Staff were not aware where the test strips were located. Once found, the sanitizer test strips onsite were discouloured and not providing accurate readings.

***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.

***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.