INSPECTION REPORT Health Protection JKWK-B9KQMU

PREMISES NAME Ricky's Country Restaurant		Tel: (604) 293-1242 Fax: (604) 293-1241
PREMISES ADDRESS 2350 Boundary Rd Burnaby, BC V5M 3Z3		INSPECTION DATE February 20, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Moffat		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk, chocolate milk, opened juice and other perishables observed stored at 8C in bar fridge for more than 2 hours. Corrective Action(s): Ensure to store all perishable goods at 4C or less. Perishable foods discarded by operator. Repair this refrigeration unit. Storage of nonperishables in this unit is acceptable in the mean time but no perishables until unit is repaired. Correction required in 1 week. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Prepped and packaged foods are stored directly on the floor inside the walk in cooler and freezer. Corrective Action(s): Ensure all food products are stored at least 15 cm above the floor on dedicated shelving. Correction required today. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1. Fruit flies were observed in the bar area. 2. New rodent activity and droppings can be observed in the staff storage areas (floors) and the equipment storage areas next to the hotel. Look under shelving and tables. Corrective Action(s): 1. Ensure bar area is maintained in a sanitary manner to prevent breeding of fruit flies. Ensure all foods, including liquor, are protected from fruit flies. 2. Clean, wash and sanitize all areas impacted by rodent activity and contact pest control company to continue in reducing rodent activity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises require a general cleaning. These areas especially were observed with accumulation of old food debris, grease, dust, and/or mould: 1. On the walls, floors and shelving of walk in cooler. Around and inside the ice machine. 2. On service areas near microwaves, and grills and deep friers. 3. On the floors of staff storage areas and equipment storage areas. Correction required in 1 week. Ensure to include all hard to clean areas in regular cleaning schedule. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Equipment not in good working order: 1. Grill counter coolers are not working and not in operation at time of inspection. 2. Bar cooler is not holding temperatures at 4C or below. 3. Several cutting boards are badly damaged or melted. Corrective Action(s): 1. Repair these units. Operator informs me an upgrade is taking place this week. 2. Repair this unit. Correction required in 1 week. 3. Discard and replace damaged equipment. Do not use damaged equipment Correction required today. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Hand sinks are in use with paper towels, liquid soap and warm running water Walk in cooler at 3.9C raw chicken breasts Ice machine is sanitary with dedicated scoop 200 ppm quats sanitizer in spray bottles in use Dessert cooler at 3.6C lemon pie Salad dressing cooler 3.8C dressing sauce Hot holding insert units 63.2C sauces Prep cooler 4.0C batter Deep frier cooler -13C onion rings 3 compartment soup unit 62.6C cheese bean soup Cream and milk cooler 3.6C creams White service freezer -10C ice cream (currently lunch hour) Ice cream scoop is sanitary with cold running water station Walk in freezer at 17.9C onion rings Dishwasher final rinse at above 60C with 100 ppm at the plate Staff washrooms are sanitary with fully stocked hand sinks Customer washrooms are sanitary with fully stocked hand sinks Valid Permit posted in visible location Note: Operator is using ice during lunch rush to keep perishable foods below 4C. Operator is to monitor temperatures of all cold holding equipment, including the upgrades, and log temperatures daily once installation is complete. Do not use new equipment until 4C or below can be maintained.