INSPECTION REPORT Health Protection SSZO-BLHUY3

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 5, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Moffat		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted behind flour bins by walk-in cooler. Pest control company comes in regularly. Corrective Action(s): Remove droppings, sanitize areas, and notify pest control. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some areas in facility require deeper cleaning. Corrective Action(s): Clean the following areas: -->Ventilation exhaust system (due for service last month) -->Floor under cooking line -->Floor under prep coolers -->All gap between cooking equipment -->Floor under pop syrup -->Floor under staff's personal belonging cabinets Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Four big dry goods bins by walk-in cooler storing flour, breading mix, and batter mix. 3 out of 4 covers for bins are broken. Cardboard and/or duct tape used to seal opening. 2. Some tiles missing under deep fryer (the one on the very right). Corrective Action(s): 1. All equipment used must be durable, easily cleaned, and impervious to moisture. Replace covers. 2. Install new tiles so that floor can be cleaned properly. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 3.8oC 6-compartment prep cooler: 2.4oC Single door prep cooler by deep fryers: 1.6oC 4-compartment under equipment coolers: 3.4oC and 3.8oC 2-door salad cooler: 1.2oC Pie cooler: 3.4oC 2-door Server cooler: 3.0oC Beverage cooler: 4oC Bar cooler: 4oC Walk-in freezer: -15oC Stand up freezer at cooking line: -14oC Stand up freezer at servery: -17oC Soups: 63oC to 78oC Sauces: 63oC to 68oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Dishwasher final rinse reaches at least 50ppm chlorine on plate Quats sanitizer in buckets noted at 200ppm. Ensure sanitizer buckets are made available first thing in the morning, at each station.