INSPECTION REPORT Health Protection CPAK-AE9RFF

PREMISES NAME Ricky's Country Restaurant - Cloverdale		Tel: (604) 576-7770 Fax: (604) 277-7693
PREMISES ADDRESS 19219 56th Ave Surrey, BC V3S 8V9		INSPECTION DATE September 29, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ali Ramji		NEXT INSPECTION DATE October 03, 2016
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: High (≥30) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in salad prep cooler had internal temperature ranging in between 8.7-9.2'C. Not much food stored in the unit. Salads/sauces/shredded cheese moved to another cooler at this time. Corrective Action(s): Ensure no potentially hazardous foods are stored in the unit until repaired. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUAT sanitizer in buckets measured to be <100ppm. Manager had advised the technician was contacted this morning. All buckets refilled with 100-200ppm chlorine at this time. Corrective Action(s): Ensure 100-200ppm chlorine is prepared (1/2 tsp of bleach per 1L of water) for each bucket until the QUAT dispenser is repaired and dispensing 200ppm QUAT sanitizer. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Salad prep cooler operating above 4'C. Manager had advised the technician was in twice this week due to issues with the unit. Will contact again for service. 2) Automated QUAT dispenser dispensing what is less than required concentration. Corrective Action(s): 1) Ensure the cooler is repaired and operating at 4'C or below. Monitor temperature on a regular basis. Contact the health inspector once the unit is repaired. Until then, do not store potentially hazardous food in the unit. 2) Ensure 100-200ppm chlorine solution is in use instead until the dispenser is dispensing 200ppm QUAT. Contact the health inspector. Violation Score: 9

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

Comments

Routine inspection conducted: KITCHEN -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory, except the one mentioned above. -Hot-holding temperatures satisfactory. -Temperature monitoring system in place. Thermometers available. -Ventilation canopy hood maintained. Next service in March 2017. -Ice machine satisfactory. Scoop stored in proper manner. NOTE: Ensure to scrub the right upper corner during next cleaning. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -General food storage practice satisfactory. NOTE: Ensure all food containers in walk-in are stored at least 6inch off the floor to avoid contamination. -General sanitation satisfactory at this time but can be improved by cleaning hard to reach areas on a more regular basis. BAR -Handwash station adequately supplied. -Refrigeration temperatures satisfactory. -Ice scoop stored in proper manner. -Drink dispensing gun/holder in sanitary condition. -General sanitation satisfactory. -Washroom handsinks satisfactory. -No concerns observed from this area. Follow-up inspection will be conducted on/before Monday October 3rd. Please contact the health inspector if to reschedule.