Ric's Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 02, 2014
Number of critical violations:	2
Number of non-critical violations:	5
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The floor in the walk in cooler has cracked. Corrective Action: Repair th floor in the walk in cooler within 2 months from the date of this inspection.
118	Other (Specify) Observation: The operator has discontinued recording the temperature and sanitation logs. Corrective Action: Resume maintaining temperature logs and sanitation logs.
118	Other (Specify) Observation: Quat sanitizer testing strips not available. Corrective Action: Provide quat sanitizer testing strips to monitor sanitizer concentration from the dispenser. Target completion 1 month from the date of this inspection.
301	Operator has Foodsafe or Equivalent (Sec 10 (1)) Observation: The chef and the general manager do not have BC food safe training. Corrective Action: All shift supervisors must have BC food safe training. The chef advises that 3 of the kitchen staff are food safe trained. The operator to forward a copy of their food safe certificates to the EHO in a week.
505	Critical Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Sewage like smell observed near the grease trap in the dishwashing area. Corrective Action: Investigate the reasons for the obnoxious smell and take appropriate corrective actions within 1 month from the date of this inspection. In the meantime increase the frequency of cleaning in all hard to reach places in the dishwashing area.
505	Critical Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The following areas are in need of cleaning: - Stainless steel wall above the upright cooler in the kitchen. - Fan in the kitchen. - Hard to reach areas around the grease trap, underneath the equipment. Corrective Action: Clean the above listed areas and increase the general frequency of cleaning in the kitchen.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The bar glass washer is not providing 12.5 ppm iodine. At the time of this inspection approximately 6 ppm iodine measured in the glass washer using FAS-DPD test kit. Corrective Action: Re-calibrate the glass washer to get 12.5 ppm iodine. In the meantime use the kitchen dishwasher to wash the bar glass ware.
509	Items not required in food premise operation are not stored on the premise (Sec 18) Observation: 3 old and broken fridges are being kept in the kitchen. Corrective Action: Any equipment not required for the food service operation must be removed from the premises.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The faucet handle on the hot water side of the hand sink in the back of the kitchen is broken. Repeat violation. No hot water available on this sink. No soap available on this sink. Corrective Action: Repair the faucet and provide soap in a dispenser at this sink. This must be done within one day.

Comments:

Routine inspection;
At the time of this inspection, not food service or preparation had yet started in the kitchen or bar.
- Refrigeration temperatures are 4 degree Celsius or below.
- Freezer running below -18 degree Celsius.
- 200 ppm quat sanitizer available from the dispenser.
- No signs of pest infestation.
- Soap and paper towel available on the bar.

The operator must not use glass washer until it is repaired to get 12.5 ppm iodine in the rinse cycle. This violation must be corrected as soon as possible. Operator to contact the EHO when glass washing machine is re- calibrated.
For other items, a follow up inspection will be done in 1 month.