INSPECTION REPORT Health Protection AHEN-BMBV9C

PREMISES NAME Ricky's All Day Grill #2		Tel: (604) 581-3212 Fax: (604) 581-9284
PREMISES ADDRESS 8958 152nd St Surrey, BC V3R 4E7		INSPECTION DATE March 2, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Billy Basran		NEXT INSPECTION DATE March 03, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sour cream and various perishable sauces were stored above 4 degrees C in the prep. cooler for less than 2 hours. Corrective Action(s): Cold potentially hazardous food was transferred into a fridge at or below 4 degrees C. Make sure cold potentially hazardous food is kept at or below 4 degrees C. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): -0 ppm QUATS sanitizer was available in the sanitizer pail near the front service area. 0 ppm chlorine sanitizer was measured in this container as well. -Less than 100 ppm chlorine sanitizer was measured in the sanitizer pail in the kitchen. Corrective Action(s): Staff member filled up 200 ppm QUATS sanitizer from the dispenser and Operator setup 100 ppm chlorine sanitizer to sanitize surfaces. . Make sure the sanitizer solution and wiping cloths are replaced throughout the day to maintain the concentration at 100 ppm for the chlorine sanitizer and 200 ppm for the QUATS sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Six sticky fly strips with flies on them were observed hanging from the ceiling over the following areas: -Above the dishwashing area -Above the storage rack with food contact surfaces -Hallway near the cook line -Above the stainless steel table and handsink area near the walk-in-cooler. Corrective Action(s): Remove the fly traps from the aforementioned areas to prevent any flies from possibly falling onto food or food contact surfaces; Correct today. Operator stated that they would have a taller staff member remove them who begins their shift at 4 PM. . If you would like to continue using fly traps, make sure they are placed in areas that are not directly above food service, food storage, food preparation, or food contact surface storage areas. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small prep. cooler used to store dressings, sour cream, and berries was at 8 to 9 degrees C throughout the inspection. Operator stated that it was below 4 degrees C earlier and may be displaying a higher temperature from staying open. Temperature log from this morning showed that it was at or below 4 degrees C. Corrective Action(s): Adjust, re-service, repair, or replace this cooler so that it maintains a temperature at or below 4 degrees C before placing any cold potentially hazardous food inside it; Effective immediately. Operator contacted a technician to assess and re-service the cooler tonight. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate. No signs of recent pest activity were present at the time of inspection. 100 ppm chlorine sanitizer was available in a spray bottle. Ventilation hood and ice machine were in a clean condition at the time of inspection.