INSPECTION REPORT Health Protection 247973

PREMISES NAME Ricky's Cafe		Tel: (604) 564-1393 Fax:
PREMISES ADDRESS 1 - 4415 Skyline Dr Burnaby, BC V5C 5Y1		INSPECTION DATE August 19, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Deepak Raman Patel		NEXT INSPECTION DATE August 26, 2020
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooler unit on counter in front area was storing milk at greater that 4 deg.C for over 3 hours. - Air temperature measured at 9.2 deg.C - Internal temperature of milk measured at 10.3 deg.C using a probe thermometer. Date To Be Corrected By: Immediately Corrective Action(s): - Discard carton of milk (contained less than half a 4L carton) - Ensure cold potentially hazardous foods are stored at 4 deg.C or less. Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice cream scoop stored in dipper well that did not have running water. Date To Be Corrected By: Immediately. Corrective Action(s): - Ensure dipper well has running water when ice cream scoops are being stored inside well. This is to minimize potential bacterial growth on scoops. Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Roll of packaged chorizo sausage noted on counter at room temperature. Operater indicated it was thawing and had recently taken it out to thaw. Date To Be Corrected By: Immediately. Corrective Action(s): - Foods must be thawed at 4 deg.C or less or under cold running water in sealed packaging to minimize potential bacterial growth. - Operator placed sausage into walk-in cooler. Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Several flies noted in dishwashing area (back area) and in bar area (near ice well). Date To Be Corrected By: Immediately. Corrective Action(s): - Clean and sanitize noted areas. - Monitor above areas for further pest activity. Notify pest control company if it continues to be an issue. Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) In dishwashing area, observed a deep rubber bin with food debris at the bottom. Also noted a yellow carton of dirty dish cloths beside dishwasher. Date To Be Corrected By: Immediately 2) In bar area, observed ice scoop being stored in a shallow container with standing water, which was also near bottles of syrup. Date To Be Corrected By: Immediately Corrective Action(s): * See Code 304 1) - Clean and Sanitize rubber bin to remove food debris. - Clean and sanitize dirty dish cloths immediately after use. Do not store dirty cloths as this may promote pest harborage. 2) Empty container ice scoop is being stored in. Clean and sanitize container and ice scoop. Ensure surfaces with syrup are cleaned right away to deter pest activity. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Cooler unit on counter maintaining foods at temperatures greater than 4 deg.C. Air temperature measured 9.2 deg.C. Date To Be Corrected By: Aug 26/20 2) Left faucet for hot water is not working in handsink near dishwashing area. Date To Be Corrected By: Aug 26/20 3) Right faucet for cold water is not working in prep sink near dishwashing area. Date To Be Corrected By: Aug 26/20 Corrective Action(s): 1) See code 205. Do not store milk or potentially hazardous foods in noted cooler unit until it is repaired/adjusted to maintain temperatures of 4 deg.C or less. 2) Repair left faucet of hand sink. 3) Repair right faucet of prep sink.

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

Comments

This inspection done by EHO student. - Kitchen area: - 2-door line cooler: 3 deg.C - 1-door line cooler: 4 deg.C - Hot-holding units storing foods at greater than 60 deg.C - Hollandaise sauce: 68 deg.C - Dipping sauce: 65 deg.C - Right 2-door line cooler: 4 deg.C - 4-drawer undercounter cooler: 3 deg.C - Walk-in cooler: 1 deg.C - Walk-in freezer: -22 deg.C - Front area: - 1-door undercounter cooler: 4 deg.C - Ice cream freezer: -21 deg.C - Mini cooler unit: 2 deg.C - Large beverage cooler near entrance: 1 deg.C * A 2-drawer cooler unit and 2-door undercounter cooler were not in use. Currently being used as dry storage. - Handsinks (except noted above) have hot/cold running water, liquid soap, and paper towels. - Quats sanitizer solution in buckets and spray bottles measured at 200ppm using test strips. Quats is available in kitchen area, front area, and bar area. - Low-temperature dishwasher measured 50ppm at plate surface. - Food organization is good. - Ice machine is maintained and clean. - Ventilation hood over cooking area has minimal grease build-up * NOTE: Next service date denoted as June 27, 2020. - Chemicals are properly stored and separate from food. - Workers have FoodSafe Level 1 certification. Verified at time of inspection. - Permit is posted * Ensure most recent decal is posted. COVID-19 Precautions: - Discussed COVID-19 Safety Plan with operator. * Ensure copy of Safety Plan is available on site for workers to review. - Following COVID-19 control measures were observed: - Plexiglass barrier at front desk. - Most workers wear face masks. - Cleaning and disinfection schedule in place for high touch surfaces. - Dining area has 2m distancing between tables. Booths have plastic barrier between backside of each booth. * Establish and post occupancy limit * Clearly mark tables that are not in use due to COVID-19 distancing measures. * Regularly check WorkSafe BC website for information and updates.