INSPECTION REPORT Health Protection ACLK-D3CSDC

PREMISES NAME Ricky's All Day Grill #42		Tel: (604) 644-5356 Fax: (604) 530-7582
PREMISES ADDRESS 101 - 20125 64th Ave Langley, BC V2Y 1M9		INSPECTION DATE March 14, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amrit Nijjar		NEXT INSPECTION DATE March 18, 2024
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 = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has mildew build up in side Corrective Action(s): Empty the ice machine, fully clean and sanitize it quats solutions, then allow to refill overnight by Monday March 18/24 Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) hand sink at the pizza station does not have soap for hand washing 2) hand sink at the bar does not have soap for hand washing 3) hand sink on the cookline has the hot water turned off/ or is not working only cold water coming out Corrective Action(s): Ensure all hand sinks have soap, paper towels as well as hot and cold water for hand washing. by Monday March 18/24 Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw hambuger patties being stored above and directly beside ready to eat foods, ie cooked sausages, mashed potatoes Corrective Action(s): Ensure raw meat is stored on the bottom and away from all ready to eat foods such as vegetables & pre-cooked items. This was corrected during inspection Violation Score: 3

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

Comments

-back hand sink fully equipped with soap, paper towels and hot & cold running water -all temps met health requirements -quats at 200ppm -dishwasher at 50ppm Chlorine -hot water dipper well at 60C and timer running to ensure water is changed frequently -general sanitation good **Ensure more staff have Foodsafe Certificate and they're available on site for verification