INSPECTION REPORT Health Protection RBYS-CN7V8C

PREMISES NAME Ricky's Breakfast Cafe & Famoso Pizzeria		Tel: (604) 504-7577 Fax: (604) 504-7588
PREMISES ADDRESS 2010 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE January 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jimmy Singh		NEXT INSPECTION DATE January 25, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed hot potentially hazardous food stored at below 60C: gravy in hot holding unit at 49.4C when tested. Corrective Action(s): Ensure potentially hazardous foods are stored at 60C or above. Gravy placed in unit 55mins prior, operator advised to reheat to 74C and then place in hot holding unit at minimum of 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed equipment not in good working order; one hand washing sink in the front and one in the back with one tap not working. Corrective Action(s): Ensure that equipment is in good working order; hand washing are to be stocked with running hot/cold water, paper towel and liquid hand soap. Additional hand washing sinks available in close proximity in front of house for access. Violation Score: 3

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

Comments

Routine Inspection Completed. Permit posted and up to date. Food Safe certified staff present during operation. Most Hand washing sinks adequately supplied. Chemical chlorine dishwasher at >50ppm. Walk-in cooler at 4C or below. Under oven cooler at 4C or below. Prep coolers (salad, coffee station, raw protein) at 4C or below. Sandwhich cooler at 5C - opened frequently. Back storage freezers at -18C or below. Hot holding of soup and meatballs at 60C or above. Temperature logs available and maintained. Food stored off the ground and covered. Employees in uniform with hair tied back/covered. No pest issues noted during inspection. General sanitation and maintenance is good.