INSPECTION REPORT Health Protection CHAS-C67UFU

PREMISES NAME Ricky's All Day Grill #5		Tel: (604) 599-1784 Fax:
PREMISES ADDRESS 135 - 7135 120th St Delta, BC V4E 2A9		INSPECTION DATE August 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harpreet Singh Purewal		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Temperature of the ham slices stored on top of the lid of the stainless steel container in prep cooler (next to hand sink) was too warm 60F/16C. . Corrective Action(s): 1) The ham slices were discarded. Store underneath or in covered containers. Do not overload. Keep lid of the unit close when not busy. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature of the two hollandise and gravy were 100F/112F/135F (38C/44C/57C) respectively. Corrective Action(s): Sauces has been reheated. Ensure sauces are stored on the steam table (hollandise were not) and stirred to ensure all parts reach adequate temperature. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: A container of hashbrown was in the handsink. No soap in the dispenser. Corrective Action(s): Ensure the handsink is unobstructed at all times. 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: Prep cooler (near the walk-in) was too warm at 16C/60F. Corrective Action(s): Temperature has been dialed down. Monitor and service if necessary. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 402 noted on Routine inspection # VCHN-BT9SB2 of Sep-08-2020 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: At the time of inspection staff working along preparation line observed to start to wash hands using the spray nozzle mechanism at the dishwashing area. Correction: Directed staff member to wash hands at hand wash station. Ensure all employees wash hands at designated hand wash stations using hot/cold running water and liquid soap. Dry hands using single use paper towels.

Comments

There has been no temperature checks in the last two days. Please check temperatures daily. Temperature log from previous days were available for review. Store portioned creamers on ice to keep cold. Hand sink in the kitchen is draining slowly. Service the sink. Hot tap water is not potable. Do not add to food (i.e., hash brown potatoes).