INSPECTION REPORT
Health Protection
CPAK-A7HS3X

PREMISES NAME
Ricky's All Day Grill #20
Tel: (604) 574-9912
Fax: (604) 574-7789
PREMISES ADDRESS
20 - 17830 56th Ave
Surrey, BC V3S 1C7
INSPECTION DATE
February 26, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jas Aujla
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked breakfast sausages in a plastic insert had internal temperature at 52'C. Staff had advised sausages were to be stored for <1 hour in this container, reheated on grill when needed and stored in a larger metal insert. Staff was advised to transfer all sausages to the metal insert (at >60'C).
Corrective Action(s): Do not store hot food in plastic insert, as this particular insert is not deep enough for food to be surrounded by hot water in the unit and this would not allow the food to be stored at the minimum required temperature of 60'C. Store all cooked sausages in metal inserts.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwash station at the bar missing soap. Staff was advise to place a bottle of liquid pump soap at this time.
Corrective Action(s): Ensure the handwash station is equipped with hot/cold running water, liquid soap and single use paper towels at all times.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Dipper well turned off at this time. Staff was advised to rewash/sanitize scoops and put them back in dipper well.
Corrective Action(s): Ensure the dipper well is always on when storing scoops.
Violation Score: 3


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

Comments

Routine inspection conducted:
Handwash stations in kitchen adequately supplied.
Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory.
General food storage practice in coolers/dry storage satisfactory.
Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse.
200ppm QUAT available in buckets to hold wiping cloths throughout the facility.
Traps in place. No rodent droppings observed at this time.
Professional pest control company contracted for monthly visit. Report checked.
Washroom handsinks equipped properly.
General sanitation satisfactory but could be improved by cleaning hard to reach areas (i.e. sides of and underneath stove/deep fryer) on a more regular basis.

NOTE: Minor leak observed from a pipe under dishwasher. Plumber already contacted and to be on site within the next hour.
NOTE: Few holes observed on walls- broken tiles on wall under dishwasher, in dry storage room. Monitor for pest activity and fill/seal holes in future.

Spoke with district manager and owner on site.
Please contact the health inspector for any questions or concerns.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: CPAK-A7HS3X
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.08 hour
Specific comments: All audited food products at this time met legislative requirements.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment