INSPECTION REPORT Health Protection ALUI-AUTTH4

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 January 8, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jas Aujla		NEXT INSPECTION DATE January 12, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Dishwasher was not dispensing any chlorine after rinse cycle; consequently, dishes are not being sanitized.Dishwasher sanitizer line was primed for several cycles until there was some sanitizer being dispensed. After repeated attempts, dishwasher sanitizer was dispensing properly and achieved 50 ppm chlorine residual after rinse cycle at dish level 2) Surface sanitizer in red buckets (with cleaning rags) was only at 50 ppm QUATS and needs to be at 200 ppm Quats. Staff member turned on the sanitizer hose by the mop sink area. After running it for a few seconds, santiizer was measured to be at 200 ppm QUATS. Corrective Action(s): 1) Run recently washed dishes through the dishwasher again. Obtain dishwasher (chlorine) test strips to test dishwasher daily. 2) Empty current sanitizer buckets and refill them. Obtain sanitizer test strips (quats) for the surface sanitizer and test every 2-4 hours. Sanitizing your dishes and food contact surfaces is essential to preventing foodborne illness causing bacteria from spreading and/or growing. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap at the handsink beside the cooking line (near the left corner area). There was no handsoap in either the wall mounted dispenser nor the small pump dispenser placed on the sink. Corrective Action(s): Pump dispenser was refilled at time of inspection. Having liquid soap and paper towels is essential for proper handwashing and preventing bacteria from spreading onto/into food, surfaces, etc. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and oil debris observed underneath cooking line. Corrective Action(s): Clean underneath the cooking line area thoroughly. Correct by: 3 days Violation Score: 3

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

Comments

Prep coolers across cooking line: both at 4 deg C or less (ensure not to overfill inserts) -Walk in cooler: 3.2 deg C -Raw meats in walk in cooler is separated from cooked/ready to eat items -Dairy/drinks cooler by the ice machine area: 0 deg C -Prep cooler with creams: 3 deg C -All other coolers<4 deg C Temperature logs maintained daily Freezers all at <-18 deg C Hot holding units at >60 deg C Some floor tiles in kitchen area have been repaired- good No signs of pests FoodSafe certified staff onsite, with proof of FoodSafe certification **Reminder: All FoodSafe Certificates (level 1/basic) issued before July 28/2013 will expire this year July 28. In order to renew, you can either re-take the Level 1 FoodSafe course or go to the FoodSafe website and take the online refresher course. Follow up inspection to be conducted. Ensure that the following has been done: 1) Test strips available 2) Cleaning underneath cooking line. 3) Dishwasher is consistently achieving 50 ppm chlorine residual and all quat sanitizer buckets achieve 200 ppm Quats residual.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AUTTH4
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: 0.25 hour Specific comments:
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