INSPECTION REPORT Health Protection JCHY-CSXQGX

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 June 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jas Aujla		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the aformentioned items. Can opener must be cleaned and sanitized after each use or every 2 hours of continous use. If operation is busy, can place can opener in dishpit until it can be washed and sanitized. Do not leave diry can opener on table ready for use if not properly washed or sanitized. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer buckets and spray bottle measured <50ppm. Operator used long hose to fill. Corrective Action(s): Prepare QUATs sanitizer buckets and spray bottles for the back kitchen area, cookline area, front of house area. Educated operator that to use the short hose and to let it run for 10 secs prior to filling. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of food debris observed underneath the cookline along the edges. Grease build-up in exhaust hood vent above the flat grill. THIS IS A REPEAT VIOLATION. Corrective Action(s): Conduct thorough cleaning (e.g.: pressure wash) to remove grease build-up along the walls and underneath the cookline. Clean and sanitize the exhaust hood vent to weekly to prevent grease build-up. Corrected by: July 19, 2023. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wall next to the stand-up cooler used for dry storaged observed to be of exposed wood. Corrective Action(s): Seal aformentioned area. Wall must be of easily cleanable and no-porous material. Corrected by: November 1, 2023. Violation Score: 3

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

Code 402 noted on Routine inspection # NTSD-CMWQEP of Jan-09-2023 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: A jar with water stored in the kitchen hand washing sink (corner prep. area). Correction: Do not put anything in hand washing sinks. Hand sinks must be easily available all the time Code 302 noted on Routine inspection # NTSD-CQ4PJ7 of Mar-20-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer in rag buckets from 0ppm to 50ppm of Quat at the time of inspection. Correction: Immediately. Change the sanitizer. Get test strips that staff members can verified a concentration of the sanitizer (quat sanitizer must be 200ppm). Code 301 noted on Routine inspection # NTSD-CMWQEP of Jan-09-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food debris on a clean deli slicer, which stored in the corner of prep. counter (near walk-in cooler and prep.sink). Correction: Slicer must be properly clean and sanitize. Ensure proper cleaning conducted before use.

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. 2-compartment sink available. Low-temperature dishwasher measured at 50ppm chlorine. Prep coolers, undercounter coolers, walk-in cooler, and stand-up cooler measured at 4C or lower. Stand-up freezer, ice cream freezer, walk-in freezer measured at -18C or lower. Hot-holding units measured at 60C or higher. Ice machine in sanitary condition. Scoops stored outside. Food observed to be stored at least 6 inches off the floor. Food observed to be covered in food preparation coolers. Overall, facility is well organized.