INSPECTION REPORT Health Protection DWAG-BJGTVT

PREMISES NAME Ricky's Country Restaurant - Cloverdale		Tel: (604) 576-7770 Fax: (604) 277-7693
PREMISES ADDRESS 19219 56th Ave Surrey, BC V3S 8V9		INSPECTION DATE December 2, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ali Ramji		NEXT INSPECTION DATE 1 Month
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 = 22

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Food debris observed on the blade of the deli slicer. Deli slicer is a food equipment that must be cleaned and sanitized properly after use. 2. Two dirty knives observed to be stored in the knife holder near the walk-in cooler. Corrective Action(s): 1. Clean and sanitize the deli slicer by taking it apart and follow manufacture's instructions. 2. Clean and sanitize the dirty knives. Ensure knives are cleaned and sanitzed before storing them in the knife holder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing pail for the prep table measure with less than 20 ppm quats solution. At least 200 ppm quats solution is required for properly sanitizing food contact surfaces. Corrective Action(s): Staff discarded and refill the aforementioned sanitizing pail with 200 ppm quats solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser in the staff washing was empty and no paper towel was provided at this hand washing station. Corrective Action(s): Install a new roll of paper towel into the dispenser. Ensure hand washing stations are always provided with hot/cold running water, liquid soap and single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Multiple fruit flies observed at the bar area. Corrective Action(s): Clean and sanitize the surfaces around the bar area. Pour bleach water or hot water down the drains to prevent growth of fruit fly eggs. Contact professional pest control for remediation if needed. Correct by: Dec 4, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser for food surface sanitizer did not work propely. Operator stated they are in the process of serving the dispenser. Corrective Action(s): Service / fix the sanitizer dispenser for easier access to sanitizer. Manually mix the food surface sanitizer in the meantime. Correct by: Dec 6, 2019. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Preparation coolers, draw coolers and stand-up cooler were lacking accurate thermometers inside. Corrective Action(s): Obtain an accurate thermometer for each of the cooler mentioned above. Correct by: Dec 4, 2019. Violation Score: 1

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

Comments

Routine inspection: - Coolers (drawer, prep, stand-up, walk-in, chest) maintained at 4C or less. - Freezers (stand-up, walk-in) maintained at -18C or less. - Hot food hot held above 60C. - Other hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Low temperature dishwasher dispensed 50 ppm bleach sanitizer at the plate level. - Ice machine maintained in a sanitary condition. - Food products stored off the ground and organized. - General sanitation satisfactory. - Temperature records maintained and available for review. Once accurate thermometers are obtained for all coolers, ensure to use the thermometer in the cooler to verify the temperature instead of using the IR gun.