INSPECTION REPORT
Health Protection
AFOK-ATJRLD

PREMISES NAME
Ricky's All Day Grill #37
Tel: (604) 582-2545
Fax: (604) 582-2161
PREMISES ADDRESS
144 - 1076 Central City
Surrey, BC V3T 2W1
INSPECTION DATE
November 28, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Avtar Bains
NEXT INSPECTION DATE
6 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

No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Container of raw chicken was placed on sandwich prep table, but was not sanitized afterwards. Ensure surfaces are properly sanitized after it has been in contact with any raw meat products.
Used and dirty wiping rags were stored on the food preparation surface. Ensure all wiping rags are stored in a sanitizing solution when not in use.
Old encrusted debris was noted on the deli slicer. This has been a repeated problem. Ensure all surfaces on the slicer is properly washed and sanitized after use.
Corrective Action(s):
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Food handler did not properly wash her hands after breaded raw chicken products. Rinsing hand in a container of sanitizer is not consider hand washing. Hand washing must be done at designated hand washing stations.
Corrective Action(s):
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted and the following were noted:
Chlorine dishwasher achieved a final rinse concentration of 50ppm at plate level. Ensure chlorine test strips are available to monitor concentration daily.
2 undercounter prep cooler at 4C.
Walk-in cooler at 4C.
Walk-in freezer at -18C.
Hot holding of foods at 60C.
Liquid pasteurized eggs used of omelettes
Raw eggs used for individualized egg products.
All food items stored at least 6 inches off the ground.
No pest activity noted.
Coolers in the serving area were less than 4C.
Ice cream freezer at -17C. Dipper well was in use.