INSPECTION REPORT Health Protection AMAC-CG4U66

PREMISES NAME Ricky's All Day Grill #5		Tel: (604) 599-1784 Fax:
PREMISES ADDRESS 135 - 7135 120th St Delta, BC V4E 2A9		INSPECTION DATE July 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harpreet Singh Purewal		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The small prep. table cooler was measured to be operating at 10 degrees C. Corrective Action(s): This temperature is the "danger zone", meaning the conditions present may allow for pathogens on foods to grow and spread. As it has been less than 2 hours, the food can be moved into the walk-in cooler, and the small prep. table cooler may not be used until it has been fixed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The small prep. table cooler is operating at 10 degrees C. Corrective Action(s): Coolers must be operating at or below 4 degrees C to prevent pathogens from growing and spreading. Correction date: Immediately. Violation Score: 3

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

Comments

General sanitation is good. Hand sinks have hot/cold running water and are stocked with paper towels and soap. Low temp. dishwasher operated with 100 ppm Chlorine on plate surface during sanitizing cycle. Sanitizer spray bottle readily available with 200 ppm Chlorine. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. Pest management plan in place. Fume hood cleaned and serviced. FoodSafe Certified staff present at time of inspection.